Przepis na brownie powstał na podstawie przepisu na best ever brownies, który publikowałam wcześniej na blogu.
Tort jest okrutnie czekoladowy.
Ale w końcu to tort. Urodzinowy. Na stół, gdzie ma zasiąść wiele osób. I każdy będzie delektować się tym ciastem w raczej umiarkowany sposób. Bo chyba inaczej nie można...:)
I dare to think that almost everyone knows how to make brownies.
At least every time I skip through a foodie blog I come across stuff like: ''When I started this blog, I could only make brownies...''
The thing with me is that I only recently tried baking proper brownies. I gave it a go about four weeks ago.
Folks, I have to tell you is they are extremely addictive. Note that I am chocolate addict. Do not deny. But brownies. Well, these taste like heaven. And so they smell. And look.
So this brownie cake is delicious. Mind you these brownies are not raspberries brownies but classic stuff sandwiched with double cream and on top of everything there they go: freshest raspberries ever. I love them there. They create sort of contrast with the whole taste of the cake. And trust me, this tastes soo good.
The first time I was making brownies I was thrilled and kind of reasurred by hundreds of good commments on the recipe from BBC Good Food.
Still every single time I make some new stuff, I feel like it is so much better to take things slowly.
So I didn't expect anything at all. I was just waiting. But waiting was all for me. As literally I sat down by the oven and stared at my rising brownies. This is just how I am.
But anyway, the birthday cake was truly a birthday cake. Tasted delicious. But damn rich and fattening. Yeah, it felt like after one slice everyone had enough. However, I do think that was worth every effort.
Recipe for Birthday Brownie Cake with Raspberries
based on BBC Good Food Best-ever brownies recipe
160 g dark chocolate (best 70 % cacao solids)
160 g unsalted butter (cubed)
2 medium-sized free-range eggs
80 g chocolate ( can be dark again or just regular)
30 g good cacao
70 g all-purpose flour
210 g granulated sugar
400 ml double cream
2 tbs icing sugar
300 g fresh raspberries
You will also need three tins 24cm in diameter each, baking paper, some oil.
1. If you have not done it already, you need to cut the chocolate into very small cubes. Put is altogether with soft butter into a medium bowl over a barely simmering water. Stir it until they both dissolve completely. Make sure the bottom of the bowl does not touch the water. Let the mixture cool after it dissolvs.
2. Put the oven on 180 Celsius degree (350 Fahrenheit, Gas Mark 4)
Line the bottom of your tin with greaseproof or baking paper and let it stick outside the base. The sides of the tin should be just a little bit oily so the brownies dont stick too much.
3. Next step is you break the eggs, put them in a separate bowl and tip in sugar. Whisk this with your mixer at the highest speed until the mixture gets pale, double in volume. This normally takes about 6-8 minutes and really depends on the type and power of your mixer. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
This part is extremely important so you have to be patient.
4. Next thing is I chop the rest of the chocolate with a sharp knife. So mind your fingers. Put is aside.
5. Now You need to pour the cooled butter-chocolate mixture over the beaten eggs. Best is to do it slowly and gently with a spatula. And try to go under and over in the figure of eight. You do not want to knock out the air.
5. Sieve the cacao, flour under the bowl with the chocolatey-eggy mixture. And combine the ingredients in the same way as you did in 5.
6. At the end you tip the rest of the chocolate into the mixture and combine it as slowly and gently as possible.
Pour it into the tin and bake for around 30 minutes. You can insert a skewer and if it comes out clean, the cake is done. You take it out and let it cool on a wire rack.
You make the brownies three times and let them cool.
Then you whisk the double cream. Make sure it is cold cause that way it makes it easier. And then tip in the icing sugar. Do not overwhisk it cause you may end up with butter!
7. Put one layer of the brownies on a serving plate or cake stand and spread half of the double cream on the top. Sandwich two layers. The rest of the cream goes on the top of the second layer of the brownie. Put the third layer on top of that. Just before you serve the cake, decorate it with fresh raspberries.