Indulgent, moist and fragranced with rose, takes you away to the middle east.
Butter a 13x9 inch brownie tray and line with baking paper
Preheat the oven to 180c / fan 160
Melt the butter and chocolate together and set aside to cool a little
In a large bowl whisk the eggs, salt, both sugars, vanilla and rose water until combined and thick and fluffy
Whisk in the chocolate
Fold in the flour until just combined
Fold in the walnuts and sour cherries
Pour the batter into your tin and bake for 35-40 minutes
It will become shiny and crack on top, remove and let it cool
Meanwhile make your topping by putting all the ingredients in a bowl over some simmering water and stir until it’s all melted and combined to a delicious shiny chocolaty sauce
Now at this stage you can either cut up the cake once it’s cooled and top each individual slice or just spread the topping all over the cake whilst it’s in the tin and then allow it to set a little before removing and slicing it up
Garnish with dried rose petals
Ingredients
Directions
Butter a 13x9 inch brownie tray and line with baking paper
Preheat the oven to 180c / fan 160
Melt the butter and chocolate together and set aside to cool a little
In a large bowl whisk the eggs, salt, both sugars, vanilla and rose water until combined and thick and fluffy
Whisk in the chocolate
Fold in the flour until just combined
Fold in the walnuts and sour cherries
Pour the batter into your tin and bake for 35-40 minutes
It will become shiny and crack on top, remove and let it cool
Meanwhile make your topping by putting all the ingredients in a bowl over some simmering water and stir until it’s all melted and combined to a delicious shiny chocolaty sauce
Now at this stage you can either cut up the cake once it’s cooled and top each individual slice or just spread the topping all over the cake whilst it’s in the tin and then allow it to set a little before removing and slicing it up
Garnish with dried rose petals