Brownie
Ingredients: 5 eggs, 350 g sugar, 200 g flour, 4 tablespoons black cocoa, 150 g butter (80% fat), 50 ml oil, 200 ml milk, 0 tablespoons rum essence, 1 packet baking powder, 1 dark chocolate, a pinch of salt
In a saucepan, we start by adding the milk, butter, oil, and sugar mixed with cocoa. We bring the ingredients to a boil over medium heat, continuously stirring with a wooden spatula or whisk, to ensure that the sugar dissolves completely and the mixture becomes homogeneous. When the composition begins to boil, we reduce the heat and let it simmer for a few minutes, remembering to stir. After obtaining a smooth cream, we set aside the pot and add the rum essence, mixing well to incorporate the flavor.
From this delicious mixture, we take 12 tablespoons that we keep for glazing the cake. Now we focus on the eggs. We carefully separate the yolks from the whites, ensuring that not even a crumb of yolk gets into the whites, as this could prevent a firm foam from forming. We whip the egg whites, adding a pinch of salt to help them stabilize and become fluffy.
Meanwhile, we take the yolks and, using a mixer, slowly incorporate them into the cocoa mixture, pouring it in a thin stream to avoid coagulation. We mix until we obtain a homogeneous and creamy consistency. Then, we add the flour mixed with baking powder, gradually integrating it into the mixture. Finally, we start adding the beaten egg whites, one tablespoon at a time, gently folding with a spatula in an up-and-down motion to maintain the air in the whites and achieve a fluffy cake.
We prepare a 25x35 cm tray lined with parchment paper and carefully pour the mixture into the tray, smoothing the surface with a spatula. Then, we place the tray in the preheated oven at 180 degrees Celsius and bake for 40-45 minutes. It is recommended to do the toothpick test after 40 minutes; if the toothpick comes out clean, the cake is ready. We let it cool completely in the tray, after which we carefully remove it and cut it into squares or rectangles.
For the glaze, we take the 12 tablespoons of reserved mixture and place them over low heat along with the chocolate broken into pieces. We stir constantly until the chocolate completely melts and the mixture becomes homogeneous. We let the glaze cool slightly before pouring it evenly over the cut cake, ensuring that each piece is covered with a generous layer of chocolate. Thus, our cake becomes not only delicious but also aesthetically pleasing, perfect to be served on special occasions or simply to indulge in moments of relaxation.
