Brownie cake

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Brownie cake

Description

Melt the butter and the chocolate, add the scraped inside of the vanilla bean and when cooled, add the 5 egg yolks. Whip the egg white with the sugar until they form soft peaks, mix it gently with the melted chocolate and the almond flour. Bake at 170 °C for 30 minutes in a ring wrapped in silicone paper. It needs to be turned round right after baking.

List of All Ingredients

 

SUMMARY

Ingredient 8-slice 12-slice 16-slice 25-slice 40-slice
dark chocolate 60% 150 250 330 200 250
granulated sugar 140 230 300 180 230
almond flour 150 250 330 200 250
butter 60 100 130 80 100
yolk 3 5 7 4 5
egg white 3 5 7 4 5
vanilla 1 1 1.5 1 1
salt 1 1 1.5 1 1
egg yolk 5 8 10 7 8
milk chocolate 180 300 400 240 300
gelatine 6 10 15 8 10
water 60 90 120 70 90
whipped cream 33% 690 1150 1500 920 1150
peanut paste 60 100 130 80 100
chocolate 15% 180 300 400 250 300
chocolate chips 3 5 7 4 5
Chocolate pastilles 8 12 16 25 40
fresh fruit 100 150 200 150 150

  

Recipe

 

Dough

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
dark chocolate 60% g 150 250 330 200 250
granulated sugar g 80 130 170 100 130
almond flour g 150 250 330 200 250
butter g 60 100 130 80 100
yolk pcs 3 5 7 4 5
egg white pcs 3 5 7 4 5
vanilla pcs 1 1 1.5 1 1
salt pinch 1 1 1.5 1 1

Melt the butter and the chocolate, add the scraped inside of the vanilla bean and when cooled, add the 5 egg yolks. Whip the egg white with the sugar until they form soft peaks, mix it gently with the melted chocolate and the almond flour. Bake at 170 °C for 30 minutes in a ring wrapped in silicone paper. It needs to be turned round right after baking.

 

Cream

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
granulated sugar g 60 100 130 80 100
egg yolk pcs 5 8 10 7 8
milk chocolate g 180 300 400 240 300
gelatine g 6 10 15 8 10
water g 60 90 120 70 90
whipped cream 33% g 300 500 650 400 500
peanut paste g 60 100 130 80 100

Whisk the egg white into a white whip, the add the melted sugar (at 118 °C), and whisk and whip until it cools down.

Then add the melted chocolate and the peanut paste, and finally the hot gelatine. After mix it gently with the whipped cream. The mixed cream consistence is optimal when slightly soft, almost liquid.So it can easily pick up the silicone mold shape.The mixed cream consistence is optimal when slightly soft, almost liquid. So it can easily pick up the silicone mould’s shape.

 

Dressing

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
whipped cream 33% g 300 500 650 400 500
chocolate 15% g 180 300 400 250 300

Use the silicone mould release spray, fill in half of the whipped cream. Cover the silicone parts fully. Condense. Then fill in the remaining cream and cover it with thecooled brownie sponge sheet. Chill in a freezer at -18 °C for an overnight. After defrosting, pull off the silicone mould and cut off the rings. Fill the holes with the pre-cooked and cooled mousse.

 

Decoration

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
whipped cream 33% g 90 150 200 120 150
chocolate chips g 3 5 7 4 5
Chocolate pastilles pcs 8 12 16 25 40
fresh fruit g 100 150 200 150 150

Push a rose-shaped cream icing on cake slices. Decorate it with chocolate and fresh fruit, use chocolate shavings at the side, if you like.

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Read & Watch

Check out our How-to page for a quick revision of the technology.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

Need help?

Check out our How-to page for a quick review.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

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Brownie cake