This dessert is a cross between a cake and a pudding. друзьями: 
Time:Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 250 gr butter, plus for lubricating the mold
- 4 very large eggs at room temperature
- 2 tbsp. Sahara
- 3/4 Art. cocoa powder
- 1/2 tbsp. flour
- Seeds from 1 Vanilla Pod
- 1 tbsp. l raspberry liqueur framboise (optional)
- Vanilla Ice Cream
Recipes with similar ingredients: eggs, flour, vanilla pod, raspberry liqueur, vanilla ice cream, cocoa
Recipe preparation:
- Preheat the oven to 160 ° C. Lightly butter 2 liter oval baking dish. (23 x 30 x 5 cm). Melt 225 gr. butter and set aside so that it has cooled down.
- In a bowl of an electric mixer with a “spatula” nozzle, beat eggs with sugar at medium high speed from 5 to 10 minutes before receiving very thick light yellow mass. Sift in the meantime cocoa powder with flour and set aside. When egg sugar mass will be ready, reduce mixer speed, add seeds vanilla, liquor (if used) and a mixture of cocoa powder with flour. Mix to combine all the ingredients. Without changing speed mixer, pour in the cooled butter slowly and mix again all ingredients.
- Pour the brownie mixture into the prepared pan and place on a larger baking sheet with high sides. Pour into a baking sheet hot tap water so that it reaches the middle of the walls forms. Bake exactly 1 hour. Poke the dough with a stick to check readiness of the cake, stepping back 5 cm from the walls of the form: it will be 3/4 clean. The center will look unbaked. Let cool and serve with vanilla ice cream.
