"That is too small is a big pride"
There is a place in Malaga where I a lot of times, a times almost every day and which have never taken much more than one paragraph, and is worth it with capital letters. It is of the Central Market .The Market Shipyards so today with great pleasure, we stayed close. You like to meet him? Well let
I love to go to the market because it is where first change the seasons of the year. because I like to buy knowing what you buy, and because I love the smell, noise and bustle of their jobs. I recommend it... And as we already ate, let's go for the dessert. Are you ready? Let's go to the kitchen!
Today I bring you a rich rich recipe I made my friend suck by her meets. Although it may seem complicated it is not and that is certainly a human trafficking "have you ever done it?" because the different textures make it a marvel of dessert, snack or just fad.
For the Brownies:
- 215 gr of sugar €0,27
- 25 gr of pure cocoa powder (I use value) €0.10
- 150 gr butter €0.60
- 75 gr of flour 0.04
- 2 eggs €0,24
- 1 tablespoon vanilla extract €0.51
For the Coconut cream:
- 35 g of milk €0.02
- 35 g of liquid cream €0.10
- 215 coconut milk €1.50
- 2 eggs €0,24
- 125 g of sugar €0,13
- 45 g of cornstarch €0,20
- 1 pinch salt €0.01
- 50 g coconut grated €0.70
- 1/2 teaspoon vanilla extract €0.25
- 1 gelatin leaf €0.06
For the chocolate mousse:
- 75 gr of butter €0.30
- 2 yolks €0.12
- 2 clear €0.12
- 120 g of liquid cream €0.35
- 1/2 tsp. vanilla extract €0.25
- 112 g of dark chocolate (to my like I put half of dark chocolate and milk chocolate half) €0.70
- 265 gr of sugar €0.30
- a pinch of cornstarch €0.10
- 150 g cream liquid €0,42
- 50 gr of sugar €0.06
- 1 teaspoon vanilla €0,50
- 30 g of grated coconut toast €0,42
Total €8.61 divided among 10 generous portions coming from our cake are 0€86 per serving. A deliciously original tart and very good price as always.
1 melt the butter in a bowl.
2. Add the sugar and beat until well-mixed
3. Add the cocoa and flour and mix well. Add eggs and vanilla and beat until creamy with rods.
4 grease a 22 cm mould and dump the dough on it.
5. bake for 20 minutes until it by clicking it, the toothpick comes out clean. Remove from the oven and reserve.
6 to soak a sheet of gelatin.
7. in a saucepan, mix milk, cream, coconut milk, sugar, beaten eggs and cornstarch and cook for about 8-10 until it thickens.
8. once it has thickened, remove from heat. Add the gelatin leaf and move until it is completely dissolved.
9. then add the vanilla extract and grated coconut and mix well.
10 turn on the mold with the brownie mix and cool in the fridge for about 4 hours.
11 roast in oven 50 gr of grated coconut.
12. for the chocolate mousse, melt the butter.
13. in a medium saucepan whisk the egg yolks, cream and vanilla. Book.
14. Add the butter to the bowl of yolks and put to fire unless it comes to a boil until the mixture has thickened (about 8-10 minutes).
15. once it has thickened add the chocolate. Move until the chocolate is melted. Book.
16. in a bowl, beat the egg whites with the sugar and a pinch of cornstarch until meringue is shiny and hard.
17. Add a tablespoon of meringue to the chocolate mixture. Mix. Add the rest of the meringue with outflanking.
18. once all mixed pour it onto the cake and return to the fridge for the less 4 hours.
19. beat the cream with the icing sugar and vanilla to be rubber pipe (if you lift a spoon and volcáis it, the cream will not fall off).
20 cover the cake with the whipped cream and sprinkle with a little toasted grated coconut (can roast it in a pan, Browning it without adding anything and waiting until you get the desired shade).
21. to enjoy this delight...
- A few pistachio nuts peeled and crushed before baking adds to the mass of the brownie. You will add a delightful crunchy touch.
- You can freeze it once and thawed in the fridge for 10 hours
- Level of difficulty: medium
- Preparation time: 90 min. and 24 hours to cool in the fridge
- Diners: 14-16 people
I loved the recipe, I guess you'll have to try to make it, it seems not very complicated, I suppose it's matter of follow to the letter and do not skip any step, thanks for your tips. Best regards!
Hi Lecuine just have to try and see how you leave. To my I love your page. So you would buy me everything!. I hope you stay here with me and any questions tell me. A greeting.
Loleta, congratulations on your wonderful blog and your well deserved award. From today, I will follow you whenever you post because your recipes and travel tickets are wonderful. Greetings, Carmen
Hi Carmen of Sun and salt. how much good here!. I'm very much glad that liked the blog and it makes me very excited that you also like travel. Upload me much encouragement to, and you leave comments as well because I see that you enjoy on the other side as I do. Thank you very much for being there and I hope that you stay with me. I promise to continue striving to improve every day. A kiss.
Hello Loleta, I am amazed with your blog, all as explained and many photos; It looks that I consult countless kitchen websites, but yours is the best, if not the best; congratulations.
Hi Gustavoypunto so thank you really. Comments so happy to receive them. I hope you stay. Thank you again.
Loleta Hello! your Blogger I loved this buenisimo! I'm from Dominican Republic... I hope soon to be able to make this recipe, some things I don't understand aver if you help me... It is cream liquid? Cornstarch is cornstarch? You have a fan more! God bless you!
Hi Odeida, that joy know that someone follows me from a country so beautiful and that I like so much!. See, cornstarch is corn flour and the cream is cream without whisk, cream whole without beating (not is as you call it there). If you have a question you ask me that I'll help as I can secure.It's funny what you change the names of the ingredients within the same language eh?. Thank you so much for writing me and follow my recipes. LOH ago with great enthusiasm. A hug and I hope to stay on the blog.
So cute! Thank you if you follow and I love inspires me much cooking for my children... You are talented and creative, in terms of the names if they change enough, but already I understand... If you want some Dominican recipes you share and thus public them! hahahahhaha a kiss!God bless you!
Postadata: I'm in Blogger! Hahahaha
Hello Osdeida, what a joy that you like my blog and that will inspire you to Cook! Sure that you have a Dominican delicious recipes, so if you feel like sharing I promise to send them to my son. A huge kiss and take care much
I have been fascinated with these beauties of cakes, as well as explanations for elaborate them; congratulations to these edible works of art. God bless you!
Hello Nélida. Thank you very much for your words delighted me this grey day. Thank you for being here with me and I hope to stay long. A hug
Hello; I'm miguel, follow you for time.
These recipes that are cream liquid, is can replace by another, as mouse of yogurt or something so? In my house is that not you like the flavor. Thank you. A kiss
Hi MIguel, thank you very much for writing. I suppose that you mean to the use of the cream in the last layer. Of course, that you can there substituted the cream. You can even remove that layer if you do not like the taste. You can replace it by yoghurt mousse or also a meringue, or even by a vanilla ice cream. Expect have you helped. Many thanks for write but above all many thanks for be by here with me. A hug
Hello, I'm Marta. I loved that cake. It will be that it is possible to make gluten-free, my child is celiac and you are so excited about that cake for his little sister's birthday! Thank you for all those divine recipes
Well, you have no problem. You have in the blog a gluten-free brownie that is crazy and the rest of , the cake you can do the same.
Hello jakelin rv! I love your recipe and photos all very well explained, I will try the recipe and I'm going to continue to be aware of your delicious recipes congratulations and may God bless you, in good time!
Ayy Jakelin thank you so much! You do not know the illusion that makes me what I've written. A big hug and I hope to continue seeing you here :)
Hey, I made the cake, but it's got a lot of sugar. Almost 700 grams in total, not counting the one that carries the chocolate already in itself. I don't know if the recipe is yours but if it is, it could be modified using another type of sweetener or pouring less sugar. I've left the last two layers without casting all the sugar I said because it's barbaric. We haven't tried it yet, but I'll tell you. Thank you.
Hi Jennifer, it's 655 g effectively, which among the servings that come out is 48g of sugar per serving. To take from time to time does not seem so bad (if ye take a mango they are drinking more sugar). If you want recipes with less sugar there are many, even sugar-free, but if you want a treat with 3 different preparations this comes out. Delicious by the way. But if you want to reduce sugar then feel free! perfect that you make your own recipes. That's the funny side of pretty cuisine. Kiss and happy day