Tuesday, February 22, 2022

Words & Brush Recipe Corner: Chocolate Brownie Dessert Tart

Deliciously Saucy Chocolate Brownie Pudding

By  Lisa Starr, https://www.meatland.net/recipes
What's the secret ingredient responsible for producing this decadently delicious, chocolate-sauce-soaked brownie dessert tart?The answer will surely surprise you.It's boiling water....yes....just regular H2O.(Can we take this to mean it's calorie-free?)Simply stirred together with a wooden spoon, this budget-beater uses everyday kitchen ingredients, right down to boiling water.Turning water into wine was certainly impressive, but everyday aqua transformed into a fudgy, chocolate sauce appeals to all.

TOPPING1 heaped cup light or dark brown sugar1/3 cup cocoa1 1/2 cups water OR hot coffee*Maldon salt (obviously)* Add 2 teaspoons instant coffee to the hot water to deepen the flavor. If putting baked dessert on the platter then increase water to 1 3/4 cups to ensure lots of fudgy sauce.BATTER2 cups plain flour3 teaspoons baking powder2/3 cup sugar1/2 cup cocoaGenerous pinch of Maldon salt1 cup milk/non-dairy milk100 grams melted butter/1/3 cup canola oil2 eggs2 teaspoons vanilla50 - 70 grams dark chocolate squares (optional) OR halva1: Combine the brown sugar and cocoa for the topping and set aside.2: Mix the flour, baking powder, white sugar, cocoa and salt together in one bowl and combine the milk, melted butter/oil, eggs and vanilla in a second bowl.3: Mix the wet ingredients into the flour mixture to make a thick batter and scrape into a 28 cm round baking tin - medium-sized foil will do - and press in chocolate cubes/chocolate chips or cubes of halva if desired.4: Sprinkle topping evenly over the surface then pour boiling water/hot coffee over using the back of the bowl of a large spoon. Pouring the hot liquid over the back of a spoon allows it to flow more slowly and evenly for the prettiest result. See notes for make-ahead info.5: Bake at 170 C for approximately 30 minutes till surface is crusted over and ideally serve immediately as it's most fudgy when served directly from the oven. Sprinkle over Maldon salt. Vanilla ice-cream and berries compliment this hot, fudgy dessert cake perfectly.COOK'S NOTES: If making ahead then get the dish ready to the point of adding the topping and then refrigerate until ready to bake. Add boiling water/hot coffee and then bake. You can bake and reheat later but you get more fudgy sauce if you bake and serve straight from the oven. 


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