A small addition to the well-known recipe and the usual chocolate dessert turns into an elegant cake. Those who have tried real brownies know that these are not very fluffy and porous products. That's how it should be! But I don't like it so much! So I added a little baking powder. To make it more festive, I also decorated it with Italian meringue. According to 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 specified in the recipe). I took the form 20x26 cm . And lo! Brownie-based cake!
| Cook Time | 60 minutes |
| Servings |
Ingredients
Brownie:
- 225 gram Sugar
- 4 pieces Chicken eggs
- 225 gram Butter
- 90 gram flou
- 80 gram Cocoa powder
- 0,25 teaspoon Salt
- 1 teaspoon Baking powder
Cheesecake:
- 300 gram Cottage cheese fat cottage cheese or cream cheese
- 45 gram Sugar
- 1 piece Chicken egg
- 4 tablespoons Flour wheat / Flour
- 100 gram Blackberries + 12 PCs
Meringue:
- 100 gram Egg white about 3 pieces
- 200 gram Sugar
- 50 ml Water
- 0,25 teaspoon Lemon acid
Ingredients
Brownie:
Cheesecake:
Meringue:
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Instructions
- Beat the eggs with sugar into a fluffy foam.
- Melt the butter and cool. Pour a thin stream into the egg mass, stirring gently. Don't whip me!
- Mix flour, cocoa, baking powder and salt. Quickly everything. Connect both parts, mix gently.
- Cover the form with parchment. Lay out a layer of dough.
- Prepare the curd layer by whipping all the ingredients with a blender. A powerful blender in the processor makes cooking very fast. It is best to mix everything first at the first speed, and then switch to speed "2".
- Lightly defrost the blackberries (if using frozen berries) and add to the cottage cheese. In the pulse mode of the combine, grind it without trying to completely grind it. Leave 12 berries to add to the center of future cakes.
- Put the curd layer on the chocolate layer and smooth it out.
- Lay out the whole blackberries so that after baking they become the center of the cakes.
- Bake at 180 degrees for about 30 minutes. Focus on 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.
- Cut out the cakes so that there is a berry in the middle.
- Prepare 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. During boiling, all sugar crystals should dissolve. When the syrup boils, reduce the heat and cook to 120 degrees (the dough will make a solid ball). Make sure that the syrup does not boil too much and does not begin to acquire a caramel color. In parallel, whisk the whites into a strong foam and, continuing to whisk them, pour in a thin stream of sugar syrup, brewing the whites. Proteins with the introduction of syrup will significantly increase in volume, meringue will become shiny, glossy. Beat the meringue until it cools down.Decorate the brownie blanks with meringue. It will already be quite elegant.
- You can also put the berry on meringue, sprinkle with confectionery sprinkles, cocoa, grated chocolate.
- Be creative! I used cocktail cherries.
- 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 blackberries on the meringue gave it an additional effect.
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