Tuesday, April 26, 2011

Brownie Cup Cakes by Chef Shireen Anwar

Eggs                                   2
Plain flour (Maida)           2 ounce
Walnut chopped              1/2 cup
Vanilla essence               1 tsp
Plain chocolate                3 1/2 ounce
Butter                                 4 1/2 ounce
Brown sugar                     5 1/2 ounce

Ingredients for topping
Whipped cream                    4 ounces
Chocolate chopped             4 ounces
Liquid glucose                      1 tbsp
White chocolate grated        for decoration

-       Pre heat oven to 190 degree C, melt chocolate in a bowl over a pan of hot water, add butter into the chocolate and mix well till chocolate melted
-       In another bowl beat eggs and brown sugar till foamy, fold the egg mixture into the chocolate mixture then fold in flour with chopped walnuts
-       Divide mixture between the paper cases, bake for 20 minutes on 180 degree C, remove and cool, Spread the topping over the cup cake, decorate with walnuts halves and dust with icing sugar.

Method for topping
Bring the cream to boil in a sauce pan, remove the pan from heat, stir in 1 tbsp liquid glucose, also add 4 ounces chopped chocolate, mix until the chocolate melts, and allow it to cool enough to coat the cup cakes.

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