Basilic black bean

Name: Basilic black bean - Sorana G.
Ingredients: 8 medium eggs (free; range) 8 tablespoons sugar 8 tablespoons flour 2 tablespoons cocoa 5 g baking powder 2 teaspoons dried basil for decoration: cocoa powder; cherry blossoms

Dessert - Basilic black bean by Sorana G. - Recipia

The brownie with basil starts with a simple base of eggs, sugar, flour, and cocoa, but has a less common addition: dried basil. The idea came from my son, and the combination really works. The basil is subtly present without overpowering the cocoa flavor. It is important to let the cake cool completely before cutting. If left until the next day, the base slices more easily and the pieces come out neater. Quick Info Preparation time: not specified exactly; the composition is prepared in a short time Baking time: about 25 minutes Total time: at least 25 minutes, plus the time needed for complete cooling; ideally, the cake is left until the next day Servings: the number depends on how it is cut; in the original recipe, the pieces are about 9 x 4 cm Difficulty: easy Pan: rectangular, 32 x 22 cm Recipe type: homemade cake, dessert with cocoa and basil Ingredients 8 medium eggs, preferably free-range 8 heaping tablespoons of sugar 8 heaping tablespoons of flour 2 tablespoons of cocoa 5 g baking powder 2 teaspoons of dried basil For decoration: cocoa powder cherry blossoms The eggs and sugar form the base of the batter, so it is good for the sugar to be mixed until it dissolves well. The flour, cocoa, and baking powder are sifted together before being added to the mixture. The basil used here is dried and added directly to the dough. Preparation method 1. Preheat the oven to 180 degrees Celsius. 2. Crack the eggs into a large bowl and add the sugar. Mix until you obtain a fluffy composition, and the sugar granules are no longer felt as distinctly. 3. Sift the flour together with the cocoa and baking powder. Gradually add the dry ingredients over the beaten eggs and incorporate them with the mixer. 4. Add the dried basil to the mixture and mix for about a minute to distribute it evenly in the dough. 5. Line a rectangular baking pan of 32 x 22 cm with baking paper. Pour the mixture into the pan and level it gently if needed. 6. Place the pan in the preheated oven and bake the brownie for about 25 minutes. 7. Check the base with a toothpick. If it comes out clean, with no traces of raw dough, the cake is baked. If there is still dough on it, it needs a little more time in the oven, but checking must be done carefully to avoid drying out the base. 8. Remove the pan from the oven and let the cake cool completely. For easier cutting, you can leave it until the next day. 9. After it has cooled, trim the edges of the base, then cut the cake into pieces of about 9 x 4 cm. 10. Dust the pieces with cocoa and, if desired, decorate them with cherry blossoms. Why I make this recipe often It is a simple cake, with few ingredients and a straightforward preparation method. It does not require cream or other layers, and the decoration can remain very simple: a little cocoa powder and cherry blossoms. The basil subtly changes the flavor of a classic cocoa base. There is no need for a large amount, and the two teaspoons of dried basil are enough for the aroma to be present without becoming dominant. Another advantage is that the cake can be cut more beautifully after sitting for a few hours. For this reason, it is also suitable when you want to prepare it in advance. Tips Weigh or measure the ingredients carefully, especially the flour and sugar, since the recipe calls for heaping tablespoons, not level ones. Keep the same measurement for all eight tablespoons of each ingredient. Do not skip sifting the flour, cocoa, and baking powder. Sifting allows the ingredients to mix more evenly and reduces any potential lumps of cocoa. The toothpick test is useful, but do not open the oven too early. Check the cake towards the end of the baking time, after about 25 minutes. Complete cooling is important. A warm base can break when cut, especially when trying to obtain small, even pieces. If you have time, let it sit overnight before portioning. Substitutions The recipe does not provide substitutes for eggs, flour, sugar, cocoa, or basil, and changing them may alter the texture of the base. For the specific taste of this brownie, keep the dried basil and the indicated amount. If you do not have cherry blossoms, the decoration can be omitted. They are used only for appearance and do not affect the composition or taste of the cake. Variations The simplest variation is to choose a different portioning shape. The pieces can be cut larger or smaller, depending on how you want to serve the cake. You can keep the cake just with cocoa powder or add the cherry blossoms after portioning. The basic recipe does not include a glaze, cream, or other topping. If you want the basil flavor to be more subtle, do not reduce the amount unless you have made the recipe before and know how you like it. The basil is added to the dough and should be mixed for a minute to distribute it well. Serving ideas The brownie can be served plain, dusted with cocoa. For a neater appearance, trim the edges of the base before portioning and use pieces of about 9 x 4 cm, as indicated in the recipe. The cherry blossoms are added at the end, after dusting with cocoa. They are suitable when the cake is prepared for a festive meal but can be omitted for everyday serving. Frequently asked questions Is basil used fresh or dried? In this recipe, dried basil is used, in the amount of two teaspoons. It is added to the mixture along with the dry ingredients and mixed for about a minute. How long is the brownie baked? The indicated time is about 25 minutes at 180 degrees Celsius. Check the base with a toothpick before removing the pan. If the toothpick comes out clean, the base is baked. Why should the cake be left to cool before cutting? The base is more fragile while warm and can break when portioned. After cooling, the texture becomes more stable, and the pieces are cut more easily. The recipe even recommends cooling overnight. Can I skip the cherry blossoms? Yes. The cherry blossoms are mentioned for decoration and are not necessary for making the brownie. You can dust the pieces only with cocoa. How do I know when the base is done? Insert a toothpick into the center of the base. If it comes out clean, without raw dough, the cake is baked. If the toothpick is covered with dough, it needs to be checked again after a short baking time. Nutritional values The values below are estimates. The amounts expressed in heaping tablespoons may vary, and the exact number of servings is not established in the recipe. The estimate refers to the entire cake, not calculating the decoration separately. For the entire pan: Calories: approximately 1,600–1,750 kcal Protein: approximately 60–65 g Carbohydrates: approximately 220–240 g Fats: approximately 40–45 g If the cake is divided into 16 pieces, one piece would have approximately 100–110 kcal, 4 g protein, 14–15 g carbohydrates, and 2.5–3 g fats. These values may vary depending on the size of the eggs, the actual amount from heaping tablespoons, and the size of the portions. Storage and reheating Keep the brownie covered at room temperature after it has cooled completely. For better texture, it is preferable not to leave it uncovered, as the base can dry out. The cake does not need reheating and is served cold or at room temperature. If it has been kept cold and you want it to be softer, let it sit at room temperature for a few minutes before serving. Consumed after complete cooling, it cuts better and retains its shape.

Basilic black bean

Tags

Categories