Negresa pufoasa/ Fluffy brownie

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IMG_3938Imi era dor de o negresa clasica asa ca m-am apucat sa o fac si pentru ca am vrut-o mai deosebita…am facut si o crema ganache pe care am pus-o deasupra. Merge si fara crema, doar cu o glazura simpla de cacao sau ciocolata. Este senzationala oricum si nu cred ca ma voi satura vreodata de aceasta prajitura, mai ales de mirosul ei ciocolatos!

Ingrediente pentru o tava de 34cm /22 cm:

4 galbenusuri

6 albusuri

250 gr margarina

50 gr cacao

1ย  3/4 cana faina (aprox. 250 gr)

2 cani zahar (360 gr)

1 praf de copt

1 praf de sare

1/2 cana lapte (125 ml)

Crema ganache (optional):

250 gr frisca lichida

250 gr ciocolata (amaruie sau cu lapte)

Glazura (otional):

6 linguri apa

6 linguri zahar

6 linguri cacao

50 gr unt

IMG_3944Mod de preparare:

  • Margarina impreuna cu zaharul, cacaoa si laptele se pun intr-o cratita de inox pe foc mic si se amesteca continuu cu o lingura de lemn pana cand margarina si zaharul s-au topit. Se trage cratita de pe foc si se lasa sa se raceasca (eventual punem apa rece in chiuveta si scufundam craticioara in apa ca sa se raceasca mai repede mestecand cu o lingura in compozitie), apoi adaugam galbenusurile pe rand (numai cand aluatul este racit) amestecand bine in compozitie.
  • Batem albusurile spuma cu praful de sare si apoi le incorporam in aluat cu ajutorul unui tel in forma de para cu miscari de jos in sus.
  • La final cernem faina si o amestecam cu praful de copt si o incorporam usor in compozitie cu telul.
  • Tapetam o tava cu hartie de copt (pe care o dam printr-un jet de apa rece si o stoarcem bine. In felul acesta hartia se va aseza foarte usor in tava), turnam compozitia in tava si coacem prajitura la 180 ยบC pana cand trece testul scobitorii.
  • O lasam sa se raceasca apoi o taiem bucatele si turnam glazura peste ea (in cazul in care punem glazura deasupra).

Glazura:

Intr-o craticioara se pune untul, zaharul, apa si cacaoa si lasam pe foc pana cand obtinem un amestec omogen , mestecand continuu cu o lingura.

Turnam glazura racita peste prajitura taiata bucatele.

Crema ganache: eu am pus crema ganache in loc de glazura!

Frisca lichida se pune pe foc mic si cand este aproape sa fiarba adaugam ciocolata rupta bucatele si amestecam bine cu un tel sau cu o lingura pana cand devine lucioasa.

O bagam la congelator aprox. 20 de minute ca sa se raceasca, apoi o mixam bine cu mixerul pana cand se intareste si devine o crema pufoasa. Aceasta crema se pune deasupra prajiturii, fara sa o taiem in prealabil (altfel se va usca).

Este foarte pufoasa si delicioasa! este si usor de facut si nu da batai mari de cap, eu am vrut sa fie mai bogata de aceea am pus crema deasupra, dar se poate omite crema si se poate glazura doar cu ciocolata.

Pofta buna!

IMG_39391


Negresa pufoasa/ Fluffy brownie
 
Prep time
Cook time
Total time
 
I missed a classic brownie so I started to do it and I wanted it more special ...so I did a ganache cream and I put it on top. It goes without the ganache using just a simple chocolate glaze. It is sensational anyway and I do not think I will ever saturate from this cake, especially when I smell chocolate!
Author:
Recipe type: desert
Cuisine: romanian
Serves: 15
Ingredients
  • Ingredients for a tray 34cm / 22 cm:
  • 4 egg yolks
  • 6 egg whites
  • 1 cup/ 250 gr margarine
  • ⅓ cup or 50 gr cocoa
  • 1¾ cup flour (about 250 grams)
  • 2 cups sugar (360 gr)
  • ½ tsp baking powder
  • 1 pinch of salt
  • ½ cup milk (125 ml)
  • Cream ganache (optional):
  • 250 gr whipped cream
  • 250g chocolate (dark or milk)
  • Glaze (optional)
  • 6 tablespoons water
  • 6 tablespoons sugar
  • 6 tablespoons cocoa
  • ¼ cup or 50 g butter
Instructions
  1. Put margarine,sugar, cocoa and milk in a saucepan and place on low heat and stir continuously with a wooden spoon until margarine and sugar are completly melted. Pull the pan from the heat and let it cool (possibly put cold water in the sink and place saucepan in water to cool quickly mixing with a spoon in composition), then add the egg yolks one at a time (only when the composition is cool) stirring well.
  2. Beat egg whites with a pinch of salt until stiff and incorporate into the dough with a whisk from bottom up.
  3. Finally sift flour and baking powder. Incorporate them slightly in composition.
  4. Pour the mixture into the pan with parchment paper and bake the cake at 180 ยบ C until passing toothpick test.
  5. Let it cool then cut pieces and pour the glaze over it (if you make glaze).
  6. Glaze:
  7. In a saucepan put butter, sugar, water and cocoa and let it simmer until you will have a homogeneous mixture. Stir continuously with a wooden spoon!
  8. Pour glaze over cooled cake cut in pieces.
  9. Cream ganache: I put cream ganache instead of frosting!
  10. Put whipped cream in a saucepan on low heat. When is almost boiling add broken chocolate pieces and mix well with a whisk or spoon until it becomes shiny.
  11. Put in the freezer approx. 20 minutes to cool, then mix well with electric mixer until stiff and fluffy. This cream goes on top of the cake, without a cutting the cake in advance (otherwise it will dry out).
  12. It's very fluffy and delicious! You can choose either to use glaze either chocolate ganache. it is up to you!
  13. Enjoy!

ย 


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15 thoughts on “Negresa pufoasa/ Fluffy brownie

  1. raluca balogh
    August 25, 2013 at 3:52 am

    kiar e pufoasa!si usor umedaaa??????

    1. Gabriela
      August 25, 2013 at 12:31 pm

      Da scumpa mea, e super pufoasa si usor umeda, exact cum trebuie sa fie! se topeste in gura! Pup

  2. August 30, 2013 at 1:37 pm

    Ce bine arata, e perfeeeecta!!! Fur tavita sa ma delectez si eu cu bunatatea asta!

    1. Gabriela
      August 31, 2013 at 11:31 pm

      Multumesc paula! si eu am salivat la prajitura aia a ta de cioco si mascarpone cu zmeura sau capsuni, nu mai imi amintesc, dar si acum ma gandesc la ea :-).
      Te puup!

  3. September 5, 2013 at 10:58 am

    Doamne, cum arata! Parca ma vad asa cum infig lingurita in ea ๐Ÿ˜€

    1. Gabriela
      September 11, 2013 at 1:12 am

      te cred, si mie mi se par irezistibile negresele si din cand in cand imi fac pofta ๐Ÿ˜€

  4. November 3, 2013 at 3:12 pm

    arata perfect ! nici la cofetariile simandicoase nu arata asa bine negresele….

  5. November 8, 2013 at 6:04 pm

    Draga mea, mi-a facut o pofta nebuna de negresa! Maine fac si eu o portie mica pt ca daca as face o tava mare, as manca-o pe toata.:))
    Pup cu drag!

    1. Gabriela
      November 10, 2013 at 5:00 pm

      Wow Laura, ce onoare sa ma vizitezi ;-)! ma bucur ca iti face pofta negresa mea si chiar te rog sa o incerci! pupici multi!

  6. Elena
    March 9, 2014 at 9:48 am

    Dar cacao, cand se pune, ca nu ai specificat?

    1. Gabriela
      March 9, 2014 at 12:48 pm

      Elena uite aici scrie , in primul rand de la modul de preparare: ” Margarina impreuna cu zaharul, cacaoa si laptele se pun intr-o cratita de inox pe foc mic si se amesteca continuu cu o lingura de lemn pana cand margarina si zaharul s-au topit.”
      Succes! si multumesc pentru vizita!

  7. Elena
    March 11, 2014 at 8:58 pm

    Imi cer scuze, nu am vazut…graba….dar am pus cacao la sfarsit si a fost ok. Chiar mia iesit o negrasa pufoasa si a si crescut cum imi doream, nu stiu de ce majoritatea negreselor sunt necrescute…in fine , pe aceasta o voi face mereu si poate ai o varianta de negresa asa pufoasa si de post ๐Ÿ™‚

  8. mike
    March 12, 2014 at 5:23 pm

    super

  9. Mihaela
    October 25, 2015 at 8:34 am

    Buna, poti sa ne spui, te rog, ce dimensiuni are tava pe care ai folosit-o?
    Multumesc!

    1. Gabriela
      October 29, 2015 at 3:20 pm

      Buna Mihaela,
      de obicei scriu in titlu, la ingrediente’
      “Ingrediente pentru o tava de 34cm /22 cm:”
      Pupici

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