February 14, 2019

Valentine Brownie

Today it is Valentine's Day, so here I have been baking some heart shaped brownies with addition of cherry sauce (leftover from Christmas). I added ½ a portion of cherry sauce into the brownie dough, and the other half can even be served as "topping" for the brownie.

It is not only the cherry sauce, which is a Christmas leftover. When I was tempering dark chocolate and yet some more dark chocolate, while I was making Christmas candy back in December, I collected the remaining tempered chocolate in a mixing bowl. Instead of throwing out the chocolate you can just as well use it in a chocolate cake.

You can bake this cake in a bigger baking tray or as I have done in smaller silicone forms. You only have to adjust the baking time according to the size of the applied baking form.

As starting recipe for this brownie I used this recipe on brownie with chili and nuts removing the nuts and chili and adding in cherry sauce instead of combined with a smaller adjustment of the amount of added sugar.

Valentine Brownie: - 1 bigger cake or several smaller cakes
  • 250 g butter
  • 165 g dark chocolate
  • 4 eggs
  • 200 g sugar
  • 150 g (cake) wheat flour
  • 3 tablespoon cocoa powder
  • 250 g cherry sauce
  1. Heat up the oven to 180'C.
  2. Melt the butter and dark chocolate together in a medium size cooking pot over medium heat.
  3. Whip the eggs and sugar together to a foamy mass.
  4. Add in the wheat flour and cocoa powder, and whip until the mass is homogeneous.
  5. Gently stir the melted butter-chocolate mass into the cake dough.
  6. Fill the cake dough into various silicone forms.
  7. Bake the cake at 180'c for 20-25 minutes in the middle of the oven.
  8. Cool down the cake, before it is served.

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