Chocolate Brownie is an American classic but for me, it is more than this… This is my favourite cake because it is smooth. I love it warm with vanilla ice cream or cold for my lunch box!
- 200g dark chocolate (and only dark, please!)
- 130g sugar
- 150g butter
- 10g vanilla sugar
- 50g flour
- 3 eggs
- 50g pecan nuts
- 1 teapoon of baking soda
Pre-heat the oven to 180C.
Set a bowl over, but not touching, a pan of simmering water, and add 200g of the chocolate, broken into pieces. Allow to melt, stirring occasionally, and then remove from the heat immediately.
In a pan, melt the butter.
In a bowl, mix together the eggs, sugar, vanillar sugar. Then add the flour, the baking soda and the melted butter.
Add the pecan nuts and after the melted chocolate. Stir a little bit and pour the mixture in a tin.
Bake for 15 minutes at 180°C and 10 minutes at 160°C.
This is the first cupcake I have ever made, of course not the first one I have ever eaten. Last month, I bought a book about cupcakes thinking that after my holidays in Bulgaria I should try to bake some of them. The original recipe is withdrawn from “Sensational cupcakes” by Alisa Morov.
Below is the recipe (I made some small modifications to the original one)
For 12 cupcakes
- 35g cocoa powder
- 115ml boiling water
- 2 eggs
- 1 teaspoon vanilla extract
- 70g chopped mixed nuts (in the book they use peanuts)
- 140g plain flour
- 150g caster sugar
- 1 tablespoon baking powder
- 90g unsalted butter
Peanut butter buttercream
- 125g crunchy peanut butter at room temperature
- 80g unsalted butter (in the book it is salted butter)
- 110g icing sugar
Preheat the oven to 160°C;
Mix the cocoa powder and boiling water together in small bowl, until the cocoa powder has dissolved completely.
Mix the eggs, a quarter of the cocoa mixture and the vanilla extract together.
In a large mixing bowl, combine the chopped mixed nuts, the flour, the baking powder and the sugar. Whisk slowly and add the butter and the remaining cocoa mixture. Beat slowly until all the dry ingredients are moist. Then add the egg mixture in two batches, beating for 30 seconds after each addition.
Line the cupcakes moulds with paper cases and fill to halway. Bake for 20 – 25 minutes. The cupcakes will rise while baking and fall back a bit while cooling.
For the peanut butter butercream, mix the peanut butter and butter together slowly until well combined. Gradually add the sugar and mix well.
Decorate the cakes using a piping bag without a nozzle.
I really found this recipe easy and it is so yummy so I will probably try some other ones from this book.