We had a small family party last week, so I was preparing a big pineapple cake (recipe later ;) ) and simultaneously I was looking for something in totally different, opposite taste to my fresh, fruit, light sponge cake. That's when I found that recipe. Believe me, that's the best brownie I've ever eaten! Cruelly tasty, extremely chocochocolate with light, caramel cream, caramel sauce and crunchy peanuts.
Precious advice: cut into small pieces. Thanks to that remorses for eating the cake are smaller ;)
Precious advice: cut into small pieces. Thanks to that remorses for eating the cake are smaller ;)
I do recommend preparing it! ;)
Recipe comes from Kwestia Smaku
Chocolate cake:
- 200g of at least 70% dark chocolate
- 200g of butter
- 3 eggs
- 220g of sugar or powdered sugar
- 120g of flour
- 67g of butter
- 1/2 glass of sugar
- 1/2 glass of water
- 2 glasses of powdered milk
- 100g of roasted peanuts
- 25g of mascarpone cheese
- 67g of butter
- 1/3 glass of sugar
- 1/2 glass of 36% cream
- 4 full tablespoons of glucose
- 150-200g of roasted peanuts
Preparation:
- If you haven't found roasted peanuts, take a frying pan, put some peanuts on it, so that they cover the entire surface,and fry for few minutes till the colour is gold.
- Take the smallest rectangular tin you have, grease and cover with baking paper. I used springform cake tin, as it was my smallest one. And I do recommend using it, it will be very useful at the end, unless you have rectangular with removable sides. Of course it is possible to use bigger tin - but then all the ingredients need to be doubled.
Brownie cake:
- Take a double-bottom pot, put chocolate and butter inside, melt on a very low heat, stiring all the time (keep observing it, it starts burning very quickly! it needs to be a liquid). Put aside to let it cool down.
- Take a mixer and its bowl, put eggs and sugar inside, beat for around 7-10 minutes to get a bright, fluffy foam.
- When the chocolate is cooled down, start pouring it slowly to the beaten eggs, mixing all the time on the slowest mixer's rotation.
- Add flour, mix on the slowest rotation till it links.
- Pour the dough to previously prepared tin and bake for 25 minutes in 170C.
- After 25 minutes, take it out from the oven, cool down, in the tin.
Caramel Cream:
- Take a pot, put butter inside, melt. Add sugar. Keep heating, on a low heat, stiring from time to time. Be careful not to burn it.
- When the sugar will start getting gold, add (be careful ! ) water and stir till the sugar melts again.
- Cool down a little and add powdered milk, gradually, stiring after every adding or mixing it.
- Add mascarpone and mix - again, using a blender of mixer (yes, it will be very thick).
- Chop the peanuts and add to the cream. Stir, using a spoon.
Caramel Sauce:
- Take a pot, put butter inside, melt. Add sugar. Heat on a very low heat, stiring all the time.
- When the sugar will start getting gold, add (be careful ! ) 36% cream.
- Boil for a while, till the sugar melts again.
- Cool down a little, add glucose, stir, cool down completely.
Preparing the cake:
- When the brownie cake is cooled down, take it out from the tin, cut across using a knife or a thread. Gently put one piece aside.
- Put one half of the caramel cream all over the 'bottom piece' of the cake. Put the second piece of the cake on it.
- Put the second half of the caramel creme all over the second piece.
- Now - advisably - put the cake back in a tin.
- Sprinkle with peanuts.
- Pour the caramel sauce all over the top (that's the moment when springform cake tin is perfect - nothing spills out)
- Put in the fridge for at least an hour so that everything stiffens.
- Take the cake out of the fridge, take out the side of the tin (blessed springform cake tin), cut into small pieces.
- Bon Appetit! :)
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