♦ 8 tbsp unsalted butter, plus more for greasing
♦ 4 oz bittersweet chocolate, cut into 1⁄4″ pieces
♦ 2 eggs
♦ 1/2 cup sugar
♦ 1/2 cup firmly packed dark brown sugar
♦ 1 tsp vanilla extract
♦ 1⁄4 tsp fine salt
♦ 1/2 cup flour
♦ 1 (5-oz) can evaporated milk
♦ 1/3 cup white sugar
♦ 1 egg yolk, beaten with 1 teaspoon water
♦ 2 tbsp butter, cut into pieces
♦ 1/2 tsp vanilla extract
♦ 1/2 cup almond slivers
♦ 1/2 cup flaked coconut
Bake the cake: Heat oven to 350°. Grease a 9″ spring-form pan with butter and line with parchment paper; grease paper; Set pan aside.
Pour enough water into a 4-quart saucepan so that it reaches a depth of 1″. Bring the water to a boil, and reduce the heat to a low simmer. Combine the butter and chocolate in a medium heatproof bowl. Set the bowl over the saucepan, and stir until the chocolate is melted and smooth, about 5 minutes. Remove from the heat and allow to cool slightly.
Whisk together eggs in a large separate bowl. Whisk in both sugars, vanilla, and the salt until combined. Stir in the chocolate mixture. Finally, careful fold in the flour with a spatula. Pour the batter into the prepared pan, and drag the spatula across the surface to spread evenly. Bake until a toothpick inserted into center comes out clean, about 30 to 45 minutes (will vary based on your oven – check after about 25, just in case). Remove the oven and allow to cool in the pan for about 15 minutes. Carefully drag a knife around the outer edge of the brownie to separate it from the pan, and release the sides – allow the cake to cool entirely on a wire rack.
Make the frosting: In a large saucepan, combine the evaporated milk, sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick; this can take up to 10 minutes depending on your stove, but keep stirring! Remove from the heat and stir in the almonds and coconut. Spread on brownie cake while still warm.
To read more about this cake and my musical pairing, click HERE.