Prep Time | 20 minutes |
Cook Time | 60 minutes |
Servings |
Ingredients
For brownie:
- 180 gram Butter
- 250 gram Cane sugar
- 3 pieces Chicken eggs
- 160 gram Flour wheat / Flour
- 6 tablespoons Cocoa powder
- 1,5 teaspoon Vanilla sugar
- 0,5 teaspoon Salt
For souffle:
- 6 pieces Egg white
- 25 gram Gelatin
- 75 milliliters Water
- 100 gram Cane sugar
- 120 gram Butter
- 150 gram Condensed milk
- 0,5 teaspoon Lemon acid
- 3 pieces Cookies oatmeal-optional
For the chocolate glaze:
- 4 tablespoons Cocoa powder
- 4 tablespoons Cane sugar
- 4 tablespoons Milk (3.2%)
- 150 gram Butter
- 50 gram Almonds fried, crushed
- 10 gram Coconut shavings for decoration
Ingredients
For brownie:
For souffle:
For the chocolate glaze:
|
Instructions
- Preheat the oven to 180 * C. Take a baking dish with a diameter of 20 cm, cover the bottom with baking paper (cut out the circle), grease with oil and a little Board. Spread the dough, level with a spatula and put to bake in a preheated oven for 20-30 minutes. Brownie readiness check wooden skewer. The finished brownies are cooled, remove from the mold.
- Swollen gelatin with sugar heat on low heat to a liquid state, but do not boil, and allow it to cool slightly. Gelatin and sugar must be completely dissolved. For this purpose it is necessary to mix more often. In whipped proteins, stirring constantly, pour in a thin stream of hot gelatin mixture. Continue whisking for another 5-10 minutes, until the mixture has cooled to room temperature.
Leave a Reply