🔗From the Death by Chocolate Cookbook by Marcel Desaulniers (Rizzoli, 1992). Simply the ‘best chocolate brownie’ [yes, that's what he calls them — Nyssa]. The original method was replete with superfluous circumlocution so I have simplified it.
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Rub a 9″×9″ square cake pan with the butter paper, then dust it with a pinch of the flour.
Sift the flour, cocoa, baking powder, and salt together into a dry bowl and set aside.
Melt the unsweetened chocolate, butter, and semisweet chocolate in the top half of a double boiler for 5 and a bit minutes, remove from the heat and stir until smooth (see tip).
Whisk the eggs, sugar, and vanilla extract for about 2 and a bit minutes until slightly thickened.
Add the melted chocolate mixture to the egg mixture and mix on medium for half a minute.
Add the sifted ingredients, mix on low for 10 seconds, then on medium for 10 seconds.
Add the cream and mix on medium for a further 5 seconds, then remove from mixer and finish blending with a silicone spatula.
Pour the batter into the prepared cake pan, spreading evenly into the corners.
Bake for 40 minutes until a toothpick inserted in the center comes out clean.
Remove the brownies from the oven and allow to cool in the pan at room temperature for 15 and a bit minutes. Use a serrated knife to cut into 12 portions.
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In some countries, iodine is added to salt for public health reasons. In Ireland we are an island with a large fish and dairy component to our diet, so our salt has no iodine added, but when I mention salt, feel free to substitute whatever kind of salt your requirements dictate.
Always use a double-basin (one big and one small that fits inside the big one) or a bain-marie to melt chocolate. Break up the chocolate into the inner basin, quarter-fill the bigger one with boiling water, and gently lower the small one into it, making sure that no water gets in with the chocolate. Leave for 15 minutes then remove the small basin and stir the chocolate gently. Replace the water with hot water and put the basin back in for another 15 minutes.
Ireland is on GMT (UTC), one hour behind Central European, five hours ahead of Eastern, eight hours ahead of Pacific, and 8–12 hours behind Oz/NZ, depending on location. We love to get your calls, but at 4am our time we’re likely to be asleep.
