140g Dark Chocolate
40g Brown Sugar
35g Top Flour
Melt Chocolate and Butter over double boiler. Stir in Brown Sugar until blended. Set a side to cool slightly. Add egg, mix well. Fold in flour until well combined. Pour batter into greased baking pan. Bake in a preheat oven at 180ºC for 10 minutes.
Butter Cake Ingredients
80g Fine Sugar
120g Top Flour
0.25 Baking Powder
While the Brownie layer is baking. Beat Butter and Fine Sugar until creamy. Add in Eggs one at a time and beat until well combine. Fold in half of the sifted flour and baking powder, alternatively add in half of the fresh milk, repeat and mix until well combine.
When you're done here the Brownie Layer should be done as well. Immediately Pour and evenly spread the butter cake batter over brownie, you'll notice it melts away. Bake at 160ºC for 25minutes or until when you insert a cake tester in the middle it comes out clean.
Cool in the tray for 10 to 15 minutes, then remove from tray to totally cool.
Lesson Learnt: Measure 1/3 of brownie and 2/3 butter cake will be the best combination.
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