拾回遺失的味道～Brownie

自問對朱古力蛋糕有一定要求，特別是Brownie的口感；太乾太硬或朱古力味太淡，也不是我那杯茶。嚐過很多坊間的朱古力蛋糕，暫時只有在新西蘭Kaikoura的Claypot最得我心。那入口瞬間即溶的感覺，濃濃的朱古力在齒頰滑流至喉嚨間，叫人不忍把它吞進肚裡去。

回憶的味道總讓人夢迴，曾經多少次以為給我再次遇上，卻一次又一次失望而回。直至，這一次在偶然間靈光一閃，翻開舊有的筆記，隨意地攪拌著手上材料，按著熟悉的方法，竟然給我拾回這遺失已久的味道。

Ingredients：

Dark Chocolate　185g

Butter 185g

Egg yolk 2 nos.

Egg 1 no.

Brown sugar 200g

Plain Flour 85g

Cocoa Powder 40g

White chocolate 50g

Vanilla Essence 1/4 tsp

Nutmeg 1/4 tsp (optional)

Clove 1/4 tsp (optional)

Cinnamon 1/4 tsp (optional)

Nuts / Walnut appropriate

Preparation:

1) Dice all the chcolate & butter into small cubes.

2) Sieved flour & cocoa poweder, mix with all spices if needed.

3) Chopped nuts & walnut.

4) Line a cake tin (10"x7")

5) Preheat the oven at 180c.

Method:

1) Melt the dark chocolate & butter in the saucepan over the simmering saucepan. Stir well.

2) Add the yolks & egg one at time and stir in the brown sugar & vanilla essence.

3) Fold-in the sieved flour & add the white chocolate & chopped nuts.

4) The mixture should be smooth & glossy. Pour into the cake tin & bake at 180c for 35 minutes.