Chocolate Brownie Cake with Cream
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Complexity: easily
Chocolate Brownie Cake with Cream - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g melted chocolate
- 110 g butter
- 1 cup of sugar
- 4 beaten eggs
- 1 teaspoon vanilla
- 1.5 tbsp yellow corn flour
- 1 unbaked pie crust, 23cm in diameter.
- 1 cup spiced whipped cream (see recipe below)
Spiced Whipped Cream:
- 1 liter of heavy cream
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp. grated nutmeg
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Cooking the dish according to the recipe:
- Preheat oven to 160°C. Melt the butter in a saucepan. In a bowl, whisk the melted butter and sugar together. Add the melted chocolate and beat until smooth.
Add the eggs, vanilla, and cornmeal. Beat until smooth. Pour the filling into the pie pan. Bake for an hour. Remove from the oven and let cool for 30 minutes, then slice.
Serve with spiced whipped cream. - Spiced Whipped Cream: In a large bowl, beat the cream with an electric mixer on high speed for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes. Makes 4 cups.
Recipe brownie pie.
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