- 230g cooking chocolate
- 236g (1cup) water
- 227g salted butter
- 6 large eggs
- 100g castor sugar
- 280g all-purpose flour
- 1/2 tsp baking powder
- 340g chocolate chips
- 1. Preheat oven to 180 C. Place rack in such a way that the brownies will be baked in the centre of the oven on top of an oven stone, if you have one.
2. Grease the cake pans. I used shortening today because it's so effective, but it also "poisonous". It is necessary to flour the pans when baking with chocolate. Put some flour in the cake pan, then tap and shake until the insides are completely coated. Tap out excess flour into next pan, repeat, and discard the rest of the flour.
3. Measure out ingredients in bowls. Sift the flour into a bowl over the weighing machine.
4. Pour water into a saucepan and bring it to a boil. Then remove from fire and add in the cooking chocolate. Once the chocolate is added, put the saucepan on the stove and allow the mixture to boil. Then let it simmer for five minutes, stirring constantly with a wooden spoon, until the water has mostly evaporated and mixture is very much thickened. Use the wooden spoon to scoop and drop back a little chocolate. It will form a pattern on the surface of the chocolate and dissolve in a little while.
5.Break the eggs, and whisk them a little. Then add in the warm chocolate mixture a little at a time, so that it does not get "scrambled". This is the liquid mixture.
6.In the Cake Mixer bowl, mix all the dry ingredients - the flour and the baking powder.
7. Add all the butter and half the liquid mixture to the flour mixer. Beat until incorporated, then beat on medium speed for 1 1/2 minutes to strengthen the cake. It will not turn out hard, don't worry.
8.Add in the rest of the liquid mixture in two batches, beating 20 seconds after each time.
9.Fold in the chocolate chips.
10. Pour the brownie cake batter into a nine-inch round bundt pan. Bake the brownies for 30-40 minutes, or until a toothpick inserted comes out clean.
You can follow the instructions in my link above to the original recipe if you want to decorate the cake with a water ganache.
Then I had a pot of stew and rice seasoned heavily with pepper and painful bird's eye chilli sauce, together with The Story Girl on my PC. The Story Girl series is my favorite of L. M. Montgomery's works. I love the comradeship and characterization, as well as her beautiful, humorous descriptions. It's wholesome and fun to read, full of stories and portraits of life.
Finally, I baked the Lemon Poppy Seed Pound Cake and cleaned the entire kitchen.
So here in the house now (don't think of stealing) we have 1.6 kg of melting moments, 8 tubs of chocolate chip cookies (baked last night), a Lemon Poppy Seed Pound Cake, a gobsmacking, sweet, rich, goeey, Brownie Cake, and a fragrant, sweet, and airy Chiffon Cake.
Tis' the season to eat mandarin oranges!