How to cook a Brownie cake in a multivariate?

Chocolate Brownie cake in a multivarquet is bakedapproximately 40-60 minutes (depending on the capacity and volume of your kitchen unit). It is worth mentioning that such an unusual dessert came to our country from North America. And today this lush and delicious cake is very popular among those who do not imagine their life without homemade cakes and chocolate. So let's take it together to figure out how to properly prepare the Brownie sponge cake in a multivariate so that it's as soft and tender as possible.

By the way, those people who are not yet availablesuch a kitchen appliance, too, can bake the presented dessert. To do this they will need a regular split form and oven. In the rest, the way of making a chocolate product remains the same.

Cake "Brownie" in the multivariate "Panasonic": a step-by-step recipe for cooking

To prepare such a tasty and delicate dessert you need to purchase:

chocolate dark without any inclusions - 200 g or 2 standard tiles;
butter creamy fresh - 170 g;
flour sifted white - from 100 g (add on personal discretion);
sand fine sugar - 200 g;
soda canteen (to extinguish only 6% -th apple cider vinegar) - a dessert spoon;
salt fine sea - a small pinch;
eggs large chicken - 3 pieces;
nuts walnuts or almonds - 110 g;
vegetable oil refined - 15 ml (for lubricating the mold).

Process of kneading the base

Before you bake a Brownie cake in a multi-it is necessary to knead the chocolate base well. Doing this dough too thick is highly discouraged. It should be quite liquid and viscous (as for Charlotte). If you neglect this advice and pour in a lot of flour, the dessert will turn out to be tough and tasteless. Thus, for the preparation of the base, it is necessary to break the dark chocolate bars, put them in a bowl along with fresh butter and, constantly stirring, melt in a water bath. As a result, you should get a uniform mass, which should be slightly cooled.

While the chocolate-oily mixture cools,it is necessary to deal with the processing of nuts. The product purchased needs to be washed well, dried in a microwave oven or pan, and then pounded into a large crumb. Next, the nuts should be laid out in the cooled chocolate mass, along with granulated sugar, soda ash, chilled eggs and shallow sea salt. Lastly, a small amount of flour should be added to the base. All the ingredients must be mixed so that the dough becomes as homogeneous as possible and without any lumps.

The process of forming a dish

As mentioned above, chocolate cake"Brownie" in the multivarquet does not bake very long. But, before preparing such a dessert, it should be properly placed in the bowl of the device. To do this, the container must be lubricated with sunflower refined oil (including beads), and then pour the entire mixed base. If you are afraid that the cake will stick to the bowl, then instead of vegetable fat, it can be covered with parchment paper.

Heat treatment of dessert

After the dough is laid out in a containerdevice, it should be closed and put the program "Baking" for 60 minutes. The "Brownie" cake in the multivarquet is considered to be completely ready if the toothpick stuck into the biscuit remains dry and does not stick to the raw base. Otherwise, the cooking time of the dessert can be increased by another 10 minutes.

Ready cake should be taken out of the multi-place on a flat plate or cutting board and completely cool. At the same time, you can do a delicious filling or chocolate ganache.

Essential ingredients for cream

Biscuit chocolate "Brownie" in the multivarque can be decorated with any cream. And it is recommended to apply only from above, and not cut the cake into thin cakes.

So, for the preparation of ganash we will need:

cream fatty - 200 ml;
powdered sugar - ½ cup;
butter - 75 g;
bitter chocolate - 90 g.

The process of making sweet cream

Cake "Brownie" in the multivark will be moretasty and beautiful, if the baked sponge cake additionally pour yourself cooked chocolate ganash. To do this, pour 150 ml of creamy cream into a metal bowl, pour the powdered sugar to them and bring to a slow fire, bring to a boil. Next, the resulting mass should be removed from the plate and immediately add a broken tile of bitter chocolate, as well as fresh butter. When all the ingredients melt and form a fragrant thick mixture, you can begin to directly decorate the dish. To do this, the finished biscuit should be placed on a large cake and decorate its edges with ready-made chocolate balls from breakfast "Nesquic". This procedure is necessary for us not only to make the cake beautiful, but also to prevent the chocolate ganache from spreading over the dishes, this sweet barrier will prevent it. Thus, the cooled cream should be completely poured on the surface of the biscuit, and then a thin trickle of the remaining cream make a chaotic pattern on it.

How correctly to present the cake to the table?

After the chocolate dessert "Brownie" (init is prepared and prepared in a similar way) will be formed and decorated, it must be placed in a refrigerator and held for at least an hour. Then the cake needs to be cut into portions and presented to the guests together with hot strong tea. Bon Appetit!