How to prepare a Brownie cake in a multivariate?

Chocolate Brownie cake is baked in the multivark in about 40-60 minutes (depending on the capacity and volume of your kitchen unit). It is worth mentioning that such an unusual dessert came to our country from North America. And today this lush and delicious cake is very popular among those who do not imagine their life without home baking and chocolate. So let's take it together to figure out how to prepare the Brownie biscuit in a multivariate, so that it turns out to be as soft and gentle as possible.

By the way, those people who do not already have such a kitchen device can also bake the presented dessert. To do this they will need a regular split form and oven. In the rest, the way of making a chocolate product remains the same.

Cake "Brownie" in the multivariate "Panasonic": a step-by-step recipe for cooking

To prepare such a delicious and delicate dessert, you need to purchase:

• Chocolate dark without any inclusions - 200 g or 2 standard tiles;
• Butter creamy fresh - 170 g;
• Flour sifted white - from 100 g (add on personal discretion);
• Sand fine sugar - 200 g;
• Soda canteen (to extinguish only 6% -th apple cider vinegar) - dessert spoon;
• Salt fine sea - a small pinch;
• Eggs large chicken - 3 pieces;
• Nuts walnuts or almonds - 110 g;
• Vegetable oil refined - 15 ml (for lubricating the mold).

Process of kneading the base

Before you bake Brownie cake in a multivark, you should mix the chocolate base well. Doing this dough too thick is highly discouraged. It should be quite liquid and viscous (as for Charlotte). If you neglect this advice and pour in a lot of flour, the dessert will turn out to be tough and tasteless. Thus, for the preparation of the base, it is necessary to break the dark chocolate bars, put them in a bowl with fresh butter and, stirring constantly, melt in a water bath. As a result, you should get a uniform mass, which should be slightly cooled.

While the chocolate-oily mixture cools, it is necessary to tackle the processing of nuts. The product purchased needs to be washed well, dried in a microwave oven or in a pan, and then pounded into a large crumb. Next, the nuts should be put in a cooled chocolate mass, along with granulated sugar, slaked soda, sour chicken eggs and shallow sea salt. Lastly, a small amount of flour should be added to the base. All ingredients must be mixed so that the dough becomes as homogeneous as possible and without any lumps.

The process of forming a dish

As mentioned above, the Brownie biscuit is not baked very long in the multivarquet. But, before preparing such a dessert, it should be properly put in the bowl of the device. To do this, the container must be lubricated with sunflower refined oil (including beads), and then pour the entire mixed base. If you are afraid that the cake will stick to the bowl, then instead of vegetable fat, it can be covered with parchment paper.

Heat treatment of dessert

After the dough is laid out in the capacity of the device, it should be closed and put the program "Baking" for 60 minutes. The "Brownie" cake is considered to be completely ready in the multivarquet, if the toothpick stuck into the sponge cake remains dry and does not stick to the raw base. Otherwise, the cooking time of the dessert can be increased by another 10 minutes.

The finished cake should be taken out of the multivark, placed on a flat plate or cutting board and completely cooled. At the same time, you can do a delicious filling or chocolate ganache.

Necessary ingredients for cream

Biscuit chocolate "Brownie" in the multivark can be decorated with any cream. And it is recommended to apply only on top, and not cut the cake into thin cakes.

So, for the preparation of ganash we will need:

• Cream fat - 200 ml;
• Powdered sugar - ½ cup;
• Butter - 75 g;
• Bitter chocolate - 90 g.

The process of making sweet cream

Cake "Brownie" in the multivariate will be more delicious and beautiful, if the baked sponge cake additionally pour yourself cooked chocolate ganash. To do this, pour 150 ml of fatty cream into a metal bowl, pour the powdered sugar to them and bring to a slow fire, bring to a boil. Next, the resulting mass should be removed from the plate and immediately add a broken tile of bitter chocolate, as well as fresh butter. When all the ingredients melt and form a fragrant thick mixture, you can begin to directly decorate the dish. To do this, the finished biscuit should be placed on a large cake and decorate its edges with ready-made chocolate balls from Breakfast Nesquic. This procedure is necessary for us not only to make the cake beautiful, but also to prevent the chocolate ganache from spreading over the dishes, this sweet barrier will prevent it. Thus, the cooled cream should be completely poured on the surface of the biscuit, and then a thin stream of the remaining cream make a chaotic pattern on it.

How correctly to present the cake to the table?

After the Brownie dessert (in the Redmond multivariate it is prepared in the same way) will be formed and decorated, it must be placed in a refrigerator and held for at least an hour. Then the cake needs to be cut into portions and presented to the guests along with hot strong tea. Bon Appetit!