Photo Redux: Warm Double-Chocolate Brownie Cakes

I’d like to think that my photography has improved since the beginning of the site. You may think differently, but I definitely think there’s been some improvement. My photos are something I’ve been working on, just because they’re fun and when you have a delicious dish accompanied by an ugly photo, there’s obviously less desire to make the dish. So, I want my photos to at least do the dish a little bit of justice.

Recently, I remade a dessert that we had featured in a previous Magazine of the Month, the Warm Double-Chocolate Brownie Cakes. Actually, this is a dessert that I still bake up a lot because it only takes 20 minutes of prep time, the ingredients are something I always have on hand, and they’re amazingly delicious. I thought I’d try out a little photographing redux, to see if I couldn’t provide better photos.

I think I picked a difficult one to start with. These brownie cakes are dark and moist inside with melted chocolate chunks, and the top is a glossy, cracked brownie top. After popping these open to try and take a nice shot, I just end up with this brown mass that really doesn’t do the dessert justice. I did try, so hopefully it’s at least not a turn off.

Warm Double Chocolate Brownie Cakes 1

This is a top down version, so you can see the crispy, cracked surface. I baked these a couple of days prior to the photos and kept them inside a sealed plastic bag. They keep quite nicely. To reserve, just pop them in the microwave for 30 seconds and serve with a little ice cream.

Warm Double Chocolate Brownie Cakes 2

Here’s a side view – you can see the ice cream starting to melt from the warm cake. It’s not the most elegant looking dessert, but the taste is fantastic. Chocolate lovers will be big fans!

Warm Double Chocolate Brownie Cakes 3

This one came out a little blurry, but I was trying to show the inside texture — very moist, with melted chocolate bits inside.

So there you have it, a photo redux! We don’t really get a lot of comments on this site but if you have any thoughts or tips, drop me an email (check the “Contact Us” button in the top left corner) or post a comment below.


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