ROLO BROWNIE CAKE
I just had a massive weekend of birthday celebrations. It seems like a ridiculous amount of us were born in July, me included. Lately as a present to my friends I've been making them birthday cakes. I had two good friends with birthdays last week, so made two lovely cakes (will share the other on the weekend). This cake, the Rolo Brownie Cake, was one I've wanted to make for a while. It's from my favourite blog, Raspberri Cupcakes, and her stuff is always nice - albeit very fattening. Trust me, this is the kind of cake that is divine to eat, but you can't have a lot.
I made it for my friend Jen, a very talented actress and make up artist. She is one of the nicest people I have met since moving to Melbourne. I have directed her twice and have loved getting to know her. I felt very honoured, and very excited to share a small dinner for her special day.
This cake was wonderful to make, I had a lot of fun doing it. The only difficulty I had was with the actual Rolos themselves. I couldn't find the tubes of Rolos, just the block. I rang Nestle, and they told me they didn't makes the tubes anymore. Dumb. Apparently you can get them in import stores still - but I'd left it too late. So I had to do things a little differently. The other different thing to do here is to make your own caramel sauce with a can of condensed milk. This was great and it turned out perfectly.
So have a go at this fun cake, but make sure you share it or you may just explode!
For the Cake:
400g Salted Butter
200g Dark Chocolate, coarsely chopped
4 Large Eggs
200g Caster Sugar
200g Plain Flour
1 block of Rolo Chocolate
1 can of Condensed Milk
For the Icing:
400g Milk Chocolate, coarsely chopped
300ml Thickened Cream
1 block of Rolo Chocolate
1 - First you need to make the caramel sauce for the filling. Take the unopened can of condensed milk and remove the label completely. Place in a medium saucepan and fill with water until it is half to 3/4s of the way up to the side of the can. Cover with lid and boil over a medium heat for two hours. Check regularly and top up with water if it falls below half. WARNING - if the water runs out the can will explode. Please don't let that happen (I'll feel really bad). Let it cool, and then put in fridge until you need it. (Will look like pic above)
2 - Preheat oven to 150°c and grease and line 2 springform tins (if like me you only have one, you'll have to take turns cooking them).
3 - Melt butter and chocolate in a heatproof bowl over a saucepan of simmering water. Stir occasionally until smooth.
4 - Whisk eggs and caster sugar in an electric mixer until thick and pale (about 3-5 minutes), fold through chocolate mixture and then fold in flour until just combined.
5 - Pour half the batter in the two pans. Smooth the top and then spread half of the Rolo block to the top of each cake mix.
6 - Bake for 25-30 mins, until cake is firm to touch.
7 - Cool completely in pan before carefully transferring to serving dish. As it's a brownie cake it will crumble easily.
8 - Open caramel tin and add some salt. Use beater to smooth the caramel and mix salt. Then spread completely over the top of one of the cake pieces. Put in fridge for at least half an hour, to make sure it sets.
9 - Carefully sandwich the second cake on top.
10 - To prepare the ganache, place cream in a small saucepan over a medium heat and bring just to boil.
11 - Remove from heat and pour over chopped chocolate (in a heatproof bowl). Leave for 5 minutes and then whisk mixture together. Chill in fridge, stirring every few minutes until it gets thicker.
12 - Spread the ganache liberally over the cake and the side. Break up rolo block and place on top. Refridgerate to set.
13 - Serve and enjoy.
On the weekend, the Coke Chocolate Cake will be put on the blog.