Recipe
Ingredients
150g butter
100g sugar
3 egg
165g chocolate (melted)
100g cake flour (sifted)
adequate almond flakes (roasted)
Steps:
1. Greased a cassata mould/loaf pan with butter and sprinkle the almond flake around it.
2. Chill the mould in the fridge, so that the almond flakes will stick to the mould.
3. Preheat oven to 180C.
4. Cream butter and sugar until light and fluffy.
5. Slowly beat in the egg until well combined.(If batter curdle add in some flour.)
6. Next beat in the melted chocolate until combined.
7. Lastly fold in the flour until well combined.
8. Pour batter into mould.
9. Bake for 40-45mins, if skewer comes out clean when inserted into cake then it done.
10. Leave cake to cool in pan for 5mins then remove and cool on a wire rack.
4 comments:
Dear Madam,
I absolutely adore all your cake making experiments...they all look very delicious. I am making a trip to Singapore and was wondering if you know anyone or where can I learn to make all the different traditional kueh you have on your blog. I will be there a month and would like to learn how to make those traditional kuehs like those from Bengawan Solo.
Thank you. Lee Irwin. Email me please at leelia@att.net
wow.. this brownie looks very special!
Hi Lee Irwin,
Welcome to Singapore.:)
I am not sure of any traditional kueh classes here. But you can get a lot of Nonya kueh recipe books from most of the book stores in Singapore.
Wish you have a pleasant stay in Singapore.:)
Hi Kitchen Corner,
Thanks, the texture of this brownies is soft but not dry or moist. It just like chocolate cake, do give this a try. :)
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