My apology out to all you June babies! I know I'm seriously late this month but I have been really busy~____~ Also, we got some unbelievably warm weather for the last couple days here in the Bay Area, so it is hard for me to stay in and write anything! Forgive me~~~~~~~~~~~~
For this month's birthday sweet, I thought about making something light to celebrate the arrival of summer but since I already made custard w/ mixed fruits and a spring opera cake previously; I decided to go with my favorite – chocolate! I’m sure nobody would mind :)
I must warn all of you who get weak at the sight of chocolate that this ultimate luxurious ohmigosh brownie cakes is the stuff we chocoholic would die for, seriously. I found the recipe in this gorgeous Japanese dessert book by Chieko Naitoh – a book filled with beautiful creations with lots of interesting ingredient combinations. I’ve been tempted to make the brownie since I laid eyes on the beautiful pictures in this book, simply irresistible! Sinfully rich, intense and surprisingly not overly sweetened knowing the amount of sugar I added. You will have a hard time putting down the fork after the first bite. Notice I said to eat with a fork? It is because the brownie is super moist that it is hard to pick it up with your fingers. However, if licking chocolate off your fingers is something that you enjoy doing then be my guest^^
The brownie was baked twice and please be advice that the baking time may vary due to temperature variances with different ovens. If it look runny to you then bake for an extra 10 minutes. However, please note that it should look “wet” due to the added chocolate sauce.
Although this is for the die hard chocoholic but I’m confident that even those who do not have a serious sweet tooth will enjoy it too! Oh, one more thing, people who attempt to slim down for the bikini season should stay away =)
90g granulated sugar
25g cocoa powder (Dutch-process)
1 ½ tsp instant coffee powder
120g unsalted butter (@ room temp.)
80g sour cream
2 whole eggs
120g all-purpose flour
1 ½ tsp baking soda
30g granulated sugar
45g cocoa powder (Dutch-process)
1tbsp instant coffee powder
100g unsalted butter (@ room temp.)
200g powdered sugar
2 drops vanilla extract
- Bring butter back to room temperature.
- Sift together flour and baking soda, twice.
- Butter and line a 9x9-inch or 21cm square pan; set aside.
- Chop the macadamia nuts into fourth then spread out on parchment paper lined baking sheets and bake at 360°F/180°C for 8-10 minutes.
I thought you should know:
- Use the best quality cocoa powder you can find. It makes a world of difference.
- You can replace macadamia nuts with hazelnuts or walnuts.
- These brownies can be stored up to 2 weeks in the fridge and still taste divine. Just bring it back to room temperature before serving.
Preheat oven to at 420°F/210°C. Sift together sugar, cocoa powder, instant coffee, and salt in a saucepan. Add water, cook over medium heat until all ingredients dissolved then remove from heat just below a boil. Pour into a heatproof mixing bowl. Add in the sliced butter, stir till completely melted. Sift in the powdered sugar, adding small amount at a time, stir until melted and combined. Add in the vanilla extract then stir the combine; set aside.
Sift together sugar, cocoa powder, instant coffee, and salt in a medium saucepan. Add water, cook over medium heat until all ingredients dissolved then remove from heat just below a boil. Add in the sliced butter, stir till completely melted then add in the milk and stir until combined; set aside.
In another bowl, whisk the sour cream until smooth then add it to the cocoa cream, stir until combined. Add the eggs (beat them before adding), sift in the flour & baking soda mix, stir until completely combined. Pour the batter into the buttered and lined pan, spread out the batter evenly. Bake for 5 minutes at 420°F/210°C then 10-15 minutes at 360°F/180°C. Insert a cake tester or a wooden skewer into the center of the cake and if it comes out clean then the brownie is down. Remove from oven and place on cooling rack to cool completely before proceeding.
Using a spoon, scoop out the top portion of the cake (2/3 of the cake) and place into a bowl. Using your fingers, break the cake into small crumbs. Evenly distribute the crumbs back into the pan, smooth it out (do not pack). Sprinkle 2/3 of the pre-baked macadamia nuts on top, pour in the chocolate sauce - make sure that the sauce covers ever inch of the cake. Add in the remaining macadamia nuts, bake at 340°F/170°C for 20-25 minutes. Remove from oven and let cool completely on cooling rack before serving.
Cut the brownie cake into strips, squares or whatever shape you fancy and serve with a big glass of milk or ice cream. I served it with coconut ice cream and it was a perfect match. Absolute deliciousness!
讓六月生日的你們久等了﹗除了生日sweets加送擁抱一個 (不准拒抱哦)! 每月的生日sweets確實讓我很頭痛﹗這個月的當然也不例外囉﹗眼看夏天到了﹐本來想做一些比較有夏天氣息的甜點的﹐可想說前些時候已經做過超有"鮮"氣的卡士達醬與干燒油桃及黑莓及法式劇院蛋糕 所以不能自己的又做了巧克力甜點了;p 我想應該沒有人會反對的是不是^0^
25g 可可粉(Dutch process)
1 ½ 茶匙 即溶咖啡
½ 茶匙 鹽
60 ml 牛奶
1 ½ 茶匙蘇打粉
45g 可可粉(Dutch process)