Food Emperor

Simply a muddy brownie

By August 30, 2015 Sweet

Is mud-cake a failed brownie? No, in my opinion it’s a brownie with the perfect amount of flour and that hasn’t been over cooked. I like the creamy muddy texture of the chocolate. Now, I was thinking of telling you about the ancient Aztec civilization and how they loved chocolate, how drinking chocolate was considered the drink of the gods, and how chocolate beans were used as means of payment. But I won’t, because that’s pretty much what every article about chocolate brings up. I just want to say that this recipe is as simple as it is good. You’ll get laid if you make this for your partner.

This is what you need.

  • 75 g of wheat flour
  • 20 g of pure cocoa powder
  • 1 dl golden syrup (it’s sweetens but is also here for the final texture of the cake)
  • 50 g butter
  • 1/2 teaspoon of pure vanilla powder (or the  seeds from one vanilla bean)
  • 1 egg
  • salt
  • 1 dl sugar
  • Crème fraîche (for those who aren’t familiar with this, it’s soured cream. It reminds of American sour cream and Russian/Polish smetana). If you don’t like crème fraîche, use whipped cream. Or why not ice-cream?

This is how you do it.

  1. Set the oven to 175 degrees Celsius
  2. Carefully melt the butter in a saucepan
  3. Combine with sugar and syrup.
  4. Now let the butter cool before you add the egg, or else the egg will coagulate.
  5. Add cocoa powder and flour. Do it through a sieve, it makes the world a better place.
  6. Add a pinch of salt.
  7. Mix it thoroughly.
  8. Grease a baking sheet and put it into a small ovenware.
  9. Pour the mixture in there, and stick a thermometer into it. Trust me, you want this in order to get the perfect texture.
  10. When the internal temperature is 79 degrees, take it out.
  11. Let the cake cool a little so it sets.
  12. Cut it and put it on a plate. Now sprinkle the cake with just a tiny pinch of salt. Salt really brings all the chocolate flavors to life.
  13. Serve with the crème fraîche.
  14. Sprinkle some cocoa powder on top of the cream, and serve!

 

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  • maryluk September 1, 2015 at 22:49

    Hey, I wonder how high is inner temperature in usual brownie?

  • Mag September 3, 2015 at 15:00

    Can I use Maple Syrup or honey instead of Golden Syrup?

    • Kacper September 7, 2015 at 15:23

      Yea, I’ve got the same question.

      • The Food Emperor September 12, 2015 at 23:31

        Same answer to you!

    • The Food Emperor September 12, 2015 at 23:30

      You can, but it will change the flavor and texture.

  • YuukiWenus September 10, 2015 at 16:49

    OŻEŃ SIĘ ZE MNĄ 😀

    • The Food Emperor September 12, 2015 at 23:31

      Dobra!

      • YuukiWenus September 22, 2015 at 19:01

        So how can contact with you?

  • Jerryisback September 13, 2015 at 18:30

    zabieram sie za to ciasto dla debili. Mam nadzieje ze bedzie takie dobre ze aż pitok odlatuje;)

  • Zdrowonaturalnie.pl September 14, 2015 at 14:08

    Hey man. Your chocolate cake was wonderful. I love chocolate in any type. But at this moment we would like to invite you to read our healthy cookies recipe. Its in polish but we hope that you will be able to understand the recipe and ingredients 🙂

    http://www.zdrowonaturalnie.pl/2015/09/owsiane-ciasteczka-z-syropem-klonowym.html?showComment=1442232355705#c3177462109647173013

  • Flamingo September 20, 2015 at 21:20

    Czy taka półplynna forma nie jest niezdrowa?

  • theLore September 29, 2015 at 11:18

    Dear Emperor (or Your Highness),
    Have you ever tried to make it using bar of bitter chocolate instead of cocoa (and butter)? Any thoughts?

  • certamentepeggio October 1, 2015 at 15:50

    Tried the recipe today, followed it step by step (thermometer insertion included) but somehow the cake didn’t solidify enough and I ended up with a gooey mess…any thoughts/help?

    • BM March 19, 2016 at 18:13

      I had the same. The cake after reaching 79 degrees was very liquid, it had to stay in the oven for additional 10 minutes and then it was fine – maybe a little tougher outside, but still soft inside. Is it because of the hit air circulation in the oven or something else?

  • Antonio January 27, 2016 at 13:52

    I would like to make this brownie for a party, but there is a vegan girl and I’m looking for a vegan substitute for “animal ingredients”. Instead of butter I will use coconut butter, but what can I use instead of the egg?

  • Alina Rudnicka March 13, 2016 at 10:13

    Dear Food Emperor, I’m about to prepare the cake and I noticed that you skipped adding vanilla in the final recipe.