Chocolate brownies cake

Light version of tradiotional brownies


  • 125 g butter
  • 45 g dutch cacao powder
  • 2 big eggs
  • 50 - 70 g caster sugar (depends how sweet do you like)
  • 150 g cake flour
  • 1 pc baking powder (12 g)
  • 60 g dark (50 - 70 % cacao) chocolate (chopped)
  • 1 - 2 dcl milk
  • 1 tablespoon sunflower oil 


Dissolve butter. Leave the plate and mix the cocoa powder. Spread the eggs into the foam, add sugar and thoroughly pass out. Stir the cocoa mixture. Stir the flour and mix it with chocolate. Add a milk (because of milk the stir and finally dessert is heavenly light).

Now you can preheat the oven for 180 degrees. Prepare for yourself spring form cake (diameter 24 cm ) and put on the bottom baking paper and butter (better use the sunflower oil) the edge of spring form and dust with little flour to help the cake release more easily. Now you can recast pastry from the bowl to spring form cake. Finally put into a preheated oven and baked for 25 minutes (If you want to know, the pastry is done. Take wood skewer, put inside the pastry and if the pastry is not stick on the skewer, it’s done). Let the cake cool down and decorate with sour cream (or whipped cream) and strawberries. 


More Martina's Recipes

Tags: dessert, sweet, sugar, egg, milk, oil, cacao, chocolate, butter, flour, cake, cacaopowder