Brownie Cake Cream Cup

Name: Brownie Cake Cream Cup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 90g butter; 50g dark chocolate; 1 piece egg; 100 Animal whipped cream; Some Chocolate color pin; 45g Low-gluten flour; 25g Chopped cooked walnuts; 60g Caster sugar

by JIE Tong

4.7 (1)

Favorite

3

Difficulty

Normal

Time

30m

Serving

2

Chocolate Brownie (Chocolate Brownie), originated in the United States at the end of the 19th century, became popular in the United States and Canada in the first half of the 20th century, and later became a frequent visitor to the American family table. The texture of brownie cake is between cake and biscuit. It has the sweetness of fudge and the softness of cake. Brownies can come in many styles. The raw materials of brownie usually include nuts, frosting sugar, whipped cream, chocolate and so on.

In the United States, brownie is a common lunch, usually eaten directly by hand, and served with coffee and milk. To make brownies, you can cover the surface with ice cream, whipped cream, marzipan or sprinkle with powdered sugar and so on. Brownies are especially common in restaurants, and a variety of desserts have evolved from them on the menu. For example, blondie ("blond[e] brownie", "brookie"), a dessert in the United States, evolved from brownie. Blondie added brown sugar and no chocolate (this is the amount of three cake cups, if Double all the materials if you make 6)"

Ingredients

Brownie Cake Cream Cup

1. Prepare all the ingredients, first coat the cake mold with butter for better demoulding. First melt the dark chocolate with heat insulation water and let it cool.

2. The butter is softened at room temperature. Stir it with a spatula until the color becomes lighter. Then add the cool dark chocolate liquid and stir evenly

3. Add another egg and mix well

4. Add granulated sugar and mix well

5. Then add the sifted low-gluten flour, mix well, then add the cooked walnuts, and mix well.

6. Pour the finished cake batter into the cake mold, and the surface is smooth and smooth.

7. Preheat the oven at 180 degrees for 5 minutes in advance, put the mold in the oven at 180 degrees for 25 minutes

8. After it is out of the oven, let it cool and release the mold. Because the mold is buttered beforehand, it is easy to take off. The cake comes out as soon as the mold is overturned

9. Add the whipped cream to the fine sugar and whip until the small pointed hooks stand up. Decorate the flowers with a large 8-tooth, and squeeze out the spiral shape into the cake cup. The surface is decorated with some chocolate colored pins. This is a perfect brownie cake cream cup. Just show up

Tips:

If you don’t have this cake mold, you can also use other square molds. A successful brownie will have a layer of dry skin on the surface, which is moist and soft and won’t taste dry.