Description
Last summer, I first prepared a similar dessert, after which he joined the list of "pearls collection", then I had a brownie with cherries and mint. Now I was preparing for the classic American recipe, but added jam black currant filled cakes with icing. To the deepest regret of my oven from time to time behaving immorally, then perepechay to dopekat, so the cakes turned out slightly dry, the type of cupcake, but no less delicious. Bon appetit, AA.
Ingredients
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Dark chocolate
250 g
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Butter
220 g
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Powdered sugar
200 g
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Cocoa powder
20 g
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Chicken egg
4 piece
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Flour
190 g
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Baking powder
0.5 tsp
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Jam
130 g
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Cocoa powder
40 g
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Milk
15 ml
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Butter
30 g
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Balm
20 ml
Cooking
Prepare all ingredients before cooking cakes, as is the case when all you need to do quickly. Oil mixed with chocolate and put in a water bath, to give fully melted ingredients. Remove from the heat.
Powdered sugar mixed with cocoa, add the chocolate, mix thoroughly the ground will become darker.
When the chocolate mass will become less hot one drive egg, carefully all mixing beaters.
Flour mixed with baking powder, in a number of approaches to introduce the chocolate, all very carefully mix with a spatula.
Cover the form with parchment paper, put half of the chocolate batter and flatten that layer would have been less smooth. Spread jam, spread all over the chocolate layer.
Spread rest of the dough, flatten again. Preheat the oven to 175 degrees, bake brownies at the same temperature for 20-25 minutes until a light crust on the surface of the cakes. At the expiration of time to pull out the cakes and allow to cool. During this time, prepare the glaze-watering.
The heated milk mixed with cocoa, add oil and melt on a steam bath. When glaze is smooth, remove from heat and add the liqueur and mix everything. Let stand for 5 minutes.
Pulling out brownies from pan, pour glaze and leave overnight.
Before serving, cut into squares, decorate with currants.
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