The black woman

Name: The black woman - Fabia N.
Ingredients: Unirea margarine 500 g. sugar 250 ml. milk (1 cup) 200 g. flour 4 eggs 5 tablespoons cocoa a pinch of baking powder rum essence a few squares of dark chocolate

Dessert - The black woman by Fabia N. - Recipia

If I make this brownie cake, I usually choose a freer afternoon when I feel like filling the kitchen with the smell of cocoa and having something nice to serve with coffee. It's a recipe I've made a few times, especially when I need a quick dessert for family or when more people gather around the table. The steps are quite clear and don't require any special techniques, just a bit of organization and attention to the order in which the ingredients are added. Quick Info Total time: about 50-60 minutes Preparation time: 20-25 minutes Baking time: 30 minutes Servings: 1 tray (about 20 pieces, depending on how you cut it) Difficulty: easy Recipe type: homemade cake, suitable for family or guests Ingredients - 1 Unirea margarine - 500 g sugar - 250 ml milk (1 cup) - 200 g flour - 4 eggs - 5 tablespoons cocoa - 1 baking powder - rum essence (to taste) - a few squares of dark chocolate - coconut for sprinkling at the end Preparation steps 1. In a large pot, heat the milk, margarine, cocoa, and half of the sugar (250 g). Stir occasionally over low to medium heat until the margarine melts and the mixture is homogeneous, and the sugar is completely dissolved. 2. Once everything is well combined, take the pot off the heat. From this mixture, take out 15 tablespoons into another bowl – these will be used for the glaze at the end. Set aside. 3. Let the remaining mixture in the pot cool down well. If you're in a hurry, you can move the pot to the balcony or near an open window. 4. Meanwhile, separate the eggs. Beat the egg whites until stiff, then gradually add the remaining sugar (250 g), continuing to beat until you get a glossy meringue. 5. After the cocoa mixture has cooled (it should be just slightly warm, not hot), add the egg yolks, mixing well after each addition. Also, add the baking powder and rum essence, to taste. Mix well to incorporate. 6. Start adding the flour to the egg whites in a rain-like manner. Gently fold it in with a spatula so that the foam doesn't deflate. 7. Pour this foam with flour over the cocoa mixture and egg yolks. Gently fold together without sudden movements, just enough to get a homogeneous mixture. 8. Prepare a tray (medium to large) with baking paper. Pour the entire mixture into the tray and level it with a spatula. 9. Place in a preheated oven at medium heat. Bake for about 30 minutes, but do not open the oven door in the first 15 minutes to prevent the cake from sinking. Do the toothpick test after 30 minutes: if it comes out clean, it’s done. 10. While the cake is in the oven, take the bowl with the 15 tablespoons from the initial mixture. Place it over low heat and add a few squares of dark chocolate and a little more rum essence, to taste. Stir until the chocolate is completely melted. 11. Remove the hot cake from the oven and pour the cocoa and chocolate glaze over it, leveling quickly. Sprinkle coconut on top while the glaze is still soft. 12. For cutting, you can use cookie cutters or portion it while it’s still warm with a sharp knife. Why I make the recipe often It helps me when I want something quick and reliable, without many complicated steps. This brownie stays moist and tender the next day and holds up well for a few days if kept covered. It doesn’t require fancy ingredients and works for any occasion, especially when I need to make a larger dessert with ingredients I already have at home. Tips and variations Tips - Let the cooked mixture cool before adding the egg yolks to prevent them from coagulating. - Don’t skip the toothpick test; every oven bakes differently. - The glaze should be poured while the cake is hot, so it seeps slightly into the batter and remains glossy. - If you want a neater appearance, let the cake cool completely before cutting. Substitutions - Margarine can be replaced with butter, but the final texture will be slightly different. - If you don’t have dark chocolate, you can use milk chocolate, but the taste will be sweeter. - Rum essence can be swapped with vanilla if you don’t like the flavor of rum. Variations - You can add chopped nuts or raisins directly into the batter after mixing everything. - For a more intense cocoa flavor, you can add an extra tablespoon, but make sure the mixture isn’t too dense. - If you prefer a thinner glaze, you can reduce the amount reserved for it by 2-3 tablespoons. Serving ideas - It goes well on its own, with coffee or tea. - It can be cut into small cubes, perfect for a platter at parties. - For an extra touch, you can also add some chocolate flakes on top, alongside the coconut. Frequently asked questions 1. Can I make the brownie only with butter? Yes, margarine can be replaced with the same amount of butter, but the cake will be slightly more crumbly and have a more "dairy" taste. 2. What can I use instead of rum essence if I don’t have it? You can use vanilla or lemon essence, but the final aroma will be different. Rum essence gives the classic brownie flavor. 3. What kind of tray should I use? Any medium tray (about 25x35 cm) works, but it's important to use baking paper so it doesn't stick. 4. How long does the cake last after it's done? Covered well, at room temperature, it stays fresh for 3-4 days. 5. Can it be frozen? Theoretically, yes, but the texture becomes more moist and the glaze doesn’t look as good after thawing. Nutritional values Approximately, per serving (out of 20, without added nuts or other ingredients): Calories: 250-270 kcal Carbohydrates: 35-38 g Proteins: 3-4 g Fats: 9-11 g Values are approximate and can vary depending on the size of the serving and the type of margarine or chocolate used. They are not exact values, just estimates. Storage and reheating The brownie keeps well at room temperature, in a closed box or covered, for 3-4 days. There’s no need to refrigerate it unless it’s very hot outside. Reheating is not necessarily recommended – the cake is good and soft at room temperature. If you still want to heat it, you can place it in the microwave for a few seconds, but only one portion at a time.

The black woman

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