How do you treat your wedding anniversary? I treat it more like a day for introspection. When life starts for a couple, it is all rosy, irrespective of how rocky the start may be. We started our married life on some twists and turns but we lived through it, we enjoyed through it, we took life one day at a time. 3 years later, Rasha showed up into our life. I don’t know if I will call her the turn-around point, but how much ever I think otherwise, she is. HD started going into his own route of doing business and it is the same till date.
Life has been a bit too fast, with very limited time that we get to spend with each other and more often, it is a fight for that little time we get. It is not easy if the hard work you do doesn’t show results and it seeps into all time available. Sometimes I wish HD would have been employed like he was at the beginning but then all of us know that if men have known the sweetness of being fiercely independent, they would continue to keep it and go with it. It’s been 14 years since we have got married and despite the ups and downs, I don’t think there is any other way I would like to see both of us – growing old together, fighting and making it up… 😀
I am still deciding what to bake for this anniversary – here are a few bakes I did for the past few years:
I am planning to do something out of my comfort zone, hoping that I get to do it and be successful too… 🙂
Meanwhile, let me leave you all with this brownie cake. Very interesting name, isn’t it? There are times when you are confused whether to have a brownie or a cake. I always love fudge brownies, but love fudge cakes too. When I saw this recipe, I wanted to really try it. I kept it pending till my birthday. OK, now don’t ask me when it is. For a hint, it comes in the next two months. So you can imagine this cake waited for it’s chance to appear on the blog. 😀
The way the batter is processed is very similar to brownies, melting and whisking. The recipe calls for golden syrup, but I am sure you can easily replace it with honey and follow the same process. Next time, I would skip the sugar for sure. I found it quite sweet, but I guess for most of you, the sweetness with the brown sugar would be apt. The nuts were my addition since I like nutty brownies. There is one word of caution though – do not over-bake! I forgot to take the cake off the oven and it did turn a little hard. 🙁 So do start checking after 30 minutes. Once the skewer comes out clean with a few crumbs, just pull out and let it cool.
I would also suggest not to miss the glaze on top. It is the crown to this wonderful cake. One big slice with a cup of strong black coffee – yes, I prefer black coffee with chocolate as it cuts through the sweetness and somehow amplifies the chocolate flavor. 🙂 Off to the recipe…
Chocolate Brownie Cake
- 100 gm butter
- 175 gm golden syrup
- 170 gm dark chocolate chips
- 50 gm brown sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 125 gm flour
- 120 gm mixed nuts walnuts, pecans, hazelnuts
- FOR THE GLAZE:
- 85 gm dark chocolate
- 30 gm butter
- 1 tbsp golden syrup
- 1 tsp vanilla extract
- Preheat oven to 180 degrees. Grease and flour an 8 inch pan.
- On low heat, melt the butter and golden syrup. Take off the heat and whisk in the chocolate and sugar. Mix till the chocolate melts and the sugar is dissolved.
- Once the mixture is slightly cooled, whisk in the eggs and vanilla extract.
- Fold in the flour and then the mixed nuts.
- Pour into the prepared pan and bake for 30-40 minutes till skewer comes out clean.
- Cool in pan for 10 minutes before flipping onto the cooling rack to cool completely.
- For glaze, combine all ingredients in a saucepan and cool on low flame till all melted and homogenous. Spread on the top of the cake. Allow to cool
- Slice and serve with a cup of black coffee!
Skip the nuts if not very keen.
If you don't have golden syrup, you can try replacing it with honey.