Mexican chilli mud cake, raspberry and tequila cream with cinnamon tortilla tubes
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The last few weeks have been absolutely crazy for me, burning the candles at both ends so have been unable to find much time for myself… In dire need of a massage and a holiday!
With all that said, what perks you up better than an unhealthy dose of sugar, chocolate and butter!
I remember the days when the Cookie Monster was a crack addicted cookie eater heating up cookie dough on a spoon to get his next fix, but today he’s on the straight and narrow and explains that cookies are now only a sometimes food. So I shouldn’t have to explain that this is not an everyday treat, a 1cm cube will need a week of gym work, or a weekend of vigorous bedroom antics… This chocolate brownie will break hearts! Both when you realise it’s all gone, and when the chocolaty goodness is clogging up those so valuable arteries.
This will make a HUGE slab, but what’s great about that is, if you have left overs… WHAT THE HELL IS LEFT OVER BROWNIE?!?!?!… you can freeze it down and with a few seconds in the microwave relive those moments of freshly baked brownies…
You will need;
MIXING BOWLS, preferably stainless steel for double boiler and to hold all the stuff
SAUCEPAN half filled with boiling water, big enough to sit a mixing bowl on without touching the water, if the water touches the bowl you risk over cooking the chocolate and it will go dry
WHISK to beat the crap out of your mixture
SPATULA to make sure you get every last drop into the tray, unless you want to relive your childhood and lick the bowl clean yourself
SCALE to weigh yourself post brownie or ingredients
BAKING TRAYS to hold your brownie and keep it warm
OVEN to cook stuff
A LONELY APPLE to laugh at while you wait for your brownie to cook!
150g Cocoa Powder
150g Plain Flour
2tsp. Baking Powder
700g Caster Sugar
MELT Butter and chocolate over a double boiler
SHAKE Flour, cocoa, and baking powder through a sift
THROW All the dry ingredients into the melted chocolate mix and stir until smooth
BEAT Eggs into chocolate mixture
CARESS The baking tray with a spray of canola and line with baking paper
DRIZZLE Mixture into the tray
BANG IT in the oven
Now this is where baking gets hard, not all ovens are the same so cooking times will vary. Roughly between 10-25 mins @ 180°C, you want to be able to stick a skewer in and it NOT come out clean, but set enough that it won’t wobble if you shake it, also should spring back if you touch it… If you can perfect these 3 qualities in your brownies, I guarantee you will have a very fulfilling sexual love life!!!
Chef tip: Use a second baking tray upside down with baking paper and turn out the fresh from the oven brownies, then place the hot baking tray on top of the brownie right way up. This will ensure you get an even levelled brownie as it will compress it flat as it cools…
If you haven’t already gone face first into molten tray of brownie in front of you, serve it up with fresh raspberries, and vanilla bean ice cream.