This deeply chocolatey cake with a hint of cinnamon and a pinch of sea salt has been a best seller on the Wahaca menu ever since our chefs started whipping up a pecan studded version of it daily. Tommi stole the recipe from a friend of her parents when she was eight (which gives you an idea of how easy it is).
Ingredients for the brownies
380g dark 70% cocoa solids chocolate, chopped
380g unsalted butter
380g caster sugar
Several large pinches of sea salt
Two small pinches of cinnamon (1/2 tsp)
180g plain flour
5 medium eggs
Ingredients for the Easter topping
4 Mars Bars (157g)
3 tbsp golden syrup
90g dark chocolate
60ml double cream
To sprinkle on top (Use as many as you can find)
3 Flakes, chopped into 2 cm lengths
2 packets Rolo’s
1 large packet peanut M&M’s
Edible glitter, as many colours as possible
Pre-heat oven to 190C
Grease and line the base of a rectangular brownie tin
Melt the butter in a medium pan over a low heat; once melted stir in the chocolate, being careful not to burn it. When the mixture becomes a smooth velvet texture add the sugar, salt and cinnamon. Stir until the sugar has melted and then slowly sift in the flour, stirring to combine. Beat the eggs, then beat into the chocolate mixture bit by bit until fully incorporated. Pour into the prepared tin and bake in the oven for 30-40 minutes until the outside is dark and delicious looking and a skewer comes out just clean. Leave to cool in the cake tin for 15 minutes before turning out and cooling on a wire rack.
Meanwhile, for the topping, chop up the Mars bars and melt with the milk, syrup, dark chocolate and 50ml of the double cream. Whip the rest of the cream until it just holds its shape. Sandwich the cakes together with the double cream and pour over the Mars Bar sauce. Scatter the various chocolates and the glitter over the surface of the cake in a higgledy-piggledy fashion, using as many over-excited little helpers as you dare.
(recipe copyright from Home Cook, Faber & Faber)