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 Cake-Souffle "Brownies" Recipe
Tender delicious brownie-based pie. Souffle is airy, delicate. If someone does not like brownies, you can replace the base with a biscuit or a cookie crumb.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Cook Time 80 minutes
Servings
Ingredients
For brownies:
For souffle:
For glaze:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Cook Time 80 minutes
Servings
Ingredients
For brownies:
For souffle:
For glaze:
Instructions
  1. Mix flour with baking powder. Beat sugar and eggs into a foam. Melt the chocolate and butter, mix. Mix everything together, let the dough stand for 10 minutes.
    Mix flour with baking powder. Beat sugar and eggs into a foam. Melt the chocolate and butter, mix. Mix everything together, let the dough stand for 10 minutes.
  2. Pour the mixture into a mold, bake in a preheated 170 degree oven for 15-20 minutes... to a dry chip. Non-parliamentary. The baking time will depend on the size of the mold, I have a ring with a diameter of 22 cm. The cake is designed for a shape with a diameter of 24 cm.
    Pour the mixture into a mold, bake in a preheated 170 degree oven for 15-20 minutes... to a dry chip. Non-parliamentary. The baking time will depend on the size of the mold, I have a ring with a diameter of 22 cm. The cake is designed for a shape with a diameter of 24 cm.
  3. Put the brownies on a plate (a cake substrate, a cupcake mold), lay out a ring, lay the ring from the inside with an acetate tape.
    Put the brownies on a plate (a cake substrate, a cupcake mold), lay out a ring, lay the ring from the inside with an acetate tape.
  4. Whisk the cream into a fluffy mass, let it stand. Soak the gelatin in cold water. Boil sugar and water to 118 degrees while the syrup is cooking, beat the yolks, pour the hot syrup in a thin stream into the yolks, continuing to mix the mass, it should turn out to be airy. It took me about 20 minutes to whisk, boil the syrup and cool. Squeeze out the gelatin and add it to the hot yolks with syrup, add vanilla essence, beat the mass until it cools down. I took 5 yolks, sometimes 6 pieces, the amount will depend on the size of the eggs.
    Whisk the cream into a fluffy mass, let it stand. Soak the gelatin in cold water. Boil sugar and water to 118 degrees while the syrup is cooking, beat the yolks, pour the hot syrup in a thin stream into the yolks, continuing to mix the mass, it should turn out to be airy. It took me about 20 minutes to whisk, boil the syrup and cool. Squeeze out the gelatin and add it to the hot yolks with syrup, add vanilla essence, beat the mass until it cools down. I took 5 yolks, sometimes 6 pieces, the amount will depend on the size of the eggs.
  5. Mix the syrup with whipped cream and pour into a brownie mold. Put it in the refrigerator.
    Mix the syrup with whipped cream and pour into a brownie mold. Put it in the refrigerator.
  6. Heat the cream, melt the chocolate, mix and pour over the cake.
    Heat the cream, melt the chocolate, mix and pour over the cake.
  7. Let the cake stand for at least 8 hours in the refrigerator.
    Let the cake stand for at least 8 hours in the refrigerator.
  8. Enjoy your tea!!!
    Enjoy your tea!!!
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