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Brownie cake with peppermint foam
American brownie cake with peppermint foam
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Ingredients
Directions
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Preheat the oven to 190 ° C.
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Grease the brownie mold (20 x 20 cm) and cover with baking paper.
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Put a pan with a layer of water on the fire. Break the chocolate into pieces and put in a bowl.
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Put the butter in the bowl with the chocolate and hang in the pan. Make sure the bowl does not touch the water. Let the chocolate and butter melt.
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Allow the chocolate to cool slightly. Meanwhile, beat the eggs with the sugar lightly. Mix in the chocolate butter mixture.
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Sift the flour with the salt over the batter and spatula through it. Scoop in the brownie shape. Bake the brownie in about 25 minutes until done.
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Remove the brownie from the mold and let it cool down to room temperature in about 30 minutes.
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Put the peppery mint in the container of the hand blender and grind to fine powder.
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Degrease a bowl with the lemon. Split the eggs and whisk the egg whites in the bowl with a mixer. The egg yolks are not used.
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Bring the sugar to the boil with the water in a saucepan.
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Boil the sugar syrup to 118 ° C (this can be measured with a sugar or kitchen thermometer). This takes approx. 5 min.
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Pour the syrup into a thin stream while beating the mixer with the egg white foam. Beat for about 5 minutes until it has cooled to room temperature.
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Fold in the crushed pepper mint and divide the foam into peaks over the brownie.
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Bon appétit! .
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Nutrition
450Calories
Sodium4% DV85mg
Fat35% DV23g
Protein12% DV6g
Carbs18% DV53g
Fiber8% DV2g
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