These black brownies (inside and out) will be nice change in your life. Brownies are actually the cake of our youth, we did it together with my mom or grandma and we ate in a moment with a glass of milk. A little more modern version of this cake is coating with jam to give a new note by juiciness.
4.2 oz (120 g) butter,
3.5 oz (100 g) sugar,
4.2 oz (120 g) flour,
1 tablespoon cocoa,
1 baking powder,
0.8 oz (25 ml) of boiled coffee,
2.8 oz (80 g) dark chocolate,
4 teaspoon marmalades of raspberry, orange,
blueberry (3 ml) milk,
5.2 oz (150 g) dark chocolate,
8.8 oz (250 g) of coconut
Preparation For the sponge:
You can beat the butter and sugar with mixer until you get foamy mixture. Add one by one eggs and mix well. Add the sifted flour with baking powder and cocoa. Stir well and add the melted chocolate and coffee (make sure it is 0.8 oz (25 ml), not 8.4 oz (2.5 dl), only 3 teaspoon coffee). Arrange the mixture into a mould you have, previously lined with baking paper and bake at 356 ºF (180 °C) for 10 – 15 min. Check with a toothpick. Allow to cool and coat the entire surface with a jam to taste. Cut the cake in half and then fold one half over the other. Cut into cubes and place in a freezer while preparing the mixture for soaking.
In a small pot put milk and chocolate to melt over low heat. Make sure that the milk does not boil. Remove from the heat and stir until all chocolate get melted.
Allow to cool a little. In shallow dish place the coconut. Soak the cubes to the mixture and roll in coconut. I put the brownies to cool in the refrigerator, or if you cannot be patient any more like me, try them when are still warm.
Advice: This is a relatively small amount of cakes so if you need more doubled the mixture and bake in a larger mold. I’ve got 20 cubes.