Description
This recipe is for lovers supercollege pastries without cream. Brownies mouth-watering aromas of almonds, rum and chocolate is literally to die for! Absolutely not a dry, silky-moist, very tasty. Bake the cake in advance, under the hood it in a cool place quietly stand for a couple of days and will be even more fragrant!
Ingredients
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Chicken egg
2 piece
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Sugar
3 Tbsp
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Sour cream
2 Tbsp
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Butter
50 g
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Flour
150 g
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Cocoa powder
2 Tbsp
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Bird cherry flour
3 Tbsp
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Leavening agent
1 pack
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Flavor
0.25 tsp
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Chicken egg
2 piece
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Sugar
3 Tbsp
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Pudding
1 pack
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Sour cream
4 Tbsp
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Powdered sugar
1 Tbsp
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Flavor
0.25 tsp
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Dark chocolate
80 g
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Powdered sugar
Cooking
For the bottom layer in a bowl the eggs, sugar, softened butter, sour cream, ground cherries, and cocoa. Add almond flavoring and Mix with a mixer until smooth.
The top sift the flour with the baking powder and stir it into the dough with a mixer on low speed.
Put the dough in covered with parchment the form and flatten. Sprinkle with half grated chocolate.
Beat the egg yolks with the sugar until it forms a lush white cream. Stir in the sour cream and add a package of pudding. Add the other half of grated chocolate and stir.
Proteins whisk in cool foam with powdered sugar. Gently stir in the dough. Pour over bottom dough into shape.
Bake in a preheated 200 degree oven before lifting and setting the edges. Then reduce the heat to 180 degrees and bake until cooked – dry splinter. It is important not to overdry the dough, check on the oven.
The finished brownies to cool to a warm state in the form, then carefully remove to wire rack and cool without removing the paper until cool.
Then remove the paper, gently helping with a knife to break the delicate cake. Sprinkle with powdered sugar and serve.
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