INGREDIENTS
- Makes 1 pie measuring 24 x 24 cm or 16 ingots.
- For the mass:
- – Butter 130 g.
- – Semi-sweet chocolate 225 g.
- – Eggs 5 items.
- – Sugar 340 g.
- – Vanilla essence 1 cdita.
- – Flour 0000 190 g.
- – Bitter cocoa powder 15 g.
- – Sodium bicarbonate 5 g.
- – Peeled and cut up walnuts 120 g.
- For meeting:
- – Dulce de leche pastry chef 450 g.
- – Sugar 180 g.
- – Water 70 cc.
- – Egg whites 3 items.
- For termination:
- – Strawberries 250 g.
- – Blueberries 1 blister.
- – Semi-bitter chocolate 300 g (in case you need to dip the ingots).
Beautiful and exquisite BROWNIE CAKE WITH DULCE DE LECHE AND MERINGUE , for followers of sweets we go away you this spectacular recipe!
PROCEDURE:
1. Place the butter in a single container and the chocolate in one other . Soften individually in a bain-marie or microwave.
2. In one other bowl, combine the eggs with the sugar till properly built-in, it’s not essential to beat.
3. Mix the melted butter and chocolate, and add them to the eggs.
4. Sift the flour with the cocoa and baking soda on a bit of parchment paper. Combine all of the dry substances and add the cut up walnuts.
5. Add them little by little and blend till they’re completely built-in.
6. Butter a 24 x 24 centimeter body or detachable mould. If it’s a body, cowl the bottom with aluminum foil. Place the mould on a baking tray and switch it over.
all of the preparation. With a spatula ensure it’s as at the same time as potential.
7. Preheat the oven to 180° C (average oven). Cook dinner for 20 to 25 minutes. Once you insert a picket stick, it ought to come out moist and with crumbs, this can guarantee a moist cake inside.
8. Let it cool to have the ability to unmold. Reduce the edges with a serrated knife in order that the inside and nuts are seen.
9. Place the dulce de leche confectioner in a pastry bag with a easy nozzle quantity.
12. Make drops from the facet in the direction of the middle on the 4 sides. Full the inside with dulce de leche.
10. For the Italian meringue, place the sugar in a saucepan and canopy with the water. Ensure that there isn’t a undissolved sugar on the backside of the container and keep away from dirtying the facet with any remaining sugar.
11. Cook dinner till a dense syrup is obtained, producing chained bubbles. (118 – 121°C).
12. Beat the egg whites till stiff and incorporate in a thread, beating always.
13. Proceed beating till you obtain a shiny and silky meringue. You need to cool the bowl the place you’re mixing.
14. Instantly place the meringue in a pastry bag with a “Saint Honoré” or easy nozzle and beautify the cake, additionally from the facet to the middle.
15. End with strawberries and recent blueberries. Reserve within the fridge till serving.
For those who make ingots, lower them to the scale you need (12×3 cm these within the picture) and freeze them. As soon as very chilly, poke with a skewer stick and dip in tempered chocolate.
Let the chocolate crystallize and beautify with dulce de leche and meringue.
