Blood Orange Chocolate Brownie Cake
Spongy. Chocolatey. Orangey. Moorish.
If you like your brownies less squidgy and more spongy, then this delicious cake using our own Blood Orange Liqueur is just for you.
Depending on how alcoholic you want the cake to taste, you can alter the ratio of juice to liqueur. Oh, and the use of prunes instead of butter makes this a touch lighter on the waistband. The recipe can easily be adapted for individual brownies, cakes, or muffins.
The Recipe
This recipe makes enough for 8-12 portions.
Ingredients
- 100g prunes
- 3 tbsp. Blood Orange Liqueur
- 3 tbsp. apple juice
- 4 eggs
- 300g caster sugar
- 1 tsp. vanilla essence
- 60g cocoa powder
- 175g plain flour
- 75g plain chocolate chips
Method
- Grease a 9-inch springform cake tin or 10 muffin tins.
- Place the prunes, liqueur, and juice in a saucepan, bring to a boil, and simmer for 10–15 minutes. Leave to cool slightly, and then beat to a smooth paste. Leave it to cool completely.
- Heat the oven to 180°/350°F
- Beat the eggs, sugar, and vanilla essence into the prune mixture.
- Sift the flour and cocoa powder into the mixture and gently fold through. Stir through the chocolate chips.
- Spoon the mixture into the tin or tins and place them in the oven. Bake the muffins for 20 minutes or cake for 25 minutes, or until firm and spongy to the touch.
- Cool and enjoy
Fancy Another Recipe Idea?
Why not try these Sloe Roasted Plum Muffins. Find the recipe here