A new chocolate recipe on pastry Workshop should never surprise you – it surprises me instead and I’m not kidding. What I mean is that this cake wasn’t planned at all, but I really wanted a chocolate dessert to cheer me up so I mixed this up quickly – funny thing is I didn’t get the chance to taste it as I ended up sending it to my cousin for his birthday. I heard he and his guests totally loved it and I couldn’t be happier I managed to make his day brighter.

The brownie base is rich and dense and literally loaded with chocolate. It really is an easy to make cake, but amazing in its simplicity. Once the brownie base is done, I simply topped it with a silky ganache, an airy vanilla whipped cream and plenty of fresh and fragrant strawberries. The chocolate drops were like the cherry on top and they only made the cake richer and more chocolatey. Sometimes less is more and I believe this cake proves the truth in that saying. It’s the perfect balance of richness and freshness, it’s the classic combination of chocolate and strawberries, everything brought to a whole new level with plenty of vanilla whipped cream.

{Brownie Cake}

 

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Author: Olguta - Pastry Workshop

Serves:: 6-8

Ingredients:

• 175g dark chocolate, chopped (I)
• 100g butter, cubed
• 100g white sugar
• 2 eggs
• 40g all-purpose flour
• 1 pinch salt
• 60g walnuts/pistachio/almonds/peanuts (optional)
• 80g dark chocolate, chopped (II)
• 80ml heavy cream (I)
• 150ml heavy cream, whipped (II)
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries
• Chocolate drops to decorate

Directions:

1. Pre-heat your oven to 350F and lined a round cake pan (18cm) with baking paper.
2. Melt the chocolate (I) with butter until smooth (over a hot water bath or in the microwave).
3. Stir in the sugar and eggs and give it a quick mix then add the flour and salt and stir again.
4. Fold in the walnuts if you're using any then pour the batter in your round cake pan.
5. Bake for 30 minutes then allow the cake to cool completely.
6. For the chocolate ganache, bring the heavy cream (I) to the boiling point and stir in the chocolate (II). Mix until smooth then let the glaze cool and set slightly.
7. Top the cake wih chocolate ganache and decorate with whipped cream flavored with vanilla extract, strawberries and chocolate drops.
8. Serve the cake chilled.

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ROMANIAN

Ca tot veni vorba de retete usoare, iata o reteta simpla, simpla, dar delicioasa. Din pacate nu am o sectiune cu tortul pentru ca a plecat in deplasare, dar am inteles ca a fost devorat, asa ca eu una ma declar fericita. Blatul e o negresa veritabila, densa, ciocolatoasa, delicioasa, iar toppingul e cat se poate de simplu – ganache, frisca vanilata si capsune din belsug. Mai simplu de atat nu se poate!

Ingrediente:

Blat:

• 175g ciocolata neagra, tocata
• 100g butter, cubed
• 100g zahar
• 2 oua
• 40g faina
• 1 praf de sare
• 60g alune/miez de nuca/fistic/migdale, tocate sau chiar fulgi de ciocolata (optional)

Topping:

• 80g ciocolata neagra, tocata
• 80ml frisca lichida
• 150ml frisca lichida, batuta
• 1 lingurita extract de vanilie
• 2 cani capsune, feliate
• Picaaturi de ciocolata

Mod de preparare:

Blat:

1. Topiti untul cu ciocolata intr-un bol pe baie de aburi.
2. Luati de pe foc si adaugati zaharul, ouale, faina si sarea. Mixati doar pana la incorporare apoi adaugati miezul de nuca daca folositi.
3. Turnati blatul intr-o forma rotunda de tort cu diametrul de 18-20cm si coaceti in cuptorul preincalzit pentru 25-30 minute.
4. Scoateti din cuptor si lasati sa se raceasca in tava apoi transferati pe un platou.

Topping:

1. Faceti un ganache din 80g ciocolata neagra si 80ml frisca lichida (incalziti frisca intr-un vas pe foc mic apoi luati de pe foc si adaugati ciocolata. Amestecati pana se topeste complet).
2. Lasati ganache-ul sa se raceasca la temperatura camerei apoi turnati-l peste blat.
3. Aromati frisca cu vanilie si decorati tortul cu frisca, capsune si picaturi de ciocolata.