Most Swedes will recognize these eyes. Aside from gracing the posters of many a Swedish design blogger they are actually the trademark of our most common cocoa powder Ögon kakao (ögon = eyes). Fazer sent me a box with samples of their new products and new design on existing products to try and since I’m currently in baking mode I jumped at the chance to try some new recipes.
I had my eyes (haha) on the fudge brownies with salt flakes from Roy Fares’ book. I usually bake a different chocolate cake but was keen to try something new.
Swedes can find the recipe here. I’ve translated it for the rest of you below.
- 150 g/5.3 oz dark chocolate, 55 %
- 150 g/5.3 oz whipping cream (1 ½ dl)
- Salt flakes to sprinkle
- 150 g/5.3 oz unsalted butter
- 250 g/8.8 oz caster sugar
- 70 g/2.5 oz cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla sugar
- 2 eggs
- 60 g/2.2 oz flour
For the truffle
Chop the chocolate and place in a bowl. Boil the cream, add that to the chocolate and let sit until the chocolate has melted. Stir into a smooth truffle. Cover with cling film.
For the Brownie
Set the oven to 160 C/320F. Grease the edges of an 20x20cm/8x8” baking dish with butter and cover the bottom with oven paper. (I used a rectangle one of the same volume but different shape.)
Melt the butter at low temperature in a pan. Add sugar, cocoa powder, salt and vanilla sugar and mix. Carefully mix in an egg at a time. Lastly fold in the flour and carefully mix into a smooth batter. Distribute evenly into the dish and bake for 20-22 minutes in the middle of the oven. Let cool.
Remove the brownie from the dish and remove the oven paper. Turn upside down and spread the truffle on top, sprinkle on salt flakes. Let the cake set in the fridge for about 45 minutes. Serve at room temperature.
OMG. SO good. You have got to try it!