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Ingredients Jump to Instructions ↓

  1. 4 tablespoons plus 1 teaspoon unsalted butter

  2. 1/4 cup plus 1 teaspoon all-purpose flour

  3. 2 tablespoons unsweetened cocoa

  4. 1 teaspoon baking powder

  5. 1/2 teaspoon salt

  6. 3 ounces unsweetened chocolate, broken into 1/2 oun

  7. 2 ounces semisweet chocolate, broken into 1/2 ounce

  8. 3 eggs

  9. 1 cup granulated sugar

  10. 1 teaspoon vanilla

  11. 1/4 cup sour cream

  12. Butter and flour a square baking pan. Sift together dry ingredients. Melt butter in a double boiler; add chocolate and melt. Beat together eggs, sugar and vanilla. Stir in chocolate mixture until well combined. Add dry ingredients. Add sour cream.

  13. 325 degrees Fahrenheit for 40 minutes.

  14. Variations

  15. Macadamia chocolate chunk

  16. 4 ounces semisweet chocolate (cut into 1/4 inch chunks) to the batter. Add another four ounces semisweet chocolate to the top, along with

  17. 1 1/2 cups raw, unsalted macadamia nuts. Add

  18. Peanut-Raisin

  19. 1 1/2 cups raisins to the batter. Spread

  20. 1 1/2 cups unsalted peanuts on top. Add

  21. 10-15 minutes to the cooking time.

  22. Hazelnut Brownie Cake

  23. 1 recipe of the basic brownie into a 9-inch cake pan, and bake as directed above.

  24. 1 1/2 cups heavy cream

  25. 12 ounces semisweet chocolate

  26. 1 cup chopped, toasted hazelnuts

  27. 1 cup of ganache over

  28. 1 cup chopped hazelnuts. Cut cake in half and spread hazelnut-ganache mixture in between the layers. Pour plain ganache over cake as an icing. Pipe ganache which has been refrigerated for 10-15 minutes onto the cake in the form of stars as decoration.

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