WHAT’S NOT TO LOVE?
Made to share sweets for sweethearts. Say it with chocolate Warm chocolate dip-in cake for sharing
Treats for your sweetheart. Say it with cholcate this Valentine’s Day
180g unsalted butter softened plus extra for greasing 150g dark chocolate (about 70 per cent cocoa solids) broken into pieces 325g icing sugar 1 tbsp golden syrup 1 tsp vanilla extract 8 medium egg whites 80g ground almonds 50g plain flour sifted
Preheat the oven to 190C/170C fan/gas 5 and butter a shallow 30cm oval gratin or equivalent baking dish (or see Valentine Variation below). Gently melt the chocolate in a bowl set over a pan containing a little simmering water, then leave it to cool to room temperature. Cream the butter and icing sugar together in a food processor, then add the chocolate, golden syrup and vanilla, and process briefly to combine. Transfer the mixture to a large bowl. Whisk the egg whites in another large bowl using an electric whisk until frothy without being stiff. Fold these in two batches into the chocolate mixture, which will loosen up, and then fold in the ground almonds and the flour.
Transfer the mixture to the prepared dish and bake for about 45 minutes, by which time the top should have formed a glossy crust something like a macaron and a skewer inserted in the centre should come out clean or with just a few moist crumbs clinging.
Serve about an hour out of the oven while it’s still just warm – the top will sink in the centre and it will be risen and crusty around the outside. If wished, simply give diners a spoon and let them dip in. Any cold leftovers will firm up to almost the texture of a brownie. VALENTINE VARIATION Bake in a large heart-shaped dish (depending on the size, you could halve the recipe if wished and adjust the cooking time accordingly).