Friday, June 28, 2019


 It's also delicious serve with vanilla ice-cream...

adapted from :

Dry Ingredients :

125  gm  cake flour or plain flour  (1 cup)
40  gm  Valrhorna cocoa powder  (3/8 cup)
3/4  tsp  baking soda
3/4  tsp  baking powder
1/8  tsp  salt
130  gm  caster sugar  (3/4 cup)

Wet Ingredients :

1  large  egg
1  overly-ripe  banana,  about 250 gm without skin, mashed  (1 cup)
60  ml  corn oil  (1/4 cup)
60  ml  warm water  (4 tablespoon)
120  ml  fresh milk  (1/2 cup)
1  tsp  vanilla extract

Chocolate Ganache :

110  gm  semi-sweet chocolate,  chop into small pieces  (3/4 cup)
85  gm  dairy whipping cream  (1/2 cup)
15  gm  soft butter  (1 tablespoon)

Instructions :

1.  Sift all the dry ingredients into a large bowl and combine well with sugar.

2.  Combine egg and mashed banana and remaining wet ingredients into another bowl.  Stir well with a hand whisk.  Then pour mixture into the dry ingredients.  Fold well with a spatula till batter mixture just combined.  (Do Not Over Mix).

3.  Pour chocolate batter mixture into a 8-inch square baking pan (grease with butter or cooking spray and line pan).  Bake in the pre-heated oven at 180'C for about 30-35 minutes or till a skewer inserted into center of the cake comes out clean.

4.  Leave cake in the pan and cool down cake completely before frosting with ganache cream.

5.  Ganache Cream :   Place chopped chocolate pieces and butter into a bowl, set aside.

6.  Bring whipping cream to a boil at medium heat, then pour over the chocolate pieces.  Stir chocolate till smooth.

7.  Chill the ganache cream in fridge for about 30 seconds to 1 minute to thicken a little.  Remove cake from pan.  Stir well ganache cream again and spread it on top of cake with spatula.

8.  Cut cake into desired sizes and serve immediately or store in the fridge in an airtight container.  These brownies still stayed soft even after chilled for 3 days.  Enjoy !!!

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