The raspberry brownie was definitely a challenge. First of all the I hadto adapt the recipe to the cake tins I had which meant I had to double therecipe. With that in mind I ran into problems, as opposed to cake that is lightand fluffy the brownie is very dense and heavy. Something I had not thoughtabout prior to baking. The recipe uses smaller cake tins because the cake wouldbe o heavy otherwise. If I were to do the cake, I again I wouldn’t have doubledthe recipe instead I would have to layers and cut them into 4 thinner layers. Thiswould result in the cake being lower in height but easier to cut into. The browniewould also have done with a little less time in the oven, as the edges ended upbringing a little hard to cut into. The icing was definitely a new challenge asit was meringue based which was hard to deal with and it was my first timemaking a meringue, but as the recipe says it is easy to fix if it curdles, eventhough you panic in the moment.
RaspberryBrownie 15-20 cm
Makes for8-10 slices
3 dl lightmuscovado sugar
1 ½ cupgranulated sugar
4 ½ cupsflour
1 cup cocoa
1 teaspoonbaking soda
100graspberries, preferably fresh, it goes well with frozen too
Meringuebutter cream with raspberries
4 large eggwhites
2 1/3 cupsgranulated sugar (200 g)
250gunsalted unsalted butter
100 g ofraspberry
1. Preheatoven to 175 C
2.Butter and dust two baking tins, 15cm diameter.
3. Cut thebutter into cubes and chop the chocolate coarsely. Melt together on low heat ina large saucepan. Let cool.
4. Beatmuscovado sugar, granulated sugar and eggs light and porous, for about 3minutes.
5. Mix theflour, cocoa and baking powder in a bowl.
6. Pour thebutter and chocolate mixture into the egg mixture and whisk until smooth. Siftthe dry ingredients and stir until the batter is smooth. Spread the batter intothe molds. Smooth the surface by means of a spoon. Press half of theraspberries into each bottom.
7. Bake thebottoms of 45-50 minutes
Meringue Buttercream with raspberries
1. Pour theegg whites and sugar in a heatproof bowl. Place it over a water bath in asaucepan of simmering water. Beat all the time with a hand whisk until themixture is about 65C or until the sugar crystals have melted. Remove the bowlfrom the heat
2. Continuewhisking with electric mixer, or with a kitchen assistant until the mixture iswhite and fluffy as a meringue batter. Whisk until the batter has cooled, whichcan take up to 10 minutes.
3. Add thebutter, a little at a time. When all the butter is added, whisk for 3-5minutes. Do not worry about the butter cream curdles that is easily fixed! Ifit is too cold, place the bowl over a water bath for a few seconds and whiskagain. If it’s too hot, let the bowl stand in the fridge for a while and then whisk.
4. Run theraspberries to puree in a blender. Strain the puree through a fine sieve to getrid of the seeds.
5. Mix thepuree with butter cream and whisk to a smooth frosting. Add a little pink pastecolor if you want a stronger color.
Assemble the cake
1. Cut thetwo bottoms in the middle into four thinner bottoms
2. Add the first layer on a cake stand or a cake tray. Layer the cake with frostingbetween each layer. Let it stand in the refrigerator for about 20 minutes oruntil slightly solidified
3. Apply athin layer of frosting around the cake and let chill.
4. Applyanother layer of frosting until cake is completely even. Set it in the fridgeagain and doing while chocolate glaze
Break thechocolate into pieces and cut the butter into cubes. Melting them slowly in ane saucepan. let cool. The icing will thicken slightly, but was still running
1. Pour thechocolate icing on top of the cake and let it drip down over the edges. ifnecessary, use a spatula to smooth the glaze job quickly so that it does notsolidify
2. decoratethe cake with one or more raspberry