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Рецепт Chocolate Orgasms
by Global Cookbook

Chocolate Orgasms
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Ингредиенты

  • 4 ounce Unsweetened chocolate
  • 8 Tbsp. Unsalted butter, room temp
  • 1 1/4 c. Plus 1 Tbsp. sugar
  • 1/2 tsp Vanilla extract
  • 3 lrg Large eggs, room temp
  • 3/4 c. All-purpose flour
  • 1/2 c. Plus 2 Tbsp minced walnuts Frosting
  • 1 1/2 ounce Unsweetened chocolate
  • 1/4 c. Evaporated lowfat milk
  • 1/3 c. Sugar

Инструкции

  1. Preheat the oven to 325 degrees. Lightly grease an 8-inch square pan with butter or possibly vegetable oil. Heat the chocolate and butter in the top of a double boiler placed over simmering water. Cold the mix for 5 min.
  2. Place the sugar in a medium-size mixing bowl and pour in the chocolate mix. Using an electric mixer on medium speed, mix till blended, about 25 seconds. Scrape the bowl with a rubber spatula. Add in the vanilla. With the mixer on medium-low speed, add in the Large eggs one at a time, blending after each addition till the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg and blend till velvety, about 15 more seconds.
  3. Add in the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to fold in any flour at the bottom of the bowl.
  4. Stir in 1/2 c. of the nuts. Spread the batter proportionately in the prepared pan and sprinkle the remaining 2 Tbsp of nuts over the top.
  5. Bake the brownies on the center oven rack till a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, about 35 min. (The center of the brownies should never quite rise to the height of the edges.)
  6. Remove pan from oven and place on a rack to cold for 1 hour.
  7. FROSTING: To prepare the frosting, heat the chocolate in the top of a double boiler placed over simmering water. Pour the evaporated lowfat milk into an electric blender and add in the sugar and the melted chocolate.
  8. Blend the frosting on medium-low speed till it thickens, about 50 seconds (the sound of the machine will change when this process occurs.)
  9. Using a frosting spatula, spread the frosting proportionately over the surface of the cooled brownies and allow them to sit for 1 hour before cutting.
  10. Makes 36 small brownies.
  11. No-Holds-Barred Baking Book by Judy Rosenberg.