Making cakes is a craft that is not given to everyone. Unlike everyday cooking, where there is more room for improvisation and tinkering, pastry is an exact science, where every gram counts, one less egg can ruin the entire effort and five more minutes in the oven is safe. They mean total failure. That precision and rigor is what excites but also what scares.
You have to know, of course, that not all cakes are a clockwork affair, and that there are some that, although they require following the rules to the letter, are enhanced when you make them with ease and not so much thoroughness. This is the case of this one, which has no name — we simply gave it what it is: brownie cake, delicacy and meringue — precisely so as not to be so presumptuous but rather transparent, as if to say “this is what I am, simple and delicious.”
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More about Recipe
Making the meringue is the most challenging part —here is a good tutorial— but it is not molecular gastronomy either. For the rest you just need to measure the ingredients well and take care of the time in the oven. And the result? A cake worthy of any birthday, rustic but therefore joyful, that does not make you want to photograph it as much as eat it.
- 250 gr semi bitter chocolate
- 125 gr of butter
- 4 eggs
- 2 cups granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla essence
- 1 cup flour without baking powder
- 1 cup of walnuts (optional)
- 300 gr of delicacy
For the meringue
- 1 cup egg whites (5-6 eggs)
- 2 cups of sugar
- Turn on the oven to 180 degrees. In a pot, over low heat, melt the butter with the chocolate. Remove from heat and add the eggs one at a time. Mix well. Then add the sugar and mix again. Add the salt, vanilla, flour and, finally, the walnuts, although they are optional, and stir again until completely incorporated.
- Line a round mold with butter paper and put the brownie mixture there, making sure it is level and even. Put in the oven for about 50 minutes. The technique to know if it is ready is that when moving the mold, the mixture does not move. Remove from the oven and reserve.
- For the meringue, put the egg whites with the sugar in a bain-marie and beat until you can no longer feel the sugar granules when you touch it with your fingers. At that point, remove from the heat and beat until you see a firm meringue.
- To assemble the cake, we put the brownie base, add a generous layer of delicacy and then finish with the meringue on top.
Here are two PAA (People Also Ask) related questions for the provided text:
## World Today News Interview: Decoding the Brownie Cake
**Intro:** Welcome back to World Today News. Today, we delve into the fascinating world of baking with not one, but two esteemed guests, [Guest 1 Name], a renowned pastry chef, and [Guest 2 Name], a food writer and passionate home baker. Together, we’ll unpack the intricacies of making the delectable brownie cake with meringue, a recipe featured on our website.
**Section 1: The Art and Science of Baking**
* **Interviewer:** [Guest 1 Name], the article mentions that baking, unlike general cooking, is ”an exact science.” Could you elaborate on this concept and its implications for achieving the perfect brownie cake?
* **Interviewer:** [Guest 2 Name], as a home baker, do you find this scientific approach intimidating or liberating? How do you balance precision with the joy of improvisation in your own baking process?
**Section 2: Deconstructing the Brownie Cake**
* **Interviewer:** [Guest 1 Name], this particular recipe calls for a unique pairing of brownie base, dulce de leche, and meringue. What inspired this combination, and what does each element contribute to the overall flavor profile and texture?
* **Interviewer:** [Guest 2 Name], have you explored similar flavor combinations in your own baking? What tips would you offer to readers looking to experiment with their own variations of this recipe?
**Section 3: Mastering the Meringue**
* **Interviewer:** [Guest 1 Name], the article highlights the meringue as the most challenging part of the recipe. What are some common pitfalls bakers encounter when making meringue, and what advice would you give to ensure a successful outcome?
* **Interviewer:** [Guest 2 Name], have you ever experienced meringue mishaps? Can you share a learning moment or a tip that helped you overcome a challenge?
**Section 4: The Joy of Simple Indulgence**
* **Interviewer:** [Guest 1 Name], the article describes this brownie cake as “rustic but joyful.” Why do you think this particular dessert has such a comforting and appealing quality?
* **Interviewer:** [Guest 2 Name], what draws you to recipes like this one that prioritize taste and enjoyment over elaborate presentation? Do you find this approach resonates with today’s baking sensibilities?
**Outro:** Thank you to our guests, [Guest 1 Name] and [Guest 2 Name], for sharing their expertise and insights.
Don’t forget to check out the full brownie cake recipe on our website, world-today-news.com, and get ready to experience the joy of baking something truly special.
