Tuesday, 25 May 2010

Raspberry chocolate brownies (no nuts)

170g fresh strawberries
3 medium eggs separated
150g caster sugar
150g dark chocolate
150g white chocolate, cut into pieces
200g natural probiotic yoghurt
4 tbsp vegetable oil
175g self raising flour
75g cocoa powder

1. Pre-heat the oven to 190 C/375 F/Gas mark 5. Grease and line the base of a 20cm tin with parchment paper.

2. Place the dark chocolate into a bowl and place over a saucepan of hot water over some heat. Allow the water to gently simmer and melt the chocolate.

3. Puree half the raspberries in a food processor and reserve the other half. Mix the pureed raspberries with the egg yolks, sugar, yoghurt and oil. Sift in the flour and cocoa and gently fold into the  raspberry mixture.

4. Add the melted dark chocolate to the mixture and fold in.

5. In a separate bowl, whisk the egg whites until they form soft peaks. Add a spoonful to the raspberry and chocolate mixture and stir well. Then gently add the rest of the egg whites and fold in until the whites all incorporated into the mixture.

6. Add the whole raspberries and white chocolate and mix in well.

7. Spoon the mixture into the tin and bake for 20 minutes or until firm to the touch. Cool for 5 minutes and turn the cake out onto a rack, removing the parchment paper. Cut into squares to serve. Store in an airtight container.

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