Hazelnut cappuccino brownies
90 g dark chocolate, roughly chopped100 g butter2 tbsp strong espresso or black coffee200 g caster sugar3 eggs, beaten90 g plain flour1 tsp baking powderPinch of salt2 tbsp chopped hazelnutsNutella chocolate spreadWhipped cream and cocoa powder to...
90 g dark chocolate, roughly chopped
100 g butter
2 tbsp strong espresso or black coffee
200 g caster sugar
3 eggs, beaten
90 g plain flour
1 tsp baking powder
Pinch of salt
2 tbsp chopped hazelnuts
Nutella chocolate spread
Whipped cream and cocoa powder to serve
Preheat the oven to 180°C and line a Swiss roll tin approximately 32 cm by 23 cm with non-stick baking paper.
Put the chocolate, butter and coffee into a large bowl set over a pan of gently simmering water, and stir until the chocolate has melted. Remove from the heat and cool slightly. Beat the sugar and eggs into the chocolate mixture, then sift in the flour, baking powder and salt and mix well. Stir in the nuts and pour the mixture into the prepared tin.
Bake for 25 minutes or until the cake feels firm to the touch and a cocktail stick inserted in the centre comes out fairly cleanly. Cool in the tin.
Turn the cake out and stamp out 5cm rounds with a plain cookie cutter (save the trimmings to nibble later).
Spread half the brownies with the Nutella and top with the other half, then spread the tops with whipped cream and dust with cocoa powder. (Makes about eight cakes)