Published on: Saturday, 17 November 2012 21:05:12.
In my opinion, brownies are the most delicious "calorie bombs" out there! Last week, in exchange for my stollen recipe, Dr. Kämmerer from Würzbug sent me a recipe for Swiss chocolate cake. Since I didn't have the right cake pan the first time I made the recipe, I used my silicone muffin molds instead. The result (totally unplanned!) was low-carb brownies, just as good as regular American brownies. The Swiss addition of cherry brandy gave them a special twist!
|200 g_(8 oz)||low-carb chocolate|
|200 g_(8 oz)||ground almonds|
|4 cl||cherry brandy|
While it's cooling, beat 3 full eggs in a bowl until frothy. This will take much longer with full eggs than it would with pure egg whites, so you'll have to take some extra time to get a creamy, stiff mass to form. Continue to stir while adding cherry brandy, sweetener, and then the chocolate-butter mixture. Careful: if the chocolate and butter are still too hot, the whole thing will collapse on itself! If this happens, continue with the recipe - it will still taste good.
Finally, add the ground almonds and pour batter into muffin molds. If you don't have muffin molds, a cake pan will work too. Anti-stick coating or baking parchment aren't necessary. Wer keine Muffins-Formen hat, kann auch eine andere Kuchenform nehmen. Diese sollte jedoch gut dicht sein (eine Anti-Haft-Beschichtung oder gar Backpapier sind nicht nötig) denn gleich im Ofen geht richtig was ab!
Heat the oven to 480° F ( 250° C) and bake the brownies for 11 minutes. Because they bubble so much while baking, I was worried that the brownies would be completely burnt. I was still skeptical when I took them out of the oven. But beautiful brownies were the result, like a phoenix rising from the ashes. Unbelievably good!
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