Step 1: Cake Ingredients
8oz (200g) Sugar
4oz (100g) Doves Flour (see below)
4oz (100g) Butter or Margarine
6oz (150g) Cooking Chocolate
4oz (100g) Walnuts (or hazelnuts, whatever you like)
1tsp Baking Powder
Doves flour is a gluten and wheat free flour that can be bought in supermarkets here in England, if you can't get hold of it then you could probably use any flour. Doves is made of a blend of rice, potato, tapioca, maize and buckwheat flour.
Step 2: Start Mixing
Beat together the eggs and sugar until light and fluffy, or rather until a kind of gloopy marshmallow texture. I wouldn't call it 'fluffy'...
Once that's done, add the baking powder to the flour and beat it into the eggs and sugar. Leave the baking powder out if you're using self-raising flour.
Step 3: Melt the Chocolate
When it's nice and smooth with no lumps left pour it into the cake mix and stir well.
Step 4: Add Nuts (optional)
Step 5: Bake It!
About 8x11 inches should be right, mine was a bit small so I made another little one.
Put it in the oven (which was turned on in step 2...) for 30-40 minutes, then if it looks cooked take it out! Mine turned out quite well this time, but it doesn't matter if it collapses slightly and is a bit squidgy.
If you want, you can stop here, slice it up and have some wonderful chocolate brownies! Otherwise carry on to the next step...
That little one I had certainly wasn't wasted ;)
Step 6: Topping Ingredients
2 Packets of strawberry jelly (I believe it's called jello over there in America)
Strawberries, preferably 2 punnets
I used dairy-free cream but normal cream is fine of course. I haven't tried it on this cake but it's probably wonderful :)
Step 7: Jellify the Cake
Make one of the jellies according to the instructions on the packet and pour it slowly over the cake, covering the whole thing. Give the strawberries a wash, chop them up and put some of them on top of the now jellified cake. Make up the other jelly and pour it over the cake again, trying to pour over all the strawberries to give them a nice slimy coating. You'll probably have some jelly left over, but that's not a bad thing! Warm runny jelly is actually quite nice.
Put the cake in the fridge for a bit to set the jelly and cool it down so the cream won't melt.
Next whip up the cream. If you're using real cream, adding a bit of sugar helps it whip up thicker and makes it taste nicer. Splodge it on the cake to about 3/4" thick, smooth it down and decorate the top with more strawberries.
Step 8: Done!
Thanks to my mother for inventing this and to Doves Farm for the original brownie recipe!