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Print Recipe
Brownie Cakes Recipe
A small addition to the famous recipe and the usual chocolate dessert becomes an elegant cake. Those who have tried real brownies know that they are not very airy and porous products. It must be so! But I don't like it that way! So I added some baking powder. To make it more festive, I also decorated it with Italian meringue. For my idea, the base should not have been high, so I reduced the amount of dough and curd layer by 1/3 (from the one given in the recipe). Form of took 20kh26 see And here is! A cake based on a brownie!
Cook Time 60 minutes
Servings
Ingredients
Brownie:
Cheesecake:
Meringue:
Cook Time 60 minutes
Servings
Ingredients
Brownie:
Cheesecake:
Meringue:
Instructions
  1. Beat eggs with sugar in a fluffy foam.
    Beat eggs with sugar in a fluffy foam.
  2. Melt the butter and cool. Pour a thin stream into the egg mass, gently mixing. Do not whip!
    Melt the butter and cool. Pour a thin stream into the egg mass, gently mixing. Do not whip!
  3. Mix the flour, cocoa, baking powder, and salt. Sift everything. Connect both parts, mix gently.
    Mix the flour, cocoa, baking powder, and salt. Sift everything. Connect both parts, mix gently.
  4. Cover the form with parchment. Lay out a layer of dough.
    Cover the form with parchment. Lay out a layer of dough.
  5. Prepare the curd layer by punching all the ingredients with a blender. Powerful blender in the structure of the processor makes it very fast. It is best to mix everything first at the first speed, and then switch to the "2" speed.
    Prepare the curd layer by punching all the ingredients with a blender. Powerful blender in the structure of the processor makes it very fast. It is best to mix everything first at the first speed, and then switch to the "2" speed.
  6. Defrost the blackberries slightly (if using frozen berries) and add to the cottage cheese. On the pulse mode of the combine, break it up without trying to completely grind it. Leave 12 berries to add to the center of future cakes.
    Defrost the blackberries slightly (if using frozen berries) and add to the cottage cheese. On the pulse mode of the combine, break it up without trying to completely grind it. Leave 12 berries to add to the center of future cakes.
  7. Put the curd layer on the chocolate layer and smooth it out.
    Put the curd layer on the chocolate layer and smooth it out.
  8. Lay whole blackberries so that after baking they become the center of the cakes.
    Lay whole blackberries so that after baking they become the center of the cakes.
  9. Bake at 180 degrees for about 30 minutes. Be guided by the oven and do not over-dry, because the layers are colored and it is difficult to judge readiness by them. Check with a toothpick.
    Bake at 180 degrees for about 30 minutes. Be guided by the oven and do not over-dry, because the layers are colored and it is difficult to judge readiness by them. Check with a toothpick.
  10. Cutting out the cakes so that there is a berry in the middle.
    Cutting out the cakes so that there is a berry in the middle.
  11. To prepare the Italian meringue. In a bowl with a thick bottom, add sugar, citric acid, and water. Put the syrup on the fire and bring to a boil, stirring. At the time of boiling, all sugar crystals should dissolve. When the syrup boils, reduce the heat and cook to 120 degrees (test for a solid ball). Make sure that the syrup does not boil too much and does not begin to acquire a caramel color. In parallel, beat the whites into a strong foam and, continuing to beat them, pour in the sugar syrup in a thin stream, brewing the whites. Proteins with the introduction of syrup will greatly increase in volume, meringue will become shiny, glossy. Beat the meringue until it cools.Decorate the brownie blanks with meringue. It will already be quite elegant.
    To prepare the Italian meringue. In a bowl with a thick bottom, add sugar, citric acid, and water. Put the syrup on the fire and bring to a boil, stirring. At the time of boiling, all sugar crystals should dissolve.
When the syrup boils, reduce the heat and cook to 120 degrees (test for a solid ball). Make sure that the syrup does not boil too much and does not begin to acquire a caramel color.
In parallel, beat the whites into a strong foam and, continuing to beat them, pour in the sugar syrup in a thin stream, brewing the whites.
Proteins with the introduction of syrup will greatly increase in volume, meringue will become shiny, glossy. Beat the meringue until it cools.Decorate the brownie blanks with meringue. It will already be quite elegant.
  12. You can also put a berry on the meringue, sprinkle with confectionery sprinkle, cocoa, grated chocolate.
    You can also put a berry on the meringue, sprinkle with confectionery sprinkle, cocoa, grated chocolate.
  13. Be creative! I used cocktail cherries.
    Be creative! I used cocktail cherries.
  14. If you use frozen berries, then they need to be thawed and dried on a napkin or paper towel. And I liked how the melting of blackberries on the meringue gave it an additional effect.
    If you use frozen berries, then they need to be thawed and dried on a napkin or paper towel. And I liked how the melting of blackberries on the meringue gave it an additional effect.

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