SIMON WOOD DOUBLE CHOCOLATE BROWNIES AND BROWNIE CHOCOLATE SAUCE

A simple but luxuriously silky sauce to top ice cream, chocolate cake, brownies or profiteroles

Preparation time - less than 10 mins Cooking time - 15 mins Serves - 4 200g good-quality dark chocolate, minimum 70% cocoa solids, chopped 175ml double cream 50ml Whole Milk 30g caster sugar 1 Bring a medium saucepan of water to the boil in a pan, then reduce the heat until the water is gently simmering. 2 Place a heatproof bowl over the water taking care not to allow the base of the bowl to touch the water. Add the chocolate and melt slowly, stirring occasionally, until very smooth. Remove the bowl from the heat. 200g double cream 500g butter 400g dark chocolate 130g plain flour 10g baking powder 700g sugar 8 eggs 1 In a glass bowl over a saucepan of hot water on a medium heat melt the chocolate and the butter together. 2 In another bowl beat eggs and sugar together until pale in colour and the sugar has dissolved. 3 Gently fold chocolate into eggs before sifting the dry ingredients into the beaten egg mix and folding carefully together to keep the mixture light. 4 Next whip cream to ribbon stage and stir into your chocolate mix. 5 Add into a 12in x 10in baking tray, cook for 35 mins at 180C. Remove from the oven and leave to cool before cutting into 12 pieces and dusting with icing sugar 3 Bring the milk, cream and sugar to the boil in a saucepan over a medium heat, whisking continuously. 4 Pour the boiling cream mixture over the melted chocolate, whisking continuously until the mixture is smooth and well combined.

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