Saturday, September 16, 2017


 sebelum diletakkan topping...

 selepas diletakkan topping dengan hiasan ringkas...
 enak dinikmati dengan ais krim vanilla...

adapted from :    anncoojournal...
resipi asal :    dari buku In Love With Cakes by Alan Ooi...

Ingredient A :

120  gm  butter
180  gm  semi-sweet chocolate, chopped to pieces

Ingredient B :

2  eggs  (I use grade A)
60  gm  brown sugar  (I use 40 gm)
1  tsp  vanilla extract

Ingredient C :

70  gm  self-raising flour
1/2  tsp  ground cinnamon

Ingredient D :

60  gm  walnut, toasted and break into half
1  green Granny Smith apple (shredded), remove apple skin and chop to large cubes & shredded/grated

Chocolate Ganache :

100  gm  UHT Dairy Whipping Cream
150  gm  semi-sweet chocolate, chopped to pieces

Direction :

1.  Preheat oven to 160'C.  A rectangle cake pan or an 8 inch square pan, lined all sides up.

2.  Cook ingredient (A) butter and cooking chocolate over low heat till melted.  Remove from heat and set aside to cool.

3.  Place ingredient (B) eggs, sugar and vanilla extract in a mixing bowl and beat till fluffy and add in ingredient (A), stir till well combined (or just a hand whisk to whisk the eggs and sugar together).

4.  Add in ingredient (C) self-raising flour, ground cinnamon and ingredient (D) walnut and shredded green apple, mix till well incorporated and pour into prepared cake pan.

5.  Bake in preheated oven for about 40 to 45 minutes or until cooked and leave cake to cool.  Best to chill brownie for at least 1 hour for easy spreading of ganache cream.

6.  Chocolate Ganache :   Lightly boil whipping cream on medium low heat and add in the chocolate pieces and blend/stir well till chocolate melted over a double boiler.  Let cool and spread onto cake.

7.  You may apply 2-3 layers of ganache cream if you want a thicker chocolate cream...

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