As you can see it's all cracked, the cake is very crumbly in texture and nothing like the picture in the recipe book! I very rarely bake.
Here's the recipe I followed:
200g plain chocolate
200g butter
3 eggs
175g sugar
200g plain flour
Oven temp: 180 C
Break up chocolate and cube butter, put into bowl set over a pan of simmering water to melt gently (stir frequently).
Whisk the eggs until frothy. Add sugar and whisk until mixture thickens like mousse. Whisk in melted chocolate.
Sift in flour and stir well.
Transfer mixture to a tin lined with greased baking paper.
Bake in the oven for about 25 minutes.
So what did I do wrong? The cake has cracked and is crumbly, instead of moist and all in one piece.
I've never made brownies before - not with melted chocolate anyway (last time I made brownies I used cocoa, but that was years ago). I wondered if I should have let the chocolate cool before mixing in, whether the eggs weren't whisked enough? What makes a cake too crumbly???
Thanks in advance for your advice.
xxxx
4 comments:
Hmm ... no idea what went wrong. I've had some brownie failures of my own in the past. Nowadays I use Ghirardelli's brownie mix from Costco, which is foolproof. Eldest DD had an "I'm bored, I think I'll cook something" moment a while ago and made these Best Ever Brownies which were exactly what they claim. Luscious! She used whatever chocolate she could find in the cupboard, which I think may have been 200g of a mix of plain and milk (nothing special, just Tesco's).
This Chocolate Brownie Cake looks as though it would be worth a try - it has a little golden syrup in it which should keep it moist.
? is your oven fan assisted? I've had problems in the past with that. . .
The cracking could be one of three things actually:
1. Excessive beating of egg whites.
2. Oven heat is too high.
3. Cake is too dry.
Usually if I beat it longer than it's supposed to it can make it crack. Hope that helps :)
Thanks people. I just need to practice more I think! :) Cake making is not my biggest forte.
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