September 18, 2011

Brownie with blackberry

A big thank you to all of you, who participated in my third cake election vote. It was you, who actual decided, which type of cake I should prepare for a picnic row yesterday :-) I really appreciate, that you took the time to and helped me with this important decision.
The result of this cake vote was:

Muffin with carrot: 5
Muffin with chocolate: 1
Brownie with berries: 11

So this time it was easy to transform your decision in a cake compared to last time, where is was a dead end on the votes and I had to take the decision making squash muffin.

So your return of investment (= voting without tasting), is that I am sharing the recipe with you :-)

The most tricky part about this cake is the baking part, getting the right texture. First I baked the cake for 25 minutes as stated in the cooking book. However, the cake was too soft - un-baked - below the baked surface. So I decided to bake it for another 10-15 minutes at 200'C after it had be resting in the kitchen for 45 minutes.

Brownie with blackberry: from "Klima Kogebogen by Susanne Engelstoft)

  • 200 g oil
  • 4 dl brown sugar
  • 200 dark chocolate
  • 4 eggs
  • 120 g cake flour
  • 1 teaspoon baking powder
  • 200 g fresh blackberry
  1. Heat the oven to 200'C (conventional oven)
  2. Melt the chocolate in microwave oven.
  3. Stir oil and brown sugar into the melted chocolate. It is very liquid.
  4. Whip the eggs, one by one, into this mix using a electric whipper.
  5. Stir flour and baking powder into the cake mix.
  6. Gentle stir the blackberries into the cake dough.
  7. Add the cake dough into a round form of 27 cm.
  8. Bake the cake at 200'C for 35-45 minutes, until you have the desired texture. The cake should be baked, but stilling having softness.

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