Beginn mit Death … by ChocolateBeginning with the Death … by Chocolate

Update: Für das deutsche Rezept nach unten scrollen!

 What is the best way to make my blog attractive to you? Yes! Chocolate! I mean, who can resist chocolate? So last weekend there came some things together:

  1.  I acquired a squared-cut springform pan for pretty little money. I wanted it for long. It was cheap. And I was happy.
  2. I had an appetite for chocolate brownies or something similar.
  3. The thought of creating my own food blog was still skipping through my head.

In the end I came to the decision, that I bake a halvened recipe of the best chocolate cake in my new pan and cut them into sweet little Brownies.

Then came the thing with the blog. There must be photos. Good photos. Photos you want to eat or bake after. Unfortunately I’m not that good in photographing than in baking. But with a little bit of help (or even a lot more) from my boyfriend, I got some satisfying photos. But the best is, I got a lot of delicious brownies. The recipe is fast, easy and chocolatish. And if you can call a squared-cut springform pan your own, you can bake just as much as it lasts for one or two persons. Additionally you are able to bake something new soon, because the brownies won’t last long.I found that recipe some years ago in a cooking magazine. Since then I baked it several times. The following recipe is for one baking sheet and I halvened it for my pan.

Death by Chocolate

Death by Chocolate

für ein Blech

Zutaten:

  • 225 g + 75 g Zartbitterschokolade
  • 140 g Butter
  • 4 Eier
  • 200 g Zucker
  • 1 TL Vanilleextrakt
  • 100 g Mehl
  • 4 EL Kakao
  • 2 TL Backpulver
  • 50 g saure Sahne oder Schlagsahne

Den Ofen auf 175° C vorheizen (Umluft 150° C).

Das Bleck fetten.

225 g Schokolade in Stücke brechen und zusammen mit der Butter schmelzen. Die restlichen 75 g Schokolade hacken.

Die Eier mit dem Zucker und dem Vanilleextrakt schaumig schlagen. Mehl, Kakao und Backpulver sieben und unterheben. Die Schokoladenbutter unterrühren, zum Schluss die saure Sahne und die gehackte Schokolade. Den Teig gleichmäßig auf dem Blech verteilen und 20 Minuten backen.

 Ich habe den Kuchen in Würfel mit 3 cm Kantenlänge geschnitten.

 Death by Chocolate

Update: Für das deutsche Rezept nach unten scrollen!

What is the best way to make my blog attractive to you? Yes! Chocolate! I mean, who can resist chocolate? So last weekend there came some things together:

  1. I acquired a squared-cut springform pan for pretty little money. I wanted it for long. It was cheap. And I was happy.
  2. I had an appetite for chocolate brownies or something similar.
  3. The thought of creating my own food blog was still skipping through my head.

In the end I came to the decision, that I bake a halvened recipe of the best chocolate cake in my new pan and cut them into sweet little Brownies.

Then came the thing with the blog. There must be photos. Good photos. Photos you want to eat or bake after. Unfortunately I’m not that good in photographing than in baking. But with a little bit of help (or even a lot more) from my boyfriend, I got some satisfying photos. But the best is, I got a lot of delicious brownies. The recipe is fast, easy and chocolatish. And if you can call a squared-cut springform pan your own, you can bake just as much as it lasts for one or two persons. Additionally you are able to bake something new soon, because the brownies won’t last long.I found that recipe some years ago in a cooking magazine. Since then I baked it several times. The following recipe is for one baking sheet and I halvened it for my pan.

Death by Chocolate

Death by Chocolate

for one baking sheet

Ingredients:

  • 225 g + 75 g bittersweet chocolate
  • 140 g butter
  • 4 eggs
  • 200 g sugar
  • 1 tsp. vanilla extract
  • 100 g flour
  • 4 Tbsp. cacao powder
  • 2 tsp. baking powder
  • 50 g sour cream or whipping cream

 Preheat the oven to 175°C (electric; convection 150°C).

Oil a baking sheet with butter or line it with parchment paper.

Break 225g chocolate into pieces. Melt it together with the butter. Chop the rest 75g chocolate coarsely (that will be the chocolate chips in the cake/brownies).

Whisk the eggs, sugar and the vanilla extract until it’s nearly white, creamy and a little bit foamy. Takes about 5 minutes or more.

Sieve the flour, cacao and the baking powder on it and fold it carefully. Then you fold in the liquid chocolate-butter, the sour cream and in the end the chopped chocolate. Spread the batter evenly on the baking sheet and bake it for 20 minutes.

After cooling cut the cake into pieces. My brownies had a edge length of 3cm.

 Death by Chocolate

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