http___www.kuhinjazaposlenezene.com_2015_02__1.xml
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I'm a sucker for brownies. And brownie recipes. There can never be just ONE brownie recipe and I thought that I will never reach my limit for trying new ones. Until I found this. 345g of pure dark chocolate goodness with some espresso mixed in and voila! I've struck gold through my social network! I only found this "Baked" brownie recipe through Selina who I virtually met on Instagram and makes these brownies by the hundreds. Well, hundreds of squares that is. The rich, dense, dark look of the brownies on the photos got to me. And I could not stop thinking about these brownies until I actually bought some espresso powder and made them. Now I don't just think of them, I make them every so often just to eat at home. I use gluten-free flour which makes it even more dense and rich, and also add some raspberries for that sour factor. It's sensational! Ingredients 1 and 1/4 cups gluten free flour* 1 teaspoon salt 2 tablespoons dark unsweetened cocoa powder* 345g dark chocolate 70% preferred, coursely chopped 250g unsalted butter, chopped into cubes 1 teaspoon instant espresso powder 1 and 1/2 cups caster sugar 1/2 cup packed light brown sugar 5 eggs, room temperature 2 teaspoons vanilla extract 2 cups frozen raspberries (optional) Method Preheat oven to 175*C Grease and line the base and sides of a 9x13 pan with baking paper. In a medium sized bowl, whisk together flour, salt and cocoa powder. Melt the butter, chocolate and espresso powder in a large bowl over a pot of simmering water. Stir until the chocolate and butter has melted and the mixture is smooth. Turn off heat but keep the bowl over the pot. And add the sugars to the chocolate mixture and stir with a spatula or a whisk until completely combined. Remove from heat. Add 3 eggs to the chocolate mixture and stir with a spatula until just combined. Add the remaining 2 eggs and continue to stir until eggs are incorporated into the batter. Add the vanilla and stir. Do not over mix. Add the flour mixture to the chocolate mixture in 2 to 3, and gently fold with a spatula. Pour onto the prepare tins. Scatter and press the raspberries on top of the batter (if using). Bake in preheated oven for 30-40 minutes, or until a skewer inserted comes out with a few moist crumbs.* Tips and tricks: * If you prefer the original version, use equal amounts of plain flour. I used the local (Woolworths) brand gluten free flour which is a combination of tapioca starch, maize, corn and rice flour. * I usually don't test with a skewer but when the top looks matte-like (not shiny) I take them out of th oven.
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(please scroll down for recipe in English) "Joj, da mi je da se zaljubim, pa da gledam u telefon k'o u televizor" je jedna od često citiranih izjava moje koleginice Milice, koja mi uvek natera osmeh na lice. Ljubav - svi joj težimo, svi je priželjkuju, mnogi i nađu pravu. Milica se u međuvremenu zaljubila, obavezala na ceo život i dobila dva preslatka sina. Mi ostali, dok čekamo gledanje u telefon, možemo da se poslužimo tortom, koju ćemo, možda, oblikovati kao srce. Ili u okrugli ili kvadratni oblik, svejedno je. Bitni su kvalitetni sastojci, pun ukus čokolade i putera kroz koji osvežavajuće provejava i pravi savršeni balans kiselost višanja. Savršena brauni tortica, baš kao ljubav - spoj, prožimanje i balans. Recept je adaptiran iz knjige The baking bible. Čokoladna torta sa višnjama 200g čokolade za kuvanje ili sa većim procentom kakaa 250g putera 230g smeđeg šećera 1 vanilin šećer 160g brašna 1 prašak za pecivo 45g kokosovog brašna 2 jaja 180g višanja prah šećer i kakao za ukrašavanje, opciono Čokoladu izlomljenu na kockice, šećer, vanilin šećer i puter staviti u šerpu, koju treba postaviti iznad šerpe sa vodom koja ključa, kako bi se sasvim otopili na pari. Mešati povremeno, sve dok smesa ne bude glatka i jednolična. Skinuti sa pare posudu i ostaviti da se malo prohladi. Brašno, prašak za pecivo i kokosovo brašno staviti u multipraktik i par puta promešati, tek da se sjedine. Zatim dodati višnje i ponovo uključiti multipraktik, sve dok se višnje ne iseckaju sasvim i pomešaju sa brašnom. Dodati smesu sa čokoladom i jaja i ponovo mešati, do glatke, jednolične smese. Okrugli kalup promera 23cm ili neki drugi u željenom obliku namazati puterom ili mašću, posuti brašnom, pa uliti pripremljenu smesu. Peći u unapred zagrejanoj rerni na 160 stepeni 1 sat. Kada se kalup izvadi iz rerne, ostaviti da se hladi 15-ak minuta, pa ga tek onda izručiti na žicu da se sasvim ohladi. Chocolate cherry cake 200g dark chocolate, chopped 250g butter, chopped 230g brown sugar 10g vanilin sugar 160g flour 10g baking powder 45g desiccated coconut 2 eggs 180g pitted sour cheerry powder sugar, cacao, optional Place the chocolate, butter, sugar and vanilla in a heatproof bowl. Sit the bowl, making sure the base does not touch the water, over a saucepan of simmering water. Stir occasionally, until the chocolate has melted and the mixture is smooth. Remove the saucepan from the heat and sit the bowl to cool down little bit. Combine the flour and coconut in a food processor. Add the cherries and process until they are chopped. Add the chocolate mixture and eggs and process in short bursts until the mixture is smooth. Lightly grease a deep 23cm round cake or similar and spread with flour. Exceed extra flour. Pour the mixture into the prepared tin and bake for 1 hour in preheated oven onto 160 degrees. Leave the cake in the tin for 15 minutes before carefully turning out onto a wire rack to cool completely. If desired, dust with sifted icing sugar and cacao.