Pretzel Brownie S’mores Cake

"There are some recipes that are worth going wild for. This Pretzel Brownie S’mores Cake is one such recipe."

Base
100g Tennis Biscuits or coconut biscuits
50g salted pretzels
70g salted butter, melted

Chocolate fudge brownie
125g (1 stick) salted butter
100g 70% dark chocolate, roughly chopped
10ml (2 teaspoons) vanilla extract
100g (1/2 cup) castor sugar
50g (1/4 cup) brown sugar
2 eggs
75g (1/2 cup) cake wheat flour (all-purpose flour)
25g (1/4 cup) almond flour
30g (5 tablespoons) cocoa powder
a pinch of fine salt
50g walnuts, toasted and roughly chopped
100g milk chocolate, roughly chopped

Meringue
2 egg whites
a pinch of salt
100g (1/2 cup) castor sugar

For the base, place the biscuits and pretzels in a food processor and blitz until fine. Add the melted butter and pulse to combine. Press the crumbs into a lightly greased 18cm loose bottomed baking tin. Chill while preparing the brownie filling.

Place the butter and dark chocolate in a bowl set over a pan of lightly simmering water. Once the chocolate is melted and smooth, remove from the heat and set aside to cool slightly.

Once cooled, add the vanilla, castor sugar and brown sugar and whisk to combine. Add the eggs one at a time, whisking well between each addition.

Sift the cake flour, almond flour, cocoa and salt together. Add the dry ingredients to the chocolate mixture and mix to combine. Fold in the walnuts and chopped chocolate. Scrape the batter into the tin and smooth over with the back of a spoon. Cover tightly with cling film and two sheets of foil.

Pour 250ml water into the Stainless Steel Inner Pot with the Trivet placed on the base. Using the sling, lower the cake onto the trivet. Secure the lid. Select the Cake program and set the cooking time to 50 minutes on normal. Once the cooking time is up, use the natural pressure release method for 10 minutes, then quick release for the remaining pressure.

Unlock and remove the lid slowly. Lift the cake out using the foil sling. Remove the foil carefully taking care to prevent any condensed water from leaking onto the cake. Allow the cake to cool completely in the tin. To un-mould, run a knife around the edges then transfer to a cake stand.

For the meringue topping, whisk the egg whites and salt together in a grease-free mixing bowl. Add the castor sugar one tablespoon at a time, whisking well between each addition. Pile the meringue on top of the brownie cake and scorch with a kitchen blow torch.

Cook’s Note: To make a foil sling, fold a large sheet of heavy-duty aluminium foil in half lengthways and then in half again. See image above. 

For more recipes by Di, from Bibby's Kitchen, head to the link below:

https://www.bibbyskitchenat36.com/recipes/