Molten Cocoa Brownie Loaf with Brown Butter
From the MolalaCook kitchen · 烘焙手記
Molten Cocoa Brownie Loaf with Brown Butter
焦化牛油流心可可蛋糕
A small 13.5 × 7 cm loaf tin gives this flourless cocoa brownie a dark crust and a spoon-soft centre.
▶ Watch the recipe
Before you begin
Brown butter and white chocolate round out the intense cocoa flavour. Use the dimensions given for the small tin. A shallow layer would cook through much faster and lose the soft centre.
Method 做法
Prepare the egg mixture
Whisk the 50 ml cream and lemon juice together. Add the sugar, condensed milk and beaten egg and mix until uniform. Line a 13.5 × 7 × 4.5 cm loaf tin with baking parchment.
See this stage at 0:45 →
Build the cocoa base
Heat the butter until it turns tea-brown and smells nutty. Take off the heat and let cool a little before stirring in the 100 g cream, soy milk and vanilla. Warm gently, add white chocolate and stir until melted. Sift in the cocoa and stir over gentle heat until smooth.
See this stage at 2:10 →
Combine and strain
Let the chocolate base cool slightly, then stir in the egg mixture. Pass through a sieve to remove any lumps and pour into the lined tin.
See this stage at 2:31 →
Bake briefly and cool
Bake at 230°C (446°F) for about 8–10 minutes. The outside sets while the centre stays soft. Cool before moving, then chill for a smooth, firmer slice.
Watch & bake along
Molten Cocoa Brownie Loaf with Brown Butter
✦Which eggs should I use for a soft centre?+
Tools for this recipe
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
For straining the cocoa base before baking.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
