Dark Chocolate Brownie Sponge

• Pre-heat the oven to 180C. Line a 24 x 24 cm baking tin with baking paper.
• Melt the 200g of chocolate slowly in a bowl over a pan of simmering water, stirring occasionally. Once melted remove from the heat and let it cool.
• Break remaining 50 grams of chocolate into chips.
• In another bowl, beat the butter and sugar until light and fluffy. Then gradually add eggs into the mixture, beat well between each addition. Beat for 5 minutes until butter gets a nice silky sheen and increases in volume.
• Combine the dry ingredients (cocoa powder, flour, salt) together in a separate bowl. Fold the mix and chocolate chips gently into the wet mixture.
• Pour the mixture into the prepared tin.
• Bake in the oven for about 45 minutes or until firm to the touch. Cut the cake once it is completely cold.

Optional

Dark Chocolate Brownie Cake

• Make a chocolate brownie sponge using the method above. I baked my cake in a 24 cm diameter round tin.
• Once baked remove the cake from the tin and let it cool down.
• Then prepare the filling:
• Whip the cream and set aside, leave at room temperature.
• Melt the chocolate in a bowl over a pan of hot water. Let it cool.
• Beat butter and sugar together with a mixer until smooth. Gradually add Philadelphia. 0nce properly incorporated gradually add cooled melted chocolate.
• Stop the mixer and slowly and gently fold the whipped cream in.
• When the sponge completely cold, cut it horizontally in half and return the bottom half to the baking tin.
• Spread the half of the filling on top of it. Then cover it with the other piece of sponge and spread the reaming filling over the top.
• At last, decorate the top of the cake to your desire.
• I decorated mine with some melted chocolate, sprinkles and golden chocolate eggs.
• Let the cake to set in the fridge before removing it from the tin and cutting.