Mini Dark Chocolate Brownie Cakes
From the MolalaCook kitchen · 烘焙手記
Mini Dark Chocolate Brownie Cakes
迷你黑朱古力布朗尼蛋糕
Individual cups give these dark chocolate brownie cakes their own crisp edges and soft centres.
▶ Watch the recipe
Before you begin
Melt 70% chocolate with butter, mix the batter and bake for 18–20 minutes. Start checking at the shorter time if your cups are shallower than those in the video.
Method 做法
Melt the chocolate
Gently melt the dark chocolate with the butter, stirring until smooth. Set aside to cool until fluid and only warm.
See this stage at 0:32 →
Mix the eggs and sugars
Whisk the eggs with both sugars. Stir in the melted chocolate mixture, then sift in the cake flour, cocoa and baking soda. Fold until the flour disappears, scraping the base of the bowl.
See this stage at 1:18 →
Bake in individual cups
Divide the batter between oven-safe small baking cups, leaving room for the tops to rise. Bake at 180°C (356°F) for about 18–20 minutes. Let cool briefly before lifting or peeling away the cups.
See this stage at 2:05 →
Watch & bake along
Mini Dark Chocolate Brownie Cakes
✦How can I move the filled cups safely?+
Tools for this recipe
Mini Lava Chiffon Baking Cups (100 pcs)
Bake the small cakes in freestanding paper cups, leaving room for the sponge to rise.
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
