The brownie recipe was taken straight from Annie Bell's rendition in her book Gorgeous Cakes, which was my all-time favourite.
I did some Google search and found out that the ground almonds cannot be swapped for flour, as they give a different texture to the cake while flour forms the gluten which helps the cake to hold together.
Brownie with Chocolate Ganache and Fresh StrawberriesFor the brownie:
250 g chocolate buttons
144 g butter
100 g granulated sugar
3 eggs, plus 1 yolk
80 g ground almonds
1/2 tsp salt
100 g flour
1 tsp baking powder
1. Preheat oven to 170°C. Grease a 10" pan.
2. Microwave chocolate and butter for 30 seconds. Stir until incorporated.
3. Mix in the sugar until melted.
4. Add in eggs and the yolk, one by one.
5. Fold in the ground almonds and salt.
6. Carefully fold in sieved flour and baking powder in several additions.
7. Pour into the greased pan and bake for 30 minutes.
For the ganache:
12 g butter
25 g milk
100 g chocolate
4 strawberries, rinsed, dried and quartered
1. Microwave all ingredients for 30 seconds.
2. Whip until well mixed. Put aside to chill to your preferred consistency, if needed. Spread on top of the unmoulded cake and serve with strawberries.
144 g butter
100 g granulated sugar
3 eggs, plus 1 yolk
80 g ground almonds
1/2 tsp salt
100 g flour
1 tsp baking powder
1. Preheat oven to 170°C. Grease a 10" pan.
2. Microwave chocolate and butter for 30 seconds. Stir until incorporated.
3. Mix in the sugar until melted.
4. Add in eggs and the yolk, one by one.
5. Fold in the ground almonds and salt.
6. Carefully fold in sieved flour and baking powder in several additions.
7. Pour into the greased pan and bake for 30 minutes.
For the ganache:
12 g butter
25 g milk
100 g chocolate
4 strawberries, rinsed, dried and quartered
1. Microwave all ingredients for 30 seconds.
2. Whip until well mixed. Put aside to chill to your preferred consistency, if needed. Spread on top of the unmoulded cake and serve with strawberries.
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