Zutaten für Chocolate Cake Brownies With Creamy Nut Sauce
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Zubereitung von Chocolate Cake Brownies With Creamy Nut Sauce
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch diameter cake pan.
- **Cake Preparation:** Roughly chop 1 cup of walnuts. Set aside.
- Melt 6 ounces of chopped bittersweet chocolate and 1/2 cup (1 stick) of unsalted butter in a heatproof bowl set over a saucepan of simmering water (double boiler). Stir until smooth and creamy. Remove from heat and let cool slightly.
- In a large bowl, beat 3 large eggs with 1 1/2 cups granulated sugar at medium-high speed for 3 minutes, or until thick and pale yellow.
- Beat in 1/4 teaspoon salt and 1 teaspoon vanilla extract. Gently fold in the reserved chopped walnuts.
- Using a spatula, gently fold in the cooled chocolate mixture until just combined.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- **Sauce Preparation:** While the cake cools, melt 1/4 cup (1/2 stick) unsalted butter in a medium saucepan over medium heat.
- Whisk in 2 tablespoons of all-purpose flour until smooth.
- Gradually whisk in 1 cup heavy cream, 1/4 cup powdered sugar, and a pinch of salt.
- Bring to a simmer, stirring constantly, until the sauce thickens. Cook for 2 minutes more.
- Remove from heat and stir in 1/4 cup chopped walnuts and 1/2 teaspoon vanilla extract.
- Let the sauce cool slightly.
- Once the cake is completely cool, cut into 8 slices. Top each slice with a generous spoonful of the creamy walnut sauce and serve.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
128g
Fat
87g
Carbs
12g
