Chocolate and lavender are flavours that get on well together. The taste is flowery and a little spicy. In this recipe, you can use both fresh and dried flowers. If you use dried lavender, you need less because the flavour is more concentrated.
- Yield: 24 squares
- 1 portion brownie batter
- 2 tbsp fresh lavender, crushed
- 400 g (14 oz) good quality dark chocolate, 70% cocoa solids
- 10 fl oz (300 ml) double cream
- 3½ fl oz (100 ml) milk
- 3½ fl oz (100 ml) golden syrup
- 14 oz (400 g) good quality dark chocolate, 70% cocoa solids
- Fresh lavender and lightly whipped cream to serve
How to Make It
- Make the brownie batter according to the basic recipe and add the lavender.
- Coarsely chop the chocolate and mix it into the batter.
- Place baking parchment on the bottom of a baking tin and fill the dish with the batter.
- Bake in the middle of the oven for 30–35 minutes. Test for doneness with a toothpick; the cake should be alittle sticky. Icing
- Boil the cream, milk and syrup. Remove the pot from the heat and let the liquid cool a few degrees.
- Finely chop the chocolate and fold it into the warm cream so the chocolate melts.
- Spread the icing over the cake and refrigerate until the icing is firm.
- Slice the cake into squares and serve with lightly whipped cream and fresh lavender flowers.