May 31, 2019
June 30, 2019
July 21-22, 2019
Save this one for an extra special occasion because it is very, very decadent. I love this recipe and believe it hits just the spot for your wicked chocolate craving on its own. But you might even consider an added half teaspoon of smoky dried habanero chilli ground in a coffee bean grinder to create a fine powder. The featuring of double chocolate adds an unparalleled richness and depth. Find the highest quality chocolate you can afford and make this dessert something to celebrate, not shy away from. A small 2-ounce slice of this is enough. Take the rest into the office for a holiday treat and quickly become everyone’s favourite. Top with a miniature dollop of fresh whipped vanilla cream to finish this winter warming dessert. If you’re uncorking, consider a light to medium body cabernet sauvignon, Côte-Rôtie or Argentinean Malbec. A red with a little extra tannin and youth will complement the richness, but not compete.
- 1 cup butter, room temperature
- 1½ cup caster sugar
- 1 cup brown sugar
- 4 eggs, beaten
- 1 tbsp vanilla extract, or 1 tsp vanilla bean paste
- 1 cup all-purpose flour
- ½ cup fine cake flour
- 1 cup high-quality dark cocoa powder
- ½ tsp sea salt flakes
- 1½ cup dark chocolate chips
Tim is an Australian food and wine writer and accredited nutritionist. When cooking, Tim loves using healthy, local ingredients accented with bold multicultural flavours. Discover Tim’s endless recipes and multicultural food ideas on Instagram @tc_neumann or through Beverage Trade Network articles.