Chocolate brownie cake

Chocolate brownie cake

Introduction:

Production steps:

Step 1: prepare raw materials

Step 2: melt the chocolate in hot water.

Step 3: soften the salt free cream naturally, add white granulated sugar and stir until the volume is slightly expanded

Step 4: add the egg liquid in three times and beat it evenly. Be sure to beat it well every time and then add the next time. Otherwise, it is easy to cause the phenomenon of oil-water separation.

Step 5: complete the good appearance, the mixture of cream and eggs about 2 times larger.

Step 6: pour the slightly cooled chocolate into the cream mixture. Stir to make it mixed evenly

Step 7: sift in the flour, cocoa powder, baking powder and baking soda.

Step 8: gently turn the rubber scraper from the bottom up to mix evenly. (do not stir for too long, so as to avoid reinforcement and affect the expansion).

Step 9: pour the batter into the baking mold.

Step 10: scrape the surface flat and place the walnuts on it

Step 11: bake in the middle of oven, 175 degrees, heat up and down, about 30 minutes.

Step 12: eat

Materials required:

Butter: 150g

Chocolate: 150g

Low powder: 150g

Fine granulated sugar: 100g

Eggs: 3

Walnut 2: 50g

Baking soda: 1 / 4

Baking powder: 1 / 2T

Cocoa powder: 20g

Note: 1. Use a shallow baking mold to bake for about 30 minutes. You should decide the baking time according to your own baking mold. 2. When mixing batter, we must avoid excessive mixing, otherwise it will affect the expansion of the finished product. 3. Add the egg liquid three times, each time to add the egg liquid and butter must be completely integrated before adding the next time, otherwise water and oil will be separated. 4. I used raw walnuts, baked in advance for a few minutes, taste better. 5. Melt the chocolate solution, be sure to cool slightly before pouring, to avoid butter liquefaction due to heat.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet