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.
This recipe makes enough for 8-12 portions.
3 tbsp Blood Orange Liqueur
3 tbsp apple juice
300g caster sugar
1 tsp vanilla essence
60g cocoa powder
175g plain flour
75g plain chocolate chips
1. Grease a 9-inch springform cake tin or 10 muffin tins.
2. Place the prunes, liqueur and juice in a saucepan, bring to the boil and simmer for 10-15 minutes. Leave to cool slightly and then beat to a smooth paste. Leave to cool completely.
3. Heat the oven to 180°/350°F
4. Beat the eggs, sugar and vanilla essence into the prune mixture.
5. Sift the flour and cocoa powder into the mixture and gently fold through. Stir through the chocolate chips.
6. Spoon the mixture into the tin or tins and place in the oven. Bake the muffins for 20mins or cake for 25mins or until firm and spongy to the touch.
7. Cool and enjoy
For more inspiration on cooking with liqueurs, take a look at our recipes pages >>