Rich Walnut Brownie Cake

Name: Rich Walnut Brownie Cake
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 70g dark chocolate; 30g California Walnut; 50g egg; 30g High-gluten flour; 50g butter; 1.5g Vanilla extract; 30g Caster sugar

by Aunt Xizhen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

To say that our family’s favorite dessert is this walnut brownie cake.
Although it takes four hours to refrigerate in the refrigerator before it is eaten after it is baked, it is guaranteed to be wiped out within two hours. The rich dark chocolate and the aromatic roasted California walnuts give this cake the most mellow taste. The high calorie is not suitable for people who lose weight. It is definitely the best companion for afternoon tea. Oh, I can’t describe the love for this cake in words. It’s delicious. You must taste it yourself to know.

Ingredients

Rich Walnut Brownie Cake

1. Cut the dark chocolate and butter into pieces, put them in a milk pan, and heat them over water

2. During the heating process, use a rubber spatula to continuously stir, let the two completely melt and turn off the heat

3. Then add the caster sugar and continue to stir

4. Add the egg liquid and continue to mix well. Remember to use room temperature eggs, take the eggs out of the refrigerator and warm them up before using

5. Add vanilla extract and stir

6. Sift in high-gluten flour and stir into a uniform chocolate batter

7. This is what it looks like

8. Add chopped walnuts and mix well. If the walnuts are raw, you can roast them in the oven before using them for better taste. Roast raw walnuts at 180 degrees for about 8 minutes

9. Put a layer of butter on the inner wall of the mold to facilitate demoulding, then pour the batter into the mold and smooth the surface. Put it in the middle layer of the preheated oven, heat up and down at 190 degrees, about 20 minutes.

Tips:
1. The amount of this formula is a mold with a length, width and height of 19x10x7cm;
2. The inside of this freshly baked cake is still a bit moist, so you can put it in the refrigerator for a few hours first. I baked it at night and left it overnight. It can be cut into pieces in about 4 hours. Personally, the taste after refrigeration is stronger than that of freshly baked, and it is great to serve with coffee as afternoon tea.