Brownie cake cream cup-You Are Foodie

By Joanna
86

Brownie cake cream cup

Chocolate brownie, originated in the United States at the end of the 19th century, became popular in the United States and Canada in the first half of the 20th century, and later became a regular guest on the American family table. The texture of brownie cake is between cake and biscuit. It has both the sweetness of butterscotch and the softness of cake. Brownies can come in many styles. Brownies' raw materials usually include nuts, cream sugar, whipped cream, chocolate, etc.Brownies are a common lunch in the United States. They are usually eaten directly by hand with coffee and milk. Brownies can be made by covering the surface with ice cream, whipped cream, almond candy, powdered sugar, etc. Brownies are particularly common in restaurants, and as a result, a variety of desserts are displayed on the menu. For example, an American dessert, blondie ("e; blonde[e] brownie"e;, "e; brookie"e;) That is, it evolved from brownie. Blondie added brown sugar and no chocolate(this is the amount of three cake cups. If you want to make six, double all the materials)

Main Ingredients

Chocolate colored needle appropriate amount
whipping cream one hundred
egg 1
Dark chocolate 50g
butter 90 g

Auxiliary Ingredients

If you don't have this cake mold, you can also use other square moldsA successful Brownie will have a layer of dry skin on the surface, and the inside is wet and soft. It doesn't taste dry

Step 1 . Prepare all the materials. Butter the cake mold first to better demould. Melt the dark chocolate in insulated water and let it cool

Step 2 . Soften the butter at room temperature, stir it evenly with a scraper, and then add the cool dark chocolate liquid to stir it evenly

Step 3 . Add another egg and stir well

Step 4 . Add fine granulated sugar and stir well

Step 5 . Then add sifted low gluten flour, stir well, and then add cooked chopped walnuts, stir well

Step 6 . Pour the cake batter into the cake mold, and the surface will be smooth

Step 7 . Preheat the oven at 180 ℃ for 5 minutes in advance, put the mold into the oven at 180 ℃ for 25 minutes

Step 8 . After coming out of the oven, cool it and demould it. Because the mold was buttered in advance, it was easy to take off. The cake came out as soon as the mold was inverted

Step 9 . Add fine granulated sugar to the light cream and beat it until the small sharp hook is set up. Mount the flowers with large 8 teeth, squeeze out the spiral shape and put it in the cake cup. Decorate the surface with some chocolate colored needles, so that the perfect brownie cake cream cup appears

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