Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
The Coffee Cup Cafe's raspberry fudge brownie
Ingredients
300g butter, cut into cubes
300g dark chocolate, roughly chopped
6 eggs
2 cups caster sugar
1½ cups flour
½ cup baking cocoa
2 tsp vanilla essence
1 cup whole raspberries (fresh or frozen)
½ cup extra chopped chocolate
Method
Preheat the oven to 1700C. Line a 25x35 cm sponge roll tin with non-stick baking paper.
Gently melt the butter and chocolate together in a large microwave-proof bowl in the microwave, or gently heat over a saucepan of simmering water, stirring until blended.
Beat the eggs and caster sugar until pale and creamy, then add the melted butter and chocolate.
Sift the flour and cocoa together and add to the mixture with the vanilla. Pour into the prepared tin and sprinkle with the raspberries and extra chopped chocolate.
Bake for 35-40 minutes (until only slightly jiggles when moved).
Cool in the tin and cut into slices when cold.
Store in an airtight container for up to 5 days, or freeze.
Recipe provided by The Coffee Cup Cafe, Palmerston.
Recipe requested by Maggie McDonald, Waikouaiti.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
