Cooking with Chocolate and Cocoa

Scandinavian Brownies With Cocoa

Pasilla mole Yield: 24 servings
 

Ingredients

1¼ cup / 170 g all-purpose flour
1½cup / 340 g sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup / 170 g butter
3 fl oz / 0.9 dl boiling water
3 eggs
5 oz / 150 g chopped walnuts or pecan nuts

Ingredients for frosting

6 oz / 170 g butter
1 fl oz / 30 ml strong brewed coffee
(or 1 teaspoon instant coffee powder dissolved in 2 tablespoons hot water)
12 oz / 340 g icing sugar
1½ tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract

Method

1. Preheat oven to 180 deg C / 350 deg F / Gas mark 4.
2. Line a 33 x 23 cm / 13 x 9 in cake tin with greaseproof or other non-stick paper and grease the tin.
3. Melt the butter in a saucepan.
4. In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract.
5. Add eggs, melted butter and hot water and mix until smooth.
6. Add chopped nuts.
7. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
8. Cool the cake. Glace with the chocolate frosting.
9. For the frosting, melt the butter in a sauce pan and remove from the heat. Add coffee, mix with icing sugar, cocoa powder and vanilla. Stir until smooth and spread over the cake.

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