|WHEAT FLOUR||280 g|
|COCOA POWDER, DEFATTED||136 g|
|VANILLA SUGAR||30 g|
|SPONGOLIT 550||4 g|
|NUTRISOFT 55||2 g|
|ICING SUGAR||approx. 20 g|
|NUTS( WALNUT)||50 g|
|CHOCOLATE DROPS||50 g|
- Blend powder mix with egg, oil butter and milk.
- Mix at low speed for 30 sec. using flat beater.
- Whip at medium speed for 30 sec.
- Gently mix nuts and choclate drops to the batter.
- Pour batter in a greased 30x40cm rectangular baking tin.
- Sieve icing sugar on top before baking.
- Bake at 175-185ºC for approx. 20-22min.
A chocolate brownie (or simply called a brownie) is an American dessert or snack made with chocolate. Its name came from its dark brown color. It tastes like a cross between a cake and a cookie. Unlike other cakes, it is baked without baking powder so it is much thicker. It is normally served cut into squares or rectangles. It can be eaten as a snack, or with ice cream or whipped cream as a dessert.
There is no clear record of how brownies were first made. They were first made in the late 1880s. The first known recipe for brownies was in the 1897 Sears, Roebuck Catalogue. The most popular story about the origin of the brownie is about a housewife in Bangor, Maine. It says that the house wife forgot to add baking powder to a chocolate cake she was making. The cake did not rise but it was still delicious. Chocolate brownies are also very popular dessert in the United Kingdom.
Cakes have a long tradition as a sweet temptation. In addition to numerous local specialties, some formulations are popular all over the world.
We offer food performance ingredients for cake applications such as aerating emulsifiers (Spongolit®) and Nutrifsoft®, a single emulsifier, to generate an excellent cake structure and appearance.
LIGHT WHIPPED CUSTARD CREAM
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla.
BLACK FOREST CAKE
Black Forest cake (American English) is a chocolate sponge cake with a rich cherry filling based on the German dessert Schwarzwälder Kirschtorte (pronounced [ˈʃvaʁt͡svɛldɐ ˈkɪʁʃˌtɔʁtə]), literally “Black Forest Cherry-torte”.
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