Brownie: dream sweet tooth

We decided to offer you a recipe for a wonderful dessert. These wonderful cakes with a deep chocolate-coffee taste will please any sokomanu, because they are composed of no less than 500 grams of chocolate. A little bit of trouble with cooking these brownie, of course, necessary. But if you really love chocolate cakes - the effort is worth it.


Ingredients




For cake:




220 g butter


- 250 g chocolate (50% cocoa)


- 1 tsp. finely ground organic coffee


- 4 eggs


- 200 g brown sugar


200 g plain white sugar


- 1 tablespoon of vanilla sugar


- 1/2 tsp. salt


- 160 g flour (sift)





For ganache:


- 250 g chocolate


- 250 ml heavy cream (33%)


- 50 g butter


- 50 g sugar


- 2 tsp. ground coffee


- pinch of salt


- vanilla to taste





Method of preparation:


Prepare cakes. Butter cut into cubes, chocolate broken into pieces. Put all in a bowl. Put in a water bath, melt, add the coffee and mix until smooth.




In another bowl, beat eggs with three kinds of sugar and salt. Add chocolate mixture and stir. Add the sifted flour and mix until smooth again.




Two forms of the same size (about 20*26) oil lubricated and dimmed the parchment. Divide the dough in half, pour into molds and put in a preheated 180 degree oven. Bake until the surface is formed of light crystalline crust, the middle of the cake should be soft, about 12-15 minutes.




Removing the form from the oven, put on the grill and allow to cool to room temperature. Remove the cakes from the molds and remove the parchment.




Prepare the ganache. Chocolate broken into pieces. Cream pour it into a bucket, there also add sugar, butter, vanilla and coffee. Bring almost to the boil and remove from heat. Strain cream mixture into the chocolate mix to the melted chocolate, and weight took a homogeneous consistency.




Allow the ganache to stand for about an hour for thickening.




One cake is placed on a work surface and brush it 2/3 of the ganache. Put the second cake, grease remaining ganache and top level.




Stored in the refrigerator in a tightly closed container. Survives up to a week.




More baking recipes

women's web magazine