Hearty Brownie Cake
1.
Spread the cashews flat in a baking tray, preheat the oven to 160 degrees Celsius, put the cashews in, and bake them on the upper and lower fire for about 15 minutes, until they are slightly yellow and crisp. Pay attention to the color of the cashews and don't burn them.
Because the walnut kernel has skin on the surface, it will be a bit astringent to eat, so use cashew nuts instead
2.
Chop the cool cashews and set aside
3.
Chop the dark chocolate and cut the butter into small pieces and set aside.
The best choice for chocolate is bittersweet chocolate, which has a more mellow taste; the best choice for butter is animal butter, which has a natural milk flavor
4.
Take a suitable size container, add chopped chocolate and butter cubes, heat it in lukewarm water until it is fully melted, and take it out.
When melting, the temperature of the chocolate liquid should be controlled below 50 degrees Celsius, otherwise it will easily cause the separation of water and oil and lose its luster
5.
Beat the eggs, add white sugar and stir until melted
6.
Mix the materials of step 4 and step 5 evenly, and stir until thick
7.
Add vanilla extract and brandy and stir well.
Vanilla extract and brandy can enhance the flavor of the cake, if not, you can leave it alone
8.
Sift in the flour and stir evenly.
Brownie cakes can use medium-gluten flour and high-gluten flour, which can play a better supporting role. Use the mixing method to mix well, do not over-mix
9.
Add chopped cashew nuts and mix well
10.
The bottom of the 6-inch round movable bottom mold is covered with greased paper.
Practice has proved that even if butter is applied, dry powder will still be sticky, so if you want to be non-sticky, you should put greased paper on it.
11.
Pour the mixed batter into the mold and gently smooth it
12.
Preheat the oven to 180 degrees Celsius, put the cake into the lower middle of the oven, and bake for about 25 minutes.
Note: The temperature and time are for reference only, please adjust according to the size of the mold and the actual situation of the oven
13.
Insert a toothpick and take it out without bringing out the batter.
The brownie is swelling and bulging when it comes out of the oven, but it will shrink after cooling. This is normal
14.
Let it cool and unmold, use a knife to draw a circle around it, you can easily take it out, and tear off the oily paper at the bottom.
Finished product height 3.5 cm
15.
Cut into pieces, the outer layer is a crunchy hard shell, crispy and delicious
16.
Please see, the inner layer is very moist and it tastes very smooth
Tips:
A successful brownie cake should have a delicate and moist taste, a rich taste, a strong sweetness, and a better flavor after refrigeration.
You can add any dried nuts, such as walnut kernels, pistachio kernels, hazelnut kernels, almonds, etc., or no kernels, as you like. The most important thing is to taste delicious.
Precautions:
1. The melting temperature of the chocolate should be controlled below 50 degrees Celsius;
2. The egg liquid and chocolate liquid should be fully stirred until thick;
3. Don't over-mix when mixing in flour to avoid gluten;
4. Don't bake it too dry, it needs to be very moist.
