Last Friday, it seemed no one could get enough of the desserts at the restaurant - we ran out of the June special - a layered fool of gooseberries, elderflower and vanilla - and of the dreaded chocolate cake as well. Of course, I don't mean the chocolate cake is awful in any way. I just have a teeny-weeny problem with it because it is the only food in the whole restaurant that we buy in and this despresses me. I really want to do EVERYTHING myself. My constant complaints that the chocolate cake is not homemade are prehaps finally wearing L down and he has started to consider the idea of a homemade brownie on the dessert list. I'd do a chocolate cake, but they don't stay moist for long and I'm convinced that a brownie would be far more popular and I'd be able to play around with fruit and nut flavour combinations.
I love this recipe. It's a Jamie Oliver one. I don't really rate him as a baker - not everyone can just throw some flour, sugar, butter and eggs into a KitchenAid alla Nigella, and have a cake ready half an hour later - so I was surprised when this recipe worked. On Saturday evening, our customers enjoyed a Macadamia and Sour Cherry Chocolate Brownie that was as dense and moist as a wet teabag (sounds pleasant doesn't it?) and as rich and dark as a really good espresso. We served a small stack of them with some of my (homemade) vanilla ice cream.