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Fudgy chocolate brownie cake


Staying in or going out for Valentine’s day, champagne and chocolate are on the agenda. Can you match the two? Yes you can!

The second Grape to Glass recipe match from the delicious. magazine food team is fudgy chocolate brownie cake, paired up with Lionel’s ‘Foodie French Fizz’. Not just for Valentine’s, it’s the perfect chocolate indulgence, especially with a glass or two of Rosé Champagne.

Watch out for the weekly recipes on the Majestic blog every Tuesday this spring!

Ingredients

  • 150g unsalted butter, softened, plus extra for greasing
  • 1 tsp vanilla extract
  • 150g dark 70 per cent chocolate, broken into pieces
  • 140g light brown muscovado sugar
  • 130g caster sugar
  • 3 medium free-range eggs, beaten
  • 150g plain flour
  • 50g pecans
  • 50g Green & Black’s butterscotch milk chocolate, cut into chunks
  • Unsweetened cocoa powder for dusting
  • Silver heart dragées (from good cookware shops and squires-shop.com) and unsprayed pink rose petals to decorate
  • Double cream to serve

Method

  1. Preheat the oven to 180°C/fan 160°C/gas 4. Butter and line a 21cm x 10.5cm, 3.5cm deep, heart-shaped cake tin (see tip).
  2. Put the butter, vanilla, dark chocolate, sugar and a pinch of salt in a large heatproof bowl. Melt over a pan of barely simmering water. Remove from the heat, mix in the eggs, fold in the flour, then stir in the pecans and butterscotch chocolate.
  3. Spoon into the tin, smoothing the top with the back of a spoon. Bake for 25 minutes until the top is firm but it’s still a bit gooey in the centre. Remove from the oven, then cool in the tin for 15 minutes. Carefully turn out on to a serving plate.
  4. Dust with cocoa, then decorate with pink rose petals and silver heart dragées. Serve warm.

Nutritional info per serving: 537kcals, 30g fat (15.6g saturated), 6.8g protein, 65.3g carbs, 48g sugar, 0.1g salt

delicious. tip: Heart-shaped cake tins are available from good cook shops or amazon.co.uk.

Lionel’s Wine Match

Oeil de Perdrix Rosé NV
This style of pink Champagne became popular over the centuries due to unintentional bleeding of black grape skins into the white juice rather than any marketing genius. Oeil de Perdrix translates as ‘eye of the partridge’ due to it’s light, delicate colour matching that of the elegant bird (one for the ladies!). The secret of this truly sensational blush is the addition of Pinot Noir before the second fermentation in bottle. A must buy for Valentine’s Day!
Tasting Notes: A beautiful thing to look at and a unique, satisfying wine. Sweet red fruits and savoury aromas on the nose, followed by a mouthful of delicate apples and yeasty dough.
Serving Suggestion: Best with fresh raspberry and strawberry based puddings, chocolate brownies, or rich chocolate tart.

  • Laura

    The brownie recipe looks amazing! And utterly decadent. I’ve been trying cookie dough, followed by a layer of Rolos and finally a layer brownie (ideally the recipe above!)
    Served hot with ice cream. Divine

    x

    • William James

      Those do look rather delicious Laura!