Tuesday, August 4, 2015


adapted from  :  Kevin Chai - I Love Butter Cake Too 2
by  :
tried by  : (moist & delicious)...

Brownie Ingredients :

140  gm  dark chocolate  -  chopped into pieces  (5 oz)
  50  gm  unsalted butter  (1/4 cup)
  50  gm  brown sugar  (1/4 cup)
    1  egg  (I use gred 'A')
  35  gm  all-purpose flour  (1/4 cup)

Butter Cake Ingredients :

120  gm  unsalted butter  (1/2 cup)
100  gm  sugar  (1/2 cup)  -  I reduced by 1 tbsp.
    2  eggs  grade A
120  gm  all-purpse flour  (1 cup)
    2  gm  baking powder  (1/4 tsp)
  50  ml  fresh milk  (3 1/2 tbsp)

Method :

1.  Grease and line 10cmx20cm/4x8-inch loaf pan with aluminium foil.

2.  Preheat oven to 180'C/350'F.

3.  To make brownie :  Melt chocolate and butter over low heat.  Remove and leave to cool slightly.  Stir in brown sugar until blended.

4.  Add in egg, mix well.  Fold in flour, mix until well combined.  Pour batter into prepared pan.  Bake in preheated oven for 15 minutes.  Remove.

5.  To make butter cake :  Beat butter with sugar until creamy.  Add in eggs, one at a time, beating well after each addition.

 6.  Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.

 7.  Spread the butter cake over brownie, bake in the oven at 160'C/320'F, for about 25-30 minutes or until cooked.

Cook's Notes  : 

1)  For best results, follow metrics measurement.
2)  Mixed the butter cake batter while baking the brownie.  Then poured the butter cake batter VERY QUICKLY onto the "hot" brownie.  The butter cake batter will melt instantly.  Shake and tap the pan to smooth the top.

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