Chocolate Brownie Celebration Cake
By All-Clad
Chocolate Brownie Celebration Cake
By All-Clad
Yield/Serves:
Makes 1 cake, 16 to 20 servings
- 1½ cups semisweet chocolate chips
- ¾ cup (1½ sticks) unsalted butter, cut into 1-inch pieces, plus more for buttering foil
- 4½ ounces unsweetened chocolate
- 1 ¾ cups sugar
- 4 large eggs
- ¾ cups flour
- 1 cup English Toffee bits
- ⅓ cup whipping cream
- Fresh raspberries for garnish
This delicious Fudge Brownie recipe becomes a Celebration Cake when baked in the new All-Clad 3 Qt. Sear & Steam Pan. The rack insert from the pan becomes a utilitarian and very handy cooling rack when the cake is removed from the oven.
Preheat oven to 350degreesF. Line the All-Clad Sear & Steam Pan with aluminum foil, leaving an overhang all around the pan. Butter the foil.
Combine 1 cup of the chocolate chips, butter and 4 ounces of the unsweetened chocolate in a heavy large saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove pan from the heat. Whisk in sugar, then whisk in eggs and flour. Whisk in the cup of Toffee bits. Pour batter into prepared Steam & Sear Pan.
Bake cake until tester inserted in center comes out with moist crumbs attached, about 40 minutes. Remove pan from oven and place on Sear & Steam Pan rack to cool completely.
When cake is cool, bring cream to simmer in a small saucepan. Add remaining ½ cup chocolate chips and ½ ounce unsweetened chocolate. Whisk topping until smooth. Spread topping over cooled cake in pan. Chill cake in refrigerator, at least 2 hours and up to 1 day.
Using foil overhang, lift cake from pan. Fold down foil sides and gently remove foil from bottom of cake. Place cake on platter and garnish with fresh raspberries.
Preheat oven to 350degreesF. Line the All-Clad Sear & Steam Pan with aluminum foil, leaving an overhang all around the pan. Butter the foil.
Combine 1 cup of the chocolate chips, butter and 4 ounces of the unsweetened chocolate in a heavy large saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove pan from the heat. Whisk in sugar, then whisk in eggs and flour. Whisk in the cup of Toffee bits. Pour batter into prepared Steam & Sear Pan.
Bake cake until tester inserted in center comes out with moist crumbs attached, about 40 minutes. Remove pan from oven and place on Sear & Steam Pan rack to cool completely.
When cake is cool, bring cream to simmer in a small saucepan. Add remaining ½ cup chocolate chips and ½ ounce unsweetened chocolate. Whisk topping until smooth. Spread topping over cooled cake in pan. Chill cake in refrigerator, at least 2 hours and up to 1 day.
Using foil overhang, lift cake from pan. Fold down foil sides and gently remove foil from bottom of cake. Place cake on platter and garnish with fresh raspberries.