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Nov. 7th, 2022 08:16 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Fudge Brownie Cake - For Science!
3/4 cup unsalted butter, melted and cooled
3 eggses
1 cup firmly packed brown sugar
1 1/2 tsp instant coffee crystals I used: 1 1/2 tsp espresso powder
1 1/2 tsp vanilla (Ha! I used... more.)
1/4 tsp salt
3/4 cup flour
3/4 cup cocoa powder (I used 1/4 cup black cocoa and 1/2 cup cocoa powder)
3/4 cup semisweet chocolate chips (I used 6 oz chopped 84% bittersweet chocolate, plus 2 Tbsp extra melted butter)
3/4 cup walnut pieces, toasted
vanilla ice cream for garnish
Line the base of a 7" springform pan with parchment paper and grease with spray. Put the melted butter in a bowl. One at a time, whisk in the eggses, then the brown sugar, coffee, vanilla, and salt until combined. Add the flour and cocoa powder and whisk just until the dry ingredients are incorporated. Fold in the chocolate chips and walnuts.
Spoon the batter into the springform pan and tap it against the counter to remove any air bubbles. Cover the pan tightly with aluminum foil. Place on a steam rack. Fill the CultPot with 1 1/2 cups water and lower the pan in.
Cook for 35 minutes at high pressure. Let cool for 10 minutes, then release the pressure and remove the pan. Set the pan on a cooling rack and remove the foil. Let cool for 20 minutes, then release the cake from the pan. Serve with vanilla ice cream.
What worked: This was good, quite fudgey. Because I used such a high cacao content it was on the edge of too astringent, so it really needed the ice cream (or a raspberry coulis, or whipped creme fraiche) to lighten it a bit. The wife could not taste the coffee, which was the intent since she does not like it. I refuse to buy instant coffee, even for baking purposes.
The black cocoa powder made it look like pure evil. The wife dusted it with a scant 1/8 tsp powdered sugar which improved the attractiveness and hid a couple steam bubbles on the top.
What didn't: I actually like my brownies a bit more on the crackling end of the spectrum, but you're not going to get that steaming in the CultPot. The walnuts mostly sank (although not entirely) so I should have dusted them lightly with flour (or cocoa powder) - thanks for the tip, GBBO.
Will I make it again? Not regularly, but sure.
3/4 cup unsalted butter, melted and cooled
3 eggses
1 cup firmly packed brown sugar
1 1/2 tsp vanilla (Ha! I used... more.)
1/4 tsp salt
3/4 cup flour
3/4 cup cocoa powder (I used 1/4 cup black cocoa and 1/2 cup cocoa powder)
3/4 cup semisweet chocolate chips (I used 6 oz chopped 84% bittersweet chocolate, plus 2 Tbsp extra melted butter)
3/4 cup walnut pieces, toasted
vanilla ice cream for garnish
Line the base of a 7" springform pan with parchment paper and grease with spray. Put the melted butter in a bowl. One at a time, whisk in the eggses, then the brown sugar, coffee, vanilla, and salt until combined. Add the flour and cocoa powder and whisk just until the dry ingredients are incorporated. Fold in the chocolate chips and walnuts.
Spoon the batter into the springform pan and tap it against the counter to remove any air bubbles. Cover the pan tightly with aluminum foil. Place on a steam rack. Fill the CultPot with 1 1/2 cups water and lower the pan in.
Cook for 35 minutes at high pressure. Let cool for 10 minutes, then release the pressure and remove the pan. Set the pan on a cooling rack and remove the foil. Let cool for 20 minutes, then release the cake from the pan. Serve with vanilla ice cream.
What worked: This was good, quite fudgey. Because I used such a high cacao content it was on the edge of too astringent, so it really needed the ice cream (or a raspberry coulis, or whipped creme fraiche) to lighten it a bit. The wife could not taste the coffee, which was the intent since she does not like it. I refuse to buy instant coffee, even for baking purposes.
The black cocoa powder made it look like pure evil. The wife dusted it with a scant 1/8 tsp powdered sugar which improved the attractiveness and hid a couple steam bubbles on the top.
What didn't: I actually like my brownies a bit more on the crackling end of the spectrum, but you're not going to get that steaming in the CultPot. The walnuts mostly sank (although not entirely) so I should have dusted them lightly with flour (or cocoa powder) - thanks for the tip, GBBO.
Will I make it again? Not regularly, but sure.
