UPDATE: because as I said, there is no holiday without the Brownies Cappucino cake and because it deserves an update. :))) Friends, obviously I know why. :))
Although the cappuccino brownies cake, I always considered her the "queen of the holidays", I remade it these days, because I had a crazy craving 🙂 This is the cake that convinced me to spend a lot of time in the kitchen. Well, the credit goes to Natalia , my dear friend, who shared this recipe with me . 🙂
It seems difficult to make but I assure you that it is part of the category " cake recipes very easy to prepare and very easy to eat". :))
cappuccino cake brownie with ice cream near me
“>120 g dark chocolate
“>1 teaspoon ness, dissolved in 1/2 tablespoon hot water
“>1 vial of vanilla essence
“>1/2 cana faina
“>1/2 cup walnut kernels
“>150 g Almette cream cheese with sour cream
“>100 g old powder
“>1/2 teaspoon cinnamon
“>80 g dark chocolate
“>50 ml liquid cream
Add eggs, one at a time, mixing vigorously after each, until the composition becomes glossy.
Sift flour and salt into it, mix ONLY and add chopped walnut kernels.
Spread the dough with a spoon in the tray (20/30 cm) lined with baking paper and bake for about 25 minutes, at 180 degrees.
Beat the cream cheese with the butter until the cream becomes fluffy.
Add powdered sugar, vanilla and cinnamon and beat a little more until smooth.
Grease the cream evenly on the baked and cooled countertop.
Let cool for an hour.
Melt the chocolate, butter, whipped cream and ness dissolved in water, stirring constantly, until the icing becomes homogeneous. Cool to room temperature.
Grease the icing evenly over the layer of cream and let it cool for at least 3 hours.
Cut into squares, which are stored in the refrigerator.
- This thing about keeping it in the fridge is a metaphor, literally! :)) Natalia says in the recipe that it can be kept for up to 5 days. But who sits with such a cake in the fridge for so long? I don't! :)))
Ilda also tried this recipe and sent me pictures: