Recipe: Brownie with chocolate moisturizing step by step with pictures | Handy.Recipes

Brownie with chocolate moisturizing

Cooked Chocolate Brownie

Time to cook: 120 minutes

Nutritional Value

I would like to present a chocolate bean curd tart with fruit preservative. I invited some friends from the gym, we sat and talked. Decided to spoil them with some dessert. I hope you like it. BON APPETIT. In 100 grams of the ready product contains: Protein-9,79 g; Carbohydrates-22,35 g; Fats-6,16 g; Calories-184 kcal.

Author of the recipe

Ingredients for the chocolate cake:

  • Cocoa powder (bitter, 10-12% fat; cake - 60 g, frosting - 40 g) - 100 g
  • Sugar (stevia - natural sugar substitute; cake - 30g, frosting - 50g) - 80 g
  • Yogurt (natural, crust) - 300 g
  • Chicken egg (330g, crust) - 6 units
  • Dry milk (granulated nonfat,; crust) - 300 g
  • Tinned beans (720 g, crust) - 3 jar.
  • Kiwi (bottom layer of soaking + 10 g stevia) - 400 g
  • Lemon (middle layer of soaking + 30 g stevia) - 400 g
  • Lingonberry (top layer of impregnation + 10 g stevia) - 500 g
  • Dark chocolate (78%, crust) - 100 g
  • Gelatin (for impregnation) - 50 g
  • Sour cream (22% fat, glaze) - 200 g
  • Cane sugar ( icing) - 70 g
  • Butter (82% fat, frosting) - 70 g
  • Dough leavening agent - 4 teaspoon

How to cook chocolate cake step by step with photos

Our ingredients for the tart.

Rinse beans in a colander under a faucet. Add 2 eggs and beat with a blender until smooth. Then we add 4 more eggs. IMPORTANT: do not add all the eggs at once, otherwise the beans will not be completely mashed and will become lumpy. Put chocolate in the freezer. Turn on the oven to 175° C.

Add powdered milk, stir with a spoon, let stand for about five minutes and mix with a blender until homogeneous.

Add 200 grams of natural yogurt.

Add STEVE, a natural sweetener and raising agent.

Add cacao and mix gently with a spoon and pour in the remaining 100 grams of yogurt.

Grease a baking pan with olive oil and line the bottom with baking paper.

Take out the chocolate from the freezer and grind it in a blender.

Add the last ingredient - ground chocolate, mix thoroughly and pour into the prepared dish. I have a diameter of 28 cm.

Fill about 60% of the dish.

Let's put it in the oven heated up to 175 °С for 35-40 minutes. After 10 minutes cover with baking paper - this will prevent the crust from bursting.

Our ingredients for the soaking. We grind each ingredient with a blender, add about 50 gr of water and 10 gr of stevia. Bring to the boil and simmer for about 3 minutes. Remove from the stove and add the gelatin and mix thoroughly.

Let the baked cake cool and divide into 4 pieces. Cut strips of baking paper onto the sides of our tin.

Line the sides with paper and put the bottom part of the cake. Then alternately pour in the slightly cooled custard and cover with the shortcrust pastry.

I evened out the rest of the shortcrust pastry, it was a little crooked after baking.

Our ingredients for the frosting.

Melt the butter and sugar over low heat, stirring all the time, add the sour cream and cocoa at the end. Bring to the boil, stirring all the time. The frosting is ready.

Spread our cake with the glaze and leave it in the fridge overnight. ENJOY YOUR MEAL

Nutritional Value:

Whole Dish:
6239.9 Calories
321.9 g
200.6 g
778.1 g
148.6 Calories
7.7 g
4.8 g
18.5 g

Lemon, Baking Fats, Sugar, Sweet, Eggs, Sourcream, Sour, Kiwi, Yoghurt, Lingonberry, Gelatin, Dark Chocolate, Canned Beans, Cake, Cane Sugar, Cakes, Butter Butter, Dough, Dried Milk

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