poniedziałek, 5 marca 2012

Some kind of ‘brownie’

Intense chocolate taste, and delicate texture – something for me! The author suggests making it a day before serving and keeping in a sealed box – that’s how I did.

It’s delicious! Creamy with a deep chocolate colour. I served it with Mascarpone cheese. For me: the champion!

1 ½ cups wheat flour
2 tbsp cocoa
6 oz (170 g) butter
7 oz (200 g) dark chocolate
1 ¾ cups cane sugar
4 eggs
½ cup sour cream
½ teaspoon salt
1 tbsp vanilla essence
to serve (optional) vanilla ice-cream, Mascarpone cheese or whipped cream

Sieve flour with cocoa. Melt the butter in a pot, add chocolate, stirring melt it. In a big bowl beat eggs with sugar and vanilla sugar until fluffy. Add sour cream and salt. Gently add egg mixture to slightly cooled chocolate mixture. Combine with the dry ingredients. Spoon into a lined cake pan (8x8 inch/ 22x22 cm). Bake at 350 F/ 175 oC for about 30 min. Serve with a vanilla ice-cream, Mascarpone cheese or without anything.

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