The Black Woman

Name: The Black Woman
Ingredients: 1 egg; 10 tablespoons of sugar; 10 tablespoons of oil; 10 tablespoons of cocoa; 2 tablespoons of plum jam; a pinch of salt; 20 tablespoons of warm milk or water; 20 tablespoons of flour; a teaspoon of baking soda.

Dessert - The Black Woman by Aristita L. - Recipia

I usually prepare this quick brownie when I need something sweet but don't want to complicate things. I always have the ingredients at home, and I don't even need to use a mixer. It comes out a moist cake with an intense cocoa flavor, and the plum jam adds a special touch without making it too sweet. It's the kind of recipe that works for an ordinary day, not just for special occasions. Quick Info Total time: about 35-40 minutes Preparation time: 10-15 minutes Baking time: about 20 minutes Servings: 12-16, depending on how large you cut the pieces Difficulty: easy Recipe type: homemade cake, simple cocoa brownie with jam Ingredients 1 egg 10 tablespoons sugar 10 tablespoons oil 10 tablespoons cocoa 2 tablespoons plum jam a pinch of salt 20 tablespoons warm milk or water 20 tablespoons flour 1 teaspoon baking soda Preparation method 1. Break the egg into a large bowl. Add the sugar and whisk with a whisk or a fork until the mixture lightens in color and becomes slightly frothy. You don't have to insist too much, but it matters that the sugar dissolves somewhat. 2. Gradually incorporate the oil. Mix well with circular movements, like for mayonnaise, until the mixture takes on a creamier and shinier texture. 3. Add the cocoa and continue mixing vigorously. The color will intensify, and the mixture will become quite dense at this stage. 4. Add the two tablespoons of plum jam and a pinch of salt. Mix again until the jam is completely incorporated. 5. Pour in the warm milk or water (not hot), a little at a time. Blend well. The result should be a liquid mixture, but not too thin. 6. Mix the flour with the baking soda in a separate bowl. Add the dry mixture in 2-3 batches over the liquid mixture, blending well after each addition. Don't mix more than necessary, just enough to avoid lumps. 7. Pour the mixture into the small baking tray, lined or greased beforehand. Level it slightly with a spatula. 8. Place the tray in the preheated oven at medium temperature (about 180°C). Bake for 20 minutes. The cake should be slightly firm to the touch but not dry. It can be tested with a toothpick; it should not have much batter on it. 9. Let the brownie cool in the tray. Cut it after it has completely cooled. Why I make the recipe often It's very practical, doesn't require complicated ingredients, and the result is consistent. I find it a good emergency cake for any moment. It doesn't dry out quickly and can be adapted to what I have at home. Tips and variations Tips Check the brownie after 18-20 minutes to avoid drying it out too much. If you use a more liquid jam, you might need a little extra flour. Don't overbeat the mixture after adding the flour, as it can become dense. Don't overload the cake with too much jam, as it can leave the mixture too wet in the middle. Substitutions You can easily replace the milk with warm water. The cake comes out a bit airier with milk, but the difference is not significant. The plum jam can be replaced with another thicker jam, but it shouldn't be too sweet or too sour. Variations Chopped nuts can be added to the mixture, but no more than a handful, so it doesn't change the texture. If you want a different taste, you can add a bit of rum or vanilla. The jam can be omitted, but the cake will be less dense and without that subtle fruit note. Serving ideas It goes well plain, without icing. Sometimes I dust it with sugar or put a spoonful of jam on top, but it's not mandatory. It can be served with fresh fruits on the side for contrast. Frequently asked questions 1. What size is the small baking tray? It usually measures about 22x30 cm. If you use a smaller tray, the cake will be taller and may need an extra 1-2 minutes in the oven. 2. Can it be made without jam? Yes, but the texture won't be as dense. The jam binds and gives a subtle taste. If you don't have it, you can omit it, but keep in mind that the cake will be a bit drier. 3. What type of cocoa do you use? Regular cocoa, not instant or sweetened. Ideally, a cocoa that is quite dark in color for an intense flavor. 4. How do I know it's baked? It can be tested with a toothpick inserted in the center. If it comes out clean or with a few moist crumbs, it's done. If a lot of batter sticks to it, leave it for another 2-3 minutes. 5. Can I use less sugar? Yes, but if you reduce the sugar too much, the cake will be a bit drier. You can decrease by 2-3 tablespoons without significantly changing the texture. Nutritional values Estimate for one serving (based on 12 pieces from the tray): Calories: about 210-220 kcal Carbohydrates: 32 g Fats: 8 g Proteins: 3 g The values are approximate and vary depending on the type of jam and how generous the tablespoons are. Without icing or additional toppings. Storage and reheating It stores well covered at room temperature for 2-3 days. If it's very hot, you can keep it in the fridge. I do not recommend reheating it, as it becomes hard. It's good the next day, even slightly more tender.

The Black Woman

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