To make “the best and simplest chocolate cake” signed Julie Andrieu, it’s here that it happens!
Calling all foodies! Julie Andrieu was able to hit all chocaholics in the heart by revealing the recipe on her Instagram account its delicious brownie (see HERE). And to achieve this famous american chocolate cakewhich she describes as “best and easiest“, the TV host and food critic did not hesitate to reveal her tips and advice to the delight of her followers. After her famous recipes for pancakes, orange cake or Chinese ravioli with shrimps and vegetables, it is therefore the brownie that is in the spotlight on her page. A not insignificant choice since, as the seasoned cook explains on her site, it is this cake that has it “led to do its first culinary experiences“.”Back from a trip to the United States, I had got it into my head to find the proportions of this chocolate cake, the best in the basic category, for me. After a few failures, I stopped this recipe in my gourmet memory” she clarified.
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Julie Andrieu’s brownie
Discover just below the famous recipe of the chocolate brownies by Julie Andrieu and her tips for doing it the right way.
Ingredients : 3 eggs, 90g of flour, 45g of pecans, 180g of dark chocolate, 135g of vergeoise, 180g of butter (not forgetting a little butter for the mould), 1 good tablespoon of fresh cream and 1 pinch of flower salt. Remember to preheat your oven to 240°C in ventilated heat mode.
In a salad bowl, whisk the eggs with the sugar. Melt the chocolate, and once liquid, add the diced butter. In the bowl with the beaten eggs, put the heavy cream, then also add the chocolate and the melted butter. Mix it all up. Finally add the flour and flower of salt and whisk gently. Pour the mixture into your buttered mold. Arrange the nuts (previously roasted for more taste) on the preparation, push them with a fork, then gently shake the mold. Bake for 20 minutes at 140°C. When it comes out of the oven, immerse the mold in a baking dish filled with cold water, to avoid overcooking the edges. Then reserve for at least 3 hours in the refrigerator. And tadam! It’s gone for one taste trip to the United States !