Ingredients
For the Brownie
140gms – Dark chocolate, broken into pieces. ( i use Morde)
1/4 cup – Unsalted butter
1/4 cup – Brown sugar
1 no – Egg, at room temperature
1/4 cup – All purpose flour
For Butter Cake
1/2 cup – Unsalted butter, at room temperature
1/2 cup – Caster or Powdered Sugar
2 nos – Eggs
1 cup – All purpose flour
1/4 tsp – Baking powder
3 tbsp – Milk
Preparation
.Measure and set aside ingredients for brownie and cake seperately.
.Grease and line a loaf tin. Incase you want to make mini cakes grease and dust any muffin tin or mini cheesecake tin.
. Make sure the butter and eggs are in room temperature.
. Seive baking powder and flour (that is kept aside for the cake) together a couple of times.
Method
For the Brownie
Melt chocolate and butter in a saucepan. Make sure the flame is low. Keep stirring so that the butter doesnt melt more and turn into ghee, or the chocolate starts sticking to the bottom. Once the mixture has come together and is smooth and glossy, set it aside to cool. Add nrown sugar and mix it well till the sugar dissolves.
Preheat the oven to 180°C.
When the mixture is warm ( you should be able to feel nice and warm not hot nor room temperature when you touch the bottom of the saucepan) add egg and mix well using a whisk.
Fold in the flour till well combined. Pour this mixture into the prepared tins and bake for 10 to 13 mins. The top has to be set that’s it.
For the Butter Cake
Cream butter and sugar for 2 mins using a hand blender. The mixture has to turn pale yellow colour. Add eggs one by one mixing well. Now using a spatula, fold the flour and baking powder mix into this. Mix till there are no lumps.
Fill this batter into a pipping bag and keep it ready.
As soon as the brownie is done, pull the baking tray out and very quickly pipe the cake batter on the hot brownie. Make it quick as the butter in the batter will start melting immediately. Flatten the top as much as possible and slide the tray back into the oven and bake for an other 20 to 25 mins or till skewer comes out clean.
Cool it in the tin for 5 mins, carefully loosen the sides and remove the cake and serve it hot with a nice drizzle of melted chocolate or fresh cream…
* If you do not have a piping bag take the batter in a jug and pour it quickly into the tin.
Recipe Courtesy: www.rasamalaysia.com
A thing of beauty ….
Thsnk you Malvika 🙂
Its awesome…n no doubt would be tasting too…eager to try this recipe..Is there any alternative for egg, if so pls let me know the measurements too..thanx..
Hey Kripa, thank you so much…
I do not have an eggless bersion of this. Buy incase u have eggless brownie and cake recipe, u can use that…. Sorry ?
They look so beautiful and yum!!!
Thank you 🙂
Tried… Very nice n tasted good.
The problem I had is that brownie n cake came out separately…. It wasn’t together
Hey abig. Glad you liked the taste. The layers seperates incase the brownie layer is has cooked even a little more than required. The top of the brownie has to be just set, so you can pour the butter cake batter. Hope it works out next time.
My family loved this cake, baked it many times.. only problem is with the color of butter cake.. it doesn’t come out yellow as yours.. color is white
Pls help me..
Hey Shivali, I am so glad your family loved it ? The colour depends on the colour of the butter and egg yolks. So I wouldn’t worry much about the colour till the texture is good ?