Got something to share? Whether it's writing or art, you'll fit right in. Come on, join us. This is like our own personal club to inspire, give feedback on your manuscript or work of art. Creativity is a process.
Tuesday, February 22, 2022
Words & Brush Recipe Corner: Chocolate Brownie Dessert Tart
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.
TOPPING 1 heaped cup light or dark brown sugar 1/3 cup cocoa 1 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.
BATTER 2 cups plain flour 3 teaspoons baking powder 2/3 cup sugar 1/2 cup cocoa Generous pinch of Maldon salt 1 cup milk/non-dairy milk 100 grams melted butter/1/3 cup canola oil 2 eggs 2 teaspoons vanilla 50 - 70 grams dark chocolate squares (optional) OR halva
1: 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.
This page was posted by Sputnik One of the Sputniks Orbit blog