Black cake with chocolate cream

Chocolate brownie with cream – a delicacy that combines the intense flavor of chocolate with the fluffy texture of a perfectly baked base. This recipe is ideal for dessert lovers, as it is not only easy to prepare but also extremely satisfying. I propose we embark on this culinary journey together, exploring each step and enjoying the final result!

Total preparation time: 1 hour
Preparation time: 30 minutes
Baking time: 25 minutes
Number of servings: 12

Necessary ingredients:

For the base:
- 200 g butter (or chocolate butter for a more intense flavor)
- 120 g sugar
- 4 fresh eggs
- 3 tablespoons high-quality cocoa powder
- 2 tablespoons rose jam (or any other preferred jam)
- 150 g flour
- 1 teaspoon baking powder (approximately 10 g)

For the cream:
- 200 g dark chocolate (at least 70% cocoa for an intense flavor)
- 200 ml heavy cream
- 50 g butter (preferably chocolate butter, but regular butter can also be used)
- 2 tablespoons cognac (optional, but recommended to add a special aroma)

Preparing the base:

1. Melting the butter: Start by melting the butter. You can do this over low heat, stirring constantly to avoid burning. Once partially melted, remove from heat and continue mixing until it becomes creamy and fluffy. This step is essential, as well-beaten butter will bring an airy texture to your base.

2. Adding the sugar: When the butter becomes a smooth cream, add the sugar and mix well. Until the sugar completely dissolves, you should achieve a fluffy and bright composition.

3. Incorporating the eggs: Separate the egg whites from the yolks. Add the yolks one at a time, mixing well after each addition. This will help incorporate air into the mixture, giving the base a light texture.

4. Mixing the dry ingredients: In a separate bowl, mix the flour, cocoa powder, and baking powder. These dry ingredients will add the necessary structure to the base.

5. Including the jam: Add the rose jam to the butter and egg mixture, mixing well to incorporate it evenly.

6. Combining the ingredients: Start adding the mixture of dry ingredients to the butter cream, gently folding with a spatula so as not to deflate the air in the mixture.

7. Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. This is the key to achieving a fluffy base.

8. Incorporating the egg whites: Gently fold the beaten egg whites into the base mixture in several additions. Use delicate up-and-down motions to keep the air in the egg whites.

9. Baking: Pour the mixture into a baking tray lined with parchment paper (42x29 cm) and bake in a preheated oven at 180°C for 20-25 minutes. Check if it’s done by inserting a toothpick; if it comes out clean, the base is perfect.

10. Cooling: After removing from the oven, let the base cool on a rack. This will prevent steam from forming and maintain a moist texture.

Preparing the chocolate cream:

1. Melting the chocolate: In a saucepan, add the chocolate, heavy cream, and butter. Place the saucepan over low heat, stirring constantly until the chocolate completely melts and the mixture becomes smooth.

2. Cooling the mixture: Once you have a fine composition, remove it from heat and let it cool slightly. Add the cognac to enhance the aroma, but this step is optional.

3. Beating the cream: Once the mixture has cooled well, place it in a mixer bowl and beat until it becomes fluffy and doubles in volume. This is the secret to an airy and delicious chocolate cream.

Assembling the cake:

1. Applying the cream: Once the base has completely cooled, pour the chocolate cream on top and level it with a spatula.

2. Decorating: Sprinkle crushed nuts on top, adding extra texture and a delicious flavor.

3. Portioning: Let the cake sit in the refrigerator for a few hours so that the cream sets. Then, cut into squares or rectangles, according to your preference.

Suggestions and variations:

- Alternative sweeteners: If you want a healthier version, you can use natural sweeteners like honey or maple syrup, but it’s important to adjust the quantities according to taste.
- Flavor additions: You can experiment with flavors by adding vanilla or orange essence to the chocolate cream for a more complex taste.
- Fruit variations: For a pleasant contrast, you can add fresh fruits like raspberries or strawberries between the layers of base and cream.

Frequently asked questions:

- Can I use milk chocolate? Yes, but this will make the cream sweeter and less bitter. Choose a quality chocolate.
- How can I store the cake? It keeps well in the refrigerator, covered, for 3-4 days. But it’s so delicious that it might not last that long!
- Can it be frozen? Yes, you can freeze the cake, but it’s recommended to portion it beforehand to facilitate thawing.

Nutritional benefits:

This chocolate brownie with cream can be a delicious option for a dessert, offering antioxidants from chocolate and healthy fats from butter. However, consumption should be moderate, considering the sugar and calorie content. Each serving has approximately 350-400 calories, but it will bring great satisfaction with every bite!

Enjoy your meal! This chocolate brownie recipe is not just a simple cake, but a true culinary experience. I hope it brings you joy and unforgettable moments when you savor it with your loved ones!

 Ingredients: For the base: 200 g butter, 120 g sugar, 4 eggs, 3 tablespoons unsweetened cocoa powder, 2 tablespoons rose jam, 150 g flour, 1 teaspoon baking powder. For the cream: 200 g dark chocolate, 200 ml whipping cream, 50 g chocolate butter, 2 tablespoons brandy.

 Tags:  chocolate brownie brownie