Budget Chocolate Orange Traybake

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Adding to our brownie-mania here at Cakes in the Capital. I’ve got another great recipe if you love a sweet treat but don’t want to spend a fortune!

When you’re on budget, there’s nothing better than home baking to feed you and your friends. Not only do you save some pounds in your pockets but also it helps to keep my friends happy and helps me cash in those favours in the future!

Now, if you haven’t gathered from my previous posts, I LOVE chocolate, and what better to go with the stuff than Terry’s favourite old combination, orange! So here it is then… my own recipe inspired by BBC Good Food with some swaps to make it even cheaper.

Ingredients:

  • 200g plain chocolate (Bourneville if you want to splash out of any budget dark chocolate around 70% will do)
  • 200g dark muscovado sugar
  • 175g butter, and a little extra for greasing
  • 3 eggs (separated whites and yolks)
  • 150g flour
  • 1tsp vanilla extract
  • Zest 1 orange

For the topping:

  • 200g tub soft cheese (Philadelphia or any cheaper unbranded version)
  • ½ teaspoon vanilla extract
  • 50g icing sugar

Method:

  • Heat oven to 180C/fan 160C/gas 4. Butter and line a traybake tin, 23 x 23cm or thereabouts. Put the chocolate, sugar and butter in a pan, then heat very gently for about 5 mins, stirring every min until the butter and chocolate have melted. Leave to cool for 10 mins. Beat in the egg yolks, flour, vanilla and half the orange zest.
  • Put the egg whites into a large, very clean bowl, then whisk until they stand up in peaks. Stir ¼ of the whites into the chocolate mix to loosen it, then carefully fold in the rest with a metal spoon. Pour the mix into the tin, then bake for 25 mins or until evenly risen and just firm to the touch. Cool in the tin, then cut into squares. Can be frozen for up to 1 month.
  • Beat together the cheese, vanilla, sugar and remaining zest until smooth. Spread over each chocolate square and serve. If you’re making ahead, spread the topping over just before serving.
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