Gooey Flourless Chocolate Brownie Sandwich Cake with Strawberries

Flourless Chocolate Brownies with chocolate sauce

• 220g dark chocolate, 70% cocoa solids

• 3 eggs, beaten

• 220g butter

• 150g ground almonds

• 2 teaspoons vanilla extract

• 100g chopped walnuts or brazil nuts

• 200g caster sugar

• 1 punnet of strawberries, rinsed and hulled and halved

• 1/2 lot of Chocolate sauce (see below)

Step 1 - Preheat the oven to 170°C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan or in a microwave on medium heat watching like a hawk. Once melted, take off the heat and mix in the vanilla and sugar, and let it cool a little.

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Step 2 - Beat the eggs into the mixture along with the ground almonds and chopped walnuts. Turn into a greased and lined baking tin, a 24x24 square one is specified but I used a longer 22x30cms one as I wanted a rectangular sandwich cake although a slightly smaller one might have been better.

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Step 3 - Bake batter in the oven for 35-40 minutes, so that the top has set but the mixture will still be gooey. Now comes the hard part, waiting til its cool so that it's sturdier, cut in half down the middle if making a large sandwich cake, or cut into squares if making individual sandwich cakes.

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Step 4 - Carefully and gingerly move it onto a serving plate and top the half with halved strawberries and then cream. I piped it but you needn't do that, just dolloping the cream in between berries will do. Then, ever so carefully lift the other half of the brownie on top. Drizzle Chocolate sauce over the top and have a forks and plates at the ready, people will be restless and demanding of a slice.

Hot Chocolate Sauce

This will make you double what you need for the sandwich cake so you can either halve the quantity of use the rest for ice cream or in a hot chocolate. Either way you'll be happy.

• 75g dark chocolate

• 125ml double cream

• 15ml or 1 tablespoon golden syrup

Step 1 - Melt chocolate and double cream until smooth, stir in golden syrup and stir until well combined.

Recipe adapted from Nigella Express by Nigella Lawson

This is also my entry to Meeta's from What's for lunch honey?'s Fruit and Chocolate Monthly Mingle :)

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