Chocolate Brownie
Posted by Kshitij on March 14, 2010
| Serves: 5 | Time: 45mins approx. |  |
Ingredient
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Procedure
1. Melting Chocolate:
a. Take 2 sauce pans, 1 smaller than the other. Partially fill the smaller one with water.
b. Take the other pan & wipe it with a clean cloth. Make sure there is no trace of water in it.
c. Then place it on top of the smaller pan. Make sure it does not touch the water below.
d. Turn on the heat (on medium flame) & bring the water to boil.
e. Add the butter & chocolate in the pan above & let the steam melt them both.
f. Keep stirring occasionally while it’s melting.
g. Once both the chocolate & butter has melted completely, remove the pan & place it aside to cool.
h. Stir them gently for 2-3 times.
2. Break the eggs & add them to a large mixing bowl.
3. Add sugar & vanilla extract to the same bowl. Whisk them thoroughly.
4. Add melted chocolate & plain flour into the same bowl. Whisk them thoroughly in an alternate clockwise & counter clockwise direction, until a consistently soft paste if formed.
5. Add roasted cashews or plain walnuts to that mixture & further whisk until everything is mixed thoroughly.
6. Baking:
a. Take a baking tray & grease it with some extra butter.
b. Place a baking sheet over it & grease it thoroughly with butter.
c. Add the mixture into it & spread it evenly while doing so.
d. Pre-heat the oven to 160deg Celsius.
e. Place the tray into the same & bake it for 20 to 30 mins.
f. Monitor it after 20mins by piercing a toothpick or a fork to see if any wet chocolate sticks to it. If so, then continue baking for a while until the cake is still soft but the tooth pick comes out clean.
7. Remove the tray from the oven & let it cool for another 20-30 mins.
8. Once cooled, sprinkle it with some icing sugar & spread some white chocolate syrup with loads of chocolate syrup or hot chocolate or choco cream, before serving.
9. Although, you can refrigerate it by only adding icing sugar.
