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Thursday, December 11, 2014

Brownie cake with cream cheese frosting and pomegranate tree

I say get creative with your toppings/decorations. With these simple moves here, the plainest brownie cake gets transformed into something elegant and beautiful. Its looks pretty and a bit Japanese cherry-blossom tree-ish, doesn't it? :)

Last year: Le fondant au chocolat (French chocolate cake).
Two years ago: Upside down pineapple cake (American).
Three years ago: Classic Pavlova (Australia and New Zealand).
Four years ago: Light and colorful field salad and Gottergetränk (Drink of the gods) (German hot chocolate drink).

  • 200 g butter
  • 200 g dark chocolate, chopped
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 250 g caster sugar
  • 100 g flour
  • 50 g cocoa powder
  • a few tablespoons of milk, if necessary
For decorating:

  • 50 g cream cheese
  • 100 g powder sugar
  • a bit of chocolate syrup (the kind used as an ice-cream topping)
  • a few pomegranate seeds

Preheat oven to 180 degrees C. Line a 20 X 20 cm baking pan with baking paper. Melt the butter and the chocolate together. Let aside to cool
In a medium-large bowl, beat the eggs and then mix the sugar and vanilla next to them. Mix in the chocolate-butter cream:

Mix the flour with the cocoa and gradually add it to the liquid ingredients. If the batter feels too dry, you can add a splash of milk to it. Pour it into the prepared tin:

Put it into the preheated oven and bake it for 35-40 minutes or until it passes the skewer test. Take out and allow to cool.
Take it out, upside-down, on a serving platter.
Mix the cream cheese with the powder sugar until you have a smooth frosting and spread it on the cake.

Wait for it to harden up a bit (10-15 minutes), then draw a tree with chocolate sauce and decorate it with pomegranate seeds (like in my main picture above). It's done. It was easy, right? :)

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