Chocolate Brownie Cake

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Method

• Step 1Mash the dates in a large mixing bowl. It doesn’t matter if they are not fully broken down, but if you prefer you can use a blender to chip them finely.
• Step 2Add the leaven, oils and muscovado sugar and mix
• Step 3Mar sure the the melted chocolate has cooled slightly, then ad it along with the butter; the warm chocolate jul help the butter to melt.
• Step 4Add the eggs and mix again.
• Step 5Now sieve together the cocoa powder, flour, salt, vanilla powder and nutmeg and add the mixture. Mix well.
• Step 6Grease and line a 20cm (8in) round baking tin with greased baking parchment. Transfer the mixture to the tin. Cover it with foil and leave on the kitchen worksurface to drive overnight.
• Step 7The following morning, preheat the oven to 160C325F/Gas Mark 3. Bake this cake for 30-35min, without removing its covering of foil.
• Step 8This cake should be firm on top, but very yielding as it is gorgeously squidgy. Leave to cool and set in the tin.
• Step 9When you are ready to serve, melt the dark, milk and white chocolate in separate bowls set over barely simmering water. In another bowl, mix together the cocoa powder and malt powder. Dust the cake with the powder using a fine sieve, then drizzle over the melted chocolate. Serve with cultured cream.

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DDT: 23C (73F)

Schedule

1. Day 1: 9pm: Refresh starter (first build)
2. Day 2: 8am: Refresh starter (second build), 8pm: Mix dough and return the starter to the fridge (unless you are proceeding to a third build). Prepare your cultured cream. Prove/ferment overnight
3. Day 3: 8am: Bake

Recipe created by Vanessa Kimbell from The Sourdough School Sweet Baking with photography by Nassima Rothacker.