Description
I do not know what to find the words to tell you about the taste of this pie bomber. Unreal delicious, with a wonderful structure, something between a cupcake and a brownie, with a stunning chocolate shade and loads of flavor.
Ingredients
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Brown sugar
250 g
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Flour
210 g
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Cocoa powder
75 g
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Butter
230 g
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Chicken egg
2 piece
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Dry red wine
300 ml
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Soda
1 tsp
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Salt
0.5 tsp
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Cinnamon
0.5 tsp
Cooking
All products for the dough must be at room temperature.
Soft butter at room temperature mix with the brown sugar and beat with a mixer for 4-5 minutes, one by one enter the eggs, continuing to whisk.
Should get lush homogeneous mass.
Sift dry ingredients: flour, soda, cocoa, cinnamon.
Mix them with a whisk.
Enter a third of the dry mixture into the oil, quickly stir.
Add half a serving of dry wine.
Re-enter the second third of dry mixture and remaining wine, stir and fill up the remaining third of the dry mixture.
Pour the mixture into the molds and bake in a well preheated oven at 180* for about 45-50 minutes until tender, check for a dry match.
To give the cake a little stand in the form, then remove and cool on a wire rack.
Cut into portions and serve.
That's such a cute slice of this incredible pie.
Serve with any desirable sauce, ice cream, berries.
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