I say get creative with your toppings/decorations. With these simple moves here, the plainest brownie cake gets transformed into something elegant and beautiful. Its looks pretty and a bit Japanese cherry-blossom tree-ish, doesn't it? :)
Last year: Le fondant au chocolat (French chocolate cake).
Two years ago: Upside down pineapple cake (American).
Three years ago: Classic Pavlova (Australia and New Zealand).
Four years ago: Light and colorful field salad and Gottergetränk (Drink of the gods) (German hot chocolate drink).
- 200 g butter
- 200 g dark chocolate, chopped
- 1 teaspoon vanilla extract
- 3 large eggs
- 250 g caster sugar
- 100 g flour
- 50 g cocoa powder
- a few tablespoons of milk, if necessary
- 50 g cream cheese
- 100 g powder sugar
- a bit of chocolate syrup (the kind used as an ice-cream topping)
- a few pomegranate seeds
Preheat oven to 180 degrees C. Line a 20 X 20 cm baking pan with baking paper. Melt the butter and the chocolate together. Let aside to cool
In a medium-large bowl, beat the eggs and then mix the sugar and vanilla next to them. Mix in the chocolate-butter cream:
Mix the flour with the cocoa and gradually add it to the liquid ingredients. If the batter feels too dry, you can add a splash of milk to it. Pour it into the prepared tin:
Put it into the preheated oven and bake it for 35-40 minutes or until it passes the skewer test. Take out and allow to cool.
Take it out, upside-down, on a serving platter.
Mix the cream cheese with the powder sugar until you have a smooth frosting and spread it on the cake.
Wait for it to harden up a bit (10-15 minutes), then draw a tree with chocolate sauce and decorate it with pomegranate seeds (like in my main picture above). It's done. It was easy, right? :)