NOTE: UPDATE August 2019 – to the best of my knowledge The Cafe is not currently open and wasn’t last summer either – i do hope that changes and if it does I will update again……...
Shhhh. Go find it and then don’t tell anyone where it is. Amazing coffee, the world’s best chocolate brownies and scenery that you will find nowhere else in the world – Three Castle Head Cafe in West Cork has it all. And besides that it is a happy place with a happy workforce and such a fabulous welcome that you feel like an old friend. When we were there today we met a lone traveller who could not stop smiling as he enjoyed his cup of tea and the vista. He was just bursting with declarations of what an amazing place this is. And it is. Go find it (it’s near Barleycove) and you will never need to go anywhere else.
What does ‘Wicked’ say to you?To me it says bold, it says sinful, it says indulgent, it says chocolate. On a food-writing course a couple of years ago, the lecturer implored us not to use the word wicked in association with chocolate. I slid down in my chair a little when he said this as for me it was too late, by that stage my book ‘Gimme the Recipe’ was submitted and there was no turning back. But now I’m glad that is what they are called because these really are truly wicked. Indulgent, bold and sinful, all the bad things that makes something really good. Perfect for entertaining…. …or just enjoying on their own. I mean just look how moist they are, seeped in luscious chocolate and if that weren’t enough extra chunks bob along the top semi-melted and tipping you over to the dark side. Indulge, enjoy!
Makes 16 to 20.
You will need:
350g dark chocolate (min 55% cocoa)
275g unsalted butter
300g caster sugar
200g plain flour
Icing sugar, to dust Method: Preheat the fan oven to 160oC/Gas mark 4 and lightly grease and line a baking tray with a little butter and baking parchment paper.
Break up 300g of the chocolate (reserve 50g for later) and cube the butter and melt them together in a bowl in the microwave (low power 1 to 2 minutes) or over a saucepan of warm water.
Gradually add the sugar and stir well.
Add the flour and stir well.
Lightly whisk the eggs in a bowl and then stir into the cooling chocolate mixture until smooth.
Pour the brownie mixture into the baking tray and break up the reserved 50g of chocolate and press it in here and there.
Bake for 25 minutes until the top is looking settled but the centre is still soft without being too gooey.
Leave to cool, dust with icing sugar and cut into 12 or 15 brownies depending on size of tins used.
‘Til next time, Sheila.