Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Museum Cafe's gluten-free chocolate brownie
Ingredients
1kg salted butter
2 cups (440g) white chocolate buttons
3 cups (525g) dark chocolate buttons
2 cups (240g) ground almonds
2 cups (310g) rice flour
2½ cups (305g) cocoa powder
5 cups (925g) brown sugar
16 eggs, beaten
Method
Melt the butter, sugar and dark chocolate buttons together, either in a microwave or a double boiler.
While that is melting whisk dry ingredients together.
When the butter, sugar and chocolate are melted and mixed add the beaten eggs, then gently fold in the dry ingredients, then the white chocolate buttons.
Spread into 4 paper-lined sprayed square tins (ours are 23x23).
Each tin gets just over 900gm mix.
Bake at 150degC for 40-50 minutes. Let cool then drizzle with white chocolate.
Note: you can halve or quarter this recipe.
Requested by Janice Randall of Dunedin.
Supplied by Andrew Spiegel.
• 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.
