Bienvenue! It is nice of you to drop by.

Saturday, June 14, 2008

June Birthday: Luxurious Chocolate Brownies with Macadamia Nuts ~ 豪華巧克力布朗尼蛋糕

Luxurious Chocolate Brownies with Macadamia Nuts ~ 豪華巧克力布朗尼蛋糕

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 =)

Cocoa Batter
90g granulated sugar
25g cocoa powder (Dutch-process)
1 ½ tsp instant coffee powder
2g salt
60ml water
120g unsalted butter (@ room temp.)
60ml milk
80g sour cream
2 whole eggs
120g all-purpose flour
1 ½ tsp baking soda

Sauce
30g granulated sugar
45g cocoa powder (Dutch-process)
1tbsp instant coffee powder
3g salt
100ml water
100g unsalted butter (@ room temp.)
200g powdered sugar
2 drops vanilla extract

Prep:
- 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.


Chocolate Sauce:
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.

Brownie:
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.

To serve:
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!

Luxurious Chocolate Brownies with Macadamia Nuts ~ 豪華巧克力布朗尼蛋糕

豪華巧克力布朗尼蛋糕

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^

對於那些愛吃巧克力的人(我)﹐這個布朗尼蛋糕可是我們這些Chocoholic一直尋找的那個超級無敵特濃濕潤布朗尼﹗我看過無數的布朗尼食譜﹐可是只有這本由內藤千惠子著作的京都精緻西點裡的讓我心動。書裡的每一個甜點都是驚人的美﹗每掀一頁心跳就加速不少﹗再說材料組合很特別賣相賞心悅目又別出心裁﹐讓我磨拳擦掌躍躍欲試﹗還有那個照片拍的非常吸引人﹐我看的眼珠子都跳出來了(外帶口水流了滿地的說*Q*)~

這個布朗尼蛋糕究竟有什麼過人之處呢? 它比起其他的布朗尼的做法來的複雜一點但相對的美味度也略勝一籌。烤好冷卻後將表面搗碎﹐淋上醬汁﹐然後再烘烤一次﹐使蛋糕整體變的濃郁。味道香濃又充滿了濕潤的口感﹐還有甜度出奇的恰恰好。那個夏威夷果仁的香氣也勾勒出布朗尼的美味﹐令它更可口。

我敢說不僅chocoholic會愛死它﹐不嚐甜食的人也會﹗不過我要告誡那些正在瘦身的人﹐先將食譜存起來吧﹗這個碰不得~

可可亞麵糊
90g 細砂糖
25g 可可粉(Dutch process)
1 ½ 茶匙 即溶咖啡
½ 茶匙 鹽
60ml 水
120g 無鹽奶油
60 ml 牛奶
80g 酸味奶油
2個 全蛋
120g 低筋麵粉
1 ½ 茶匙蘇打粉
100g 夏威夷果仁

可可亞淋醬
30g 細砂糖
45g 可可粉(Dutch process)
1茶匙 即溶咖啡
2/3茶匙 鹽
100ml 水
100g 無鹽奶油
200 糖粉
2滴 香草油

事前準備:
- 將無鹽奶油切片﹐還原成室溫。
- 將麵粉及蘇打粉混合後過篩兩次﹐備用。
- 將一個9x9或21cm方形模具抹上厚厚的奶油,再鋪上烘烤紙後﹐備用。
- 將一烤架移到烤箱中間,烤箱預熱至360°F/180°C。
- 將夏威夷果仁切成四片﹐攤開放在鋪了烘烤紙的烤盤上﹐然後用360°F/180°C烘烤8分鐘﹐備用。

要注意什麼呢?
- 可可粉的品質主宰著這個布朗尼的美味度。務必用你財力範圍可以負擔的好的品質的可可粉喲﹗
- 如果你不喜歡夏威夷果﹐榛果﹑核桃也是不賴的選擇。
- 這個布朗尼蛋糕可以冷藏保存長達2個星期﹐美味不變。吃前回室溫就可。

可可亞淋醬:
將細砂糖﹑可可粉﹑即溶咖啡﹑鹽放進小鍋裡充份混合後加水開中火煮至溶解。沸騰前將小鍋移開﹐熄火﹐倒進耐熱大碗裡。加入切成片的無鹽奶油﹐攪拌至完全溶解後加進篩過的糖粉﹐一點一點的加進去﹐不停的輕輕攪拌至完全溶解。最後加進香草油﹐備用。

可可亞麵糊:
將細砂糖﹑可可粉﹑即溶咖啡﹑鹽放進小鍋裡充份混合後加水開中火煮至溶解。沸騰前將小鍋移開﹐熄火﹐倒進耐熱大碗裡。加入切成片的無鹽奶油﹐攪拌至完全溶解後加進牛奶﹐再攪拌至混合成可可亞漿。

將酸味奶油在另一碗裡打至滑潤有光澤後﹐加進可可亞漿中﹐攪拌至混合。然後將已打散的全蛋加進﹐混合。跟著將混合篩過的麵粉及蘇打粉加進去。攪拌混合均勻後倒進模具中﹐放進預熱過的烤箱裡﹐用420°F/210°C烤5分鐘﹐再用360°F/180°C烤10- 15分鐘。取出﹐放在模具中直接至完全冷卻。

用湯匙將烤過冷卻後的蛋糕從表面刮掉2/3﹐放的碗裡。用手捏碎後﹐放回原來的模具中﹐輕輕的將表面撫平﹐千萬不要用力壓。將烤過的2/3份量的夏威夷果仁均勻的撒在蛋糕上﹐再均勻的將淋醬倒在蛋糕上﹐最後將剩餘的夏威夷果仁加進去。用340°F/170°C烤20 -25分鐘﹐取出﹐放在模具中直接至完全冷卻。

28 comments:

  1. 甜心Vi`♥
    不是6月的壽星也可以抱一個嘛\^_^/
    寧終於搶到了第1個留言了XD
    都是這個超級極度非常豪華的巧克力布朗尼蛋糕的指引在吸引我的*v*
    寧的口水快流光了耶♥3♥
    還要加上超棒的冰淇淋.嘩嘩嘩.雙眼發光了@v@
    決定了.超級無敵特濃濕潤布朗尼成為寧考試後必定不可以錯過的甜點頭5位;]
    可不可以每個月都是我的生日月呢Vi你每次的sweet都美味得要命>v<

    對了.寧也在這邊跟愛你打個招呼吧~hihi:)

    ReplyDelete
  2. Wow, does this look good! Decadent, creamy, rich...I love it!

    ReplyDelete
  3. I am June baby!!! Love you so much darling XD I totally want a "REAL" piece of this!!!!
    Mail me some XD

    ReplyDelete
  4. Hi,
    Saikat from BlogsJam here.
    Wanted to email you, but could not locate your email address on the
    blog. we have 3 cool widgets ( a slideshow widget, a tag cloud widget and a content widget
    ) which can help enhance site interaction and reader's experience. pl contact me at saibose@gmail.com so that i can send you the widgets for your blog.

    thx-Saikat

    PS: If you have multiple blogs, the widgets can help you in a traffic exchange as well.

    ReplyDelete
  5. 我想問,唔加淋面得唔得呀??

    ReplyDelete
  6. Thanks for sharing the recipe! The brownie looks yummy! I wish I could read Japanese too!

    ReplyDelete
  7. 嘩~brownies好正呀!
    我都係6月生日,食1份可以嗎?!

    ReplyDelete
  8. 寧baby~

    抱抱~~~~
    寧寧果然言出必行比你搶返個#1!比個5我~~
    Say what?!妳仲考緊試呀?!考成點呀?希望你科科A+!努力努力﹗

    呢個超級無敵特濃濕潤布朗尼真係食過既人都樹起個手指公﹗﹗﹗無敵丫♥3♥~~~~~

    ReplyDelete
  9. My sweet & Saucy~
    This is one tasty treat! Super rich!

    Hi mags~
    Among all the books published out there in the market, Japanese cook/dessert books are my favorite! Beside step by step pictures, the styling and pictures are just gorgeous! I bet people who understand little Japanese will do well by just following the picture instruction! There is this book by Hidemi Sugino (Japan’s answer to PH) called The Dessert Book that is published in both Eng/Jpn that I would recommend to everyone who love sweets!

    ReplyDelete
  10. yujai~~(不停揮手中。。。。)

    Happy birthday to you...happy birthday to you...happppppyyyy birthdayyyyyyyyy to yujai......HAPPY BIRTHDAY to Yooouuuuu♥3♥

    I would love to have this FedEx to you but my family a.k.a scavengers finished the brownies years ago!!!

    ReplyDelete
  11. Hi 雪兒^^
    Well, 唔加淋面個布朗尼就無0左特色啦>。<

    不過因為個蛋糕體加0左sour cream既原故﹐都會比其他布朗尼來得濕潤囉﹗

    Hello Kammy~
    Of course! 壽星開到聲食兩份都得呀﹗祝妳生日快樂﹗

    ReplyDelete
  12. 哇!!

    太漂亮了!!好羨慕真的有吃到這個蛋糕的人啊....光是讓我看圖片實在有點不夠過癮呢....

    Babe

    ReplyDelete
  13. 哈囉~~
    我也來妳家畫丫囉! :D

    我也喜歡做desserts :D
    妳家是我每天都要來的地方耶 >///<
    我好愛妳的作品...充滿了時尚和幸福感!! <3

    看到上面妳回的留言
    日本的甜點書真的很賞心悅目
    有時候買來光是看看圖片就滿足了 :P

    妳的collection裡面我也有幾本唷!
    可是google不到The Dessert Book耶?!

    ReplyDelete
  14. 正想找一個既易整又好味的食譜用來作給同事們的"散水餅".你這個正好!

    想請問為什麼要"用湯匙將烤過冷卻後的蛋糕從表面刮掉2/3﹐放的碗裡。用手捏碎後﹐放回原來的模具中"? <-- 這個step 的作用是什麼呢?

    而"刮掉2/3" 是否指蛋糕面的2/3面積, 而非深度? 2/3指是平均粗略地刮吧?

    有沒有蛋糕的全照可供參考?

    如放在雪櫃(下隔)是否可以保存四天而不會影響質素?

    不好意思,那麼多問題...+.+

    ReplyDelete
  15. 終於有蛋糕啦!!!
    我還想說venus偏心, 雙子怎麼沒蛋糕! XP

    hmnmmmmmmmm~~~~~~~
    This is absolutely delicious!! Yummy~

    ReplyDelete
  16. Hi Babe^^

    Thank you~ 不要光羨慕啦妳也做來吃﹗有空多來坐哦♥

    ReplyDelete
  17. Hi Wendy^^

    有充滿了時尚和幸福感嗎?﹗謝謝你哦~
    要說我喜歡做desserts不如說我更愛弄那個presentation ~0~

    杉野英実(Hidemi Sugino)的The Dessert Book在這裡:

    http://www.amazon.co.jp/gp/switch-language/
    product/4388059382/ref=dp_change_lang/
    250-6220179-8724206?ie=UTF8&language=en%5FJP?!
    Kinokuniya書店也有這本書哦

    ReplyDelete
  18. Hi奧利芙~

    "散水餅"?!哈哈....

    1. 用湯匙將烤過冷卻後的蛋糕從表面刮掉﹑捏碎﹑再放回原來的模具係要令D淋醬可以充份滲透入d蛋糕度。甘d蛋糕先會有濕潤既口感啦~

    2. 我既意思係平均粗略地刮掉蛋糕深度的2/3面積。即係刮剩過底~

    3. 我沒有拍蛋糕的全照不過我之前整過冰沙﹐又係要刮掉表面我有post到。一樣既做法~ http://lateliervi.blogspot.com/2007/09/
    mousse-au-caf-et-granit-au-caf.html

    4. 蛋糕包好後可以放0係雪櫃下格2個星期都唔會影響質素及美味度0架﹗食用前一定要回室溫先bor =)

    ReplyDelete
  19. Verano~

    怎麼會偏心呢@v@
    Happy birthday to you, my dear!

    Happy birthday to you...happy birthday to you...happy birthdayyyyyyyyy to Ver~~~aaaa~~~no......HAPPY BIRTHDAY to yooouuuuuuuu~~~~(我雖然不是楊宗緯但妳有聽到我的誠意嗎?!)

    ReplyDelete
  20. Honestly,
    when I saw the title "Chocolate Brownie" I was thinking, not again, not another brownies! But then it change my mind when I saw the last photo, absolutely luxurious!

    ReplyDelete
  21. "散水餅"即係last day時請同事食嘅餅,通常一般人會派西餅,但我一向整餅,好想臨走前整多一次比佢地食.不過,我last day之前果晚好夜先由大陸回港,要搵d又快又好味嘅食譜!

    多謝你嘅回答,我明晒喇!

    又想問,如果冇sour cream, 可以用淡cream替代嗎?
    仲有,如果唔夠古力粉,可以用溶左朱古替代嗎?...我冇時間買材料呀...

    thank u so much!

    ReplyDelete
  22. Hi奧利芙~

    原來係farewell﹗呵呵呵。。。

    淡cream同sour cream唔同屬性(稀vs."杰")所以唔可以﹗如果冇sour cream, 可以用plain yogurt(原味優格)替代。

    Yes! 古力粉可以用溶左朱古力替代。

    麵糊既sour cream 用1 1/2湯匙融化的牛油+ 1/2杯原味優格。

    麵糊既可可粉﹑無鹽奶油改為1安士苦甜朱古力加100g無鹽奶油。

    而淋醬既可可粉﹑無鹽奶油改為1.8安士苦甜朱古力加70g無鹽奶油。

    ReplyDelete
  23. Hi Elra~

    Thank you for your kind note^^

    You are such a talented baker! I am very tempted to bake that popover & pithivier~

    ReplyDelete
  24. Hi Venus,

    You're "プロ"!!

    To tell the truth, I personally don't prefer desserts/sweets (bad experience), but I really love your blog (just a lot of time I'm too embarrassed to leave a comment...:p)! Your pictures and your 可愛い words make me feel this way "每一個甜點都是驚人的美﹗每掀一頁心跳就加速不少﹗再說材料組合很特別賣相賞心悅目又別出心裁﹐讓我磨拳擦掌躍躍欲試﹗還有那個照片拍的非常吸引人﹐我看的眼珠子都跳出來了" as well.

    I still have some Valrhona Cocoa Powder in my cabinet. Maybe it's the time for me to give it a try....(笑)

    ReplyDelete
  25. Hello Martini^^

    Thank you for your kind and encouraging words^^

    私はプロではない! あたしわまた下手です。頑張ります~~~~~~~~~ 可愛い words? Hahaha…..you meant my broken Chinese?! Sometime I feel like I am writing backward due to how my brain translates English to Chinese >.<

    (Shock) I love to hear from people so don't ever be too shy or embarrass to leave me a few words!

    ReplyDelete
  26. Those look sooo gooey good!

    ReplyDelete
  27. Hi Leslie~

    They were gooey, messy and sooooo good!

    ReplyDelete
  28. Halo!我試左你個食譜. 味道好好, 但係賣相唔OK. 個BROWNIE做完出泥好鬆散, 同埋個可可亞淋醬好似唔夠淋咁. WHY? :)

    ReplyDelete

Don't be shy! Drop me a few lines ^0^
來嘛,畫個丫♥