Dark Chocolate Sponge Cake Brownie

Method

Whip up a batch of this versatile sponge cake brownie and add any inclusions, fillings and decorations you fancy! We added whole hazelnuts for a decadently nutty taste and texture, but it would also taste great with white chocolate chunks or chopped cherries. Add a whipped ganache topping and you're in chocolate heaven!

How to Make Dark Chocolate Sponge Cake Brownie:

1. Make your own vanilla sugar by added the beans of one vanilla pod to 240g of granulated sugar, blend in a food processor and then add the pod and leave to infuse for as long as possible (at least two weeks, up to six months).
2. Beat the butter with the muscovado sugar and salt, and vanilla sugar to taste.
3. Add the melted Tobado 65% dark chocolate and combine, then gradually add the eggs.
4. Sieve the flour and cocoa powder and add to the wet mixture. Combine well.
5. Stir through the hazelnuts until evenly distributed.
6. Line oven trays with baking paper and position your moulds. Tip the mixture into the moulds and bake at 200 degrees.
7. Allow to cool and cut into your preferred portion sizes.
8. Enjoy!

Enjoyed this recipe? We used whole hazelnuts, but you could swap these for any nut or dried fruit you prefer. Or even chocolate chunks!