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Main Ingredients | Dark chocolate, Butter |
Cuisine | American |
Course | Desserts |
Prep Time | 41-50 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Double Layer Brownie - SK Khazana
- 1 cup Dark chocolate grated
- 100 grams to grease Butter
- 3 Eggs
- 1/2 cup Castor sugar
- 1 1/2 cups for dusting Refined flour
- 2 tablespoons Cocoa powder
- 3/4 cup Cream cheese
- 1/2 teaspoon Vanilla essence
- 1 tablespoon Cornflour
- 3 tablespoons Milk
- 1 Egg yolk
- to serve Vanilla ice cream
- to garnish Caramel sauce
- to garnish Fresh mint sprigs
Method
- Preheat the oven at 180ºC. Grease a cake tin with butter and dust with flour.
- Take dark chocolate in a bowl, add butter and melt in the microwave for 1 minute. Mix till well blended.
- Break the eggs into another bowl, add sugar and beat with a hand mixer till light and fluffy.
- Add the melted butter-dark chocolate mixture to the eggs-sugar mixture and beat with the hand blender till well mixed. Sift refined flour and cocoa powder directly into the egg mixture and fold in gently.
- Take cream cheese in yet another bowl, add vanilla essence, cornflour, milk and egg yolk and whisk well. Transfer this mixture into a piping bag.
- Put the cake batter in the greased cake tin. Pipe out the cream cheese mixture on top. Make desired shapes with a toothpick. Cover the top with an aluminum foil.
- Keep the cake tin in the preheated oven and bake for 20-25 minutes. Remove and let it cool slightly. Cut the cake into wedges.
- Transfer one wedge on each serving plate, place a scoop of vanilla ice cream over it, drizzle caramel sauce and garnish with mint sprig. Serve immediately.
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