Brownies

How to make brownies

Ingredients  

 3 eggs
 Granulated sugar - 110 grams
 Emulsifier - 1/4 tsp
 Versatile flour - 60 grams
 Chocolate powder - 25 grams
 Margarine - 85 grams
 Ripe chocolate (DCC), chopped
- 50 grams
 Chocolate sweetened condensed milk - 35 grams
 Cooking oil, for greasing the pan - to taste

TOPPING (GANACHE MARBLE):

 Cooked chocolate (DCC), chopped - 100 grams

 Liquid Whipcream - 30 ml
 Liquid whipcream, for marble motif - 20 ml

The steps

1. Brush the pan with cooking oil. Cover the top with baking paper. Set aside.
2. Heat a steamer pan. Cover the lid with a cloth / napkin.
3. Melt margarine with cooked chocolate while continuing to stir. Use low heat. After melting
and evenly mixed, then let it cool.
4. In a container, mix an egg, sugar, and emulsifier with moderate speed to white and fluffy.
5. Add flour and cocoa powder while sifting. Stir back with a spatula until smooth.
6. Add the melted margarine and chocolate. Stir it back until it is completely even.
7. Take 100 grams of the mixture. Mix with 35 grams of chocolate sweetened condensed milk.
Stir well. Set aside.
8. Take a baking sheet and then pour ½ the initial mixture into the pan. Steam for 15 minutes
on medium heat. Lift and remove.
9. Pour the mixture that has been mixed with chocolate sweetened  condensed milk into the
pan. Flatten then steam again for 5-10 minutes. Lift and remove.
10. Pour the remaining half of the first mixture into the pan. Flatten then steam until cooked.
Lift and chill. Take the cake out of the pan. Set aside.
11. Ganache: Heat the liquid whipcream and chopped chocolate over low heat. Stir until the
chocolate melts. Put it in a triangle plastic.
12. Spray the liquid ganache onto the brownie cake, starting from the middle to the edge. Step
by step the container / base where the brownies are placed so that the ganache becomes
even.
13. Make a marble motif: Insert the liquid whipcream into a plastic triangle. Spray on the
molten brown ganache on top of the brownies, forming 3 long lines. Use chopsticks or
toothpicks to repeatedly scratch the shape of the number 8 over the liquid sprayed ganache
& whipcrem, to form a marble motif.
14. Ready to be served.

TIPS
 1. Don't forget to wrap the steaming lid with a clean cloth / napkin to keep no moisture from
falling on the surface of the brownies.
2. Use good quality cocoa powder and cooked chocolate (DCC) to produce brownies with a
deep brown color.
3. Use a baking sheet with a minimum height of 7 cm, to keep the dough from overflowing.
Brownie dough will rise quite high when steamed and will shrink back when it has cooled.  
4. For ganache, liquid whipcream can be replaced with liquid milk.
5. For marble motifs, liquid whipcream can be replaced with melted ripe white chocolate.

Chocolate Pudding

Chocolate pudding ingredients :

1 packet gelatin powder
150 g granulated sugar
1/2 teaspoon salt
1/2 can of sweetened condensed milk chocolate
1 tablespoons chocolate powder
1 liter of water to Cook (pakek fresh milk can also be)

Vla sauce ingredients:

1 can evaporated milk
200 ml fresh milk
4 tablespoons granulated sugar
2 teaspoons flour custard.
1/2 teaspoon vanilla extract
2 teaspoons cornflour

How to easily make chocolate pudding

A rather large sized bowl, put all the chocolate pudding ingredients (except sugar and salt), stir until
well blended and into solution, then filter. After that, pour into the pan.
Add granulated sugar and salt, then mix until well blended. Cook until boiling on medium heat
while stirring occasionally. Lift and let stand until steam heat to dissipate.
Pour a solution of chocolate pudding into the mold that has been moistened with a little water
before.For mold/loyangnya to suit your taste.
After that, enter the mold baking pan containing the pudding into the fridge and wait until the
pudding is really hard.
For the sauce vlanya, put all the ingredients (except sugar) into a different container. Mix until well
blended and slick, then filter.
Put in a saucepan, add sugar, and cook until it explodes–letup and thickened. Remove from the
stove and let the sauce cool vlanya first.