I have been craving a huge Chocolate Brownie Cake for a few days now. In fact, for a couple of weeks, I’ve been thinking about making a Chocolate brownie cake in a thicker than usual format, almost like a sponge cake.
This type of elaboration, so easy to carry out, can be surprising if we use it differently.
I can assure you that it is a kind of recipe that can get us out of some unforeseen situation since it is effortless to make and, at the same time, attractive. If you don’t like chocolate, it’s not very complicated. I’ve always loved it.
It has an incredible flavor and texture that combines very well with other types of preparations.
And not just with ice cream, which is also a delicacy of the gods.
Some time ago, I left you this chocolate brownie cake start with caramel popcorn, in which the filling of this one was the chocolate brownie cake itself. We only have to decorate with a chocolate and caramel ganache along with some caramel popcorn. This time I wanted to make a much thicker format; in appearance, it may even look like a chocolate sponge cake & air fryer donuts. But when we try it, we can appreciate its characteristic melting texture, creamy, soft, and incredibly enjoyable.
The cooking time is much longer than we are used to, and the reason is the thickness of our chocolate brownie cake.
Take good care of this point because otherwise, you will be able to get an exterior brownie cooked, but melting interior similar to the tunnel of fudge cake.
Ingredients of Chocolate Brownie Cake
300 g black chocolate 70%
250 g unsalted butter at room temperature
150 g dark muscovado sugar
4 large eggs
60 g pastry flour
120 g hazelnuts
Pinch of salt
Directions of Chocolate Brownie Cake
Line a 7 inches (18 cm) removable round pan, set aside.
Preheat oven at 340ºF.
Chop black chocolate, set aside.
Fill a medium saucepan with water, enough to generate heat, but making sure it does not touch the base of the bowl we put on it.
In a bowl resistant to heat, add the chopped chocolate and place it in the water bath at medium-low heat. Let until it is melted completely.
Once the chocolate has melted, remove it from the heat, add the butter at room temperature, and mix with a spatula until thoroughly homogenized. Set aside.
In a large bowl, add muscovado sugar along with the eggs and beat for a couple of minutes.
Pour the chocolate mixture over the egg mixture stirring constantly, and the mixture will get thick.
Incorporate pastry flour, previously sifted, and a pinch of salt. Mix with soft movements and wrapping with a spatula of silicone. Finally, add hazelnuts, slightly chopped, and mix again.
Pour the mixture into the pan and bake for 50-55 minutes. Check before removing it by pricking it with a wooden stick that it is juicy, but not raw.
Remove from the oven and let stand in the pan for 5 minutes.
Unmold and leave to cool completely on a rack.
Stay Healthier Note
This Chocolate brownie cake is very simple to make. When it is ready, it is then sprinkling cocoa powder, for example. In this case, we are looking for a solid consistency so that the top decoration does not crumble when cutting. For more delicious recipes visit our site: