Today in Family Kitchen with Javier Romero I will teach you how to make a giant chocolate cake, special for wet cakes or fondant cakes. It goes without saying that you can eat it dry by dipping it in milk and you will have a delicious dessert for breakfast. If you do it with this size (I used a removable rectangular shape of 30×40 cm), you can put it without a problem on a birthday where you have a lot of guests. Even use it for the purpose for which this giant brownie is designed to make a spectacular cake. This is where your imagination comes in. You can experiment with as many things as you want, but what I recommend from my point of view is to moisten the cake in some way.
To give you some idea of how to use this chocolate cake, I will leave you some sponge cake that I posted in Family Kitchen and which you can see by clicking on the title in blue.
– San Marcos cake
– Three cakes with milk chocolate
– Cappuccino cake
Ingredients for 24 people
We will start preparing the chocolate cake by placing a pan with two fingers of water on the fire. It should be large enough to hold a metal bowl inside, but not touch the water. The fire should be of low intensity, because the water should not boil at all times. We will put the chocolate and butter in the bowl and wait for them to melt, stirring occasionally so that the pieces on top melt beforehand.
When we mix and melt the chocolate and butter, we will take the bowl out of the casserole. Then we will add the milk and mix it well with the chocolate and butter. Then we will do the same with the ground almonds.
In case you have a mechanical mixer like mine (you can see a similar one CLICK HERE), you can do the following task simultaneously with the preparation of chocolate. It involves placing the eggs and sugar in a mixing bowl and beating them for 7-8 minutes at maximum speed until you get a whitish mixture that has greatly increased in size.
At this point we will add the chocolate, which should not be hot, because it can affect the structure of the dough. For this we will reduce the mixing speed to low intensity.
Once we have mixed everything well, we will take it out in a larger bowl (I repeat, in case you make a cake of this size. If it is smaller, it will fit perfectly in the mixing bowl). There we will add the flour mixed with the yeast through a sieve to sift it and mix it by hand.
When we prepare the dough, we will put greaseproof paper between the base of the form and on the sides to avoid leaks, and then we will spread it with a spray (or spread with butter and sprinkled flour). Then we will discard the whole mixture and shake the form a little so that it is well distributed.
We turn on the oven at 160ºC with heating up and down WITHOUT a fan and when it is hot we will place the form and bake the chocolate cake for about 50 minutes.
After this time we will take the cake out of the oven and prick it with a needle to see if it is ready. If the needle comes out clean, we can take it out permanently and wait for it to cool down a bit to spill it. When you’re done, we can now enjoy this delicious giant brownie.
And that’s it, friends, we finished our giant brownie. I hope you prepare it very soon at home and upload the final photo on Instagram, mentioning my account 55000 Recipes. So I will see that you have made one of my recipes and I will be very happy. Nothing more for today, more tomorrow and better here at Family Kitchen.
10 – Natural cake with yogurt, very easy and fluffy cake
If you want to make an easy and very sponge cake, don’t miss the one I recommend … the mold is 40 x 30 cm, but you can make it in any shape. You should always fill in more than 3/4 of the form. Don’t miss it … To see the full recipe, you just need to click anywhere in this text.
Thanks for reading.
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