welcome friends welcome back to the
kitchen today we're going to do a recipe
that
a lot of people have emailed me about
over the last little while requesting
that i take a look at it
and um they've sent me links to places
where they found it
now the thing that i found interesting
is that over the last six or eight
months
this recipe has appeared in a half
dozen different food magazines globally
it shows up on all kinds of food
blogs shows up on all kinds of websites
all essentially the same recipe all with
essentially the same
story and the same ingredient list
and it all traces back to a town in
france a seaside town in france and
everyone's waxing poetic about this
cake i look at the recipe
and i look at the ingredients and i say
to myself
isn't that just a brownie there are a
couple of things about the method that
are
slightly different than making a brownie
but the ingredients are
essentially what we would call here in
north america
canada the united states we would just
call it a brownie so
i'm going to start out i've got some
really dark bittersweet chocolate
and butter some of the recipes specified
that you needed to use
unsalted butter and some of them
specified that you absolutely positively
had to make it with salted butter
another one said that the secret to it
is using french butter which
would give you a different flavor and
texture because the french butter
usually not always but usually
is fermented the cream is fermented
before they turn it into butter which
gives it a different
flavor and better tang and it's also got
a higher
butter fat content which brings us to
the canadian dilemma right now
i believe it's called butter gate
canadian butter isn't melting the same
way as it used to
and this has been traced back to feeding
the dairy
cattle a palm oil supplement which
i don't quite understand i haven't
noticed the canadian butter or
the butter that i use just i'm just
going to call it butter
is melting differently i've it's hard to
tell because
it's happened during winter and butter
is always harder during winter even at
room temperature because
our house is a little bit colder
and i don't know that that the culprit
can really be nailed down because
this is also a supplement that's used in
other countries and nobody's been
complaining about their butter
in any event i'm going to take this
butter and
chocolate and we're going to melt it
down okay and we are back
with some melted chocolate and i just do
it in the microwave now i stopped that
whole
uh over a pot of simmering water thing a
long time ago
and i just do it in the microwave next
step is uh is the eggs
and it's interesting some of the recipes
say to separate the eggs and beat the
whites separately
beat them to like a stiff or firm peak
and then fold them in like you would in
any other dessert where you folded egg
whites
most of the recipes though say to treat
them together
but that you really need to whip
together the sugar the eggs
and the salt and some of them add a
little bit of coffee and i'm going to
add a little bit of coffee
not enough coffee that you could
actually taste the coffee
but it's just enough coffee to lift the
chocolate flavor to really boost that
flavor
so last egg in
so we're going to put in the sugar quite
a bit of sugar
salt and the coffee that's instant
coffee
and start to whisk and you want to whisk
this
until the sugar is completely dissolved
as well as the coffee
okay so i've whipped this into quite the
froth
a little bit difficult with a hand whisk
if you've got a stand mixer
i would do it with a stand mixer now in
goes the flour
and we can just whisk it in there's not
that much flour
there's no water we're not going to get
any sort of gluten buildup at all
and the flour goes in almost immediately
because there's very little of it
and there's also no leavening agent
which is the hallmark of
most brownie recipes at this point i
want
to whisk in the chocolate
although i think i'm going to fold it in
or stir it in with
a spatula instead
okay so in goes
the chocolate
got this all mixed together nicely and
i've got a
round springform pan prepared buttered
and
floured now i'm supposed to put the
batter in here
everyone agrees on that some recipes
tell you to bake it right away
in a 350 degree oven so i've got the
oven already hot
other recipes swear that the best way to
do this
is to leave it out on the counter for
two hours
and then bake it and apparently this is
supposed to allow
air bubbles that you've beat in into the
eggs
to come to the surface and when they
come to the surface it will make the
cake
denser and it will also give a really
nice
crackly crust on the top
i'm going to go with leave it on the
counter for a couple of hours
and i'm going to see if that really is
the difference
that makes this a better brownie than
the brownie that we already make
because the the ingredients are the same
so
it tastes amazing it's going to be
amazing no matter what happens so on the
counter for two hours
then i'm going to stick it in the oven
and bake it
the thing is you don't even have to bake
it
hi glenn hey jules hi friends uh
what do you mean i don't do a fork um
what do i need
i don't know i don't it's i don't know
what it is
because it's supposed to be it looks
chocolatey fancy but
um let's see let's see if i can get it
off i think it's
i think it's hopelessly stuck to the
bottom of this pan
i was going to need a little wax paper i
was going to put some parchment under it
thank you but
everybody just said um butter no
i think the issue was just the lipstick
the lip okay so
um a fork
now it has a fancy french name
okay and everybody wax is poetic about
it
i have a very distinct thought on what
this is going to be
okay so just looking at it it's very
moist like it's glisteningly moist like
it's like
fudgy glisteningly moist
does it not have much flour in it no
yeah that would explain the texture so
yeah
so it's that that fudgy chocolatey
brownie cakey it's a brownie it's a
really
super moist brownie it's not a chewy
brownie
it does remind me of flourless cakes you
know because it's got that it doesn't
have that chewy texture of of a flour
based
i mean it's not stopping me from having
another bite though there's a cup of
butter
and there's only a quarter cup of flour
and like what well there's four ounces
of four eggs
four eggs um 200 grams of of of
chocolate
it's good though it goes really good
it's got a lot it's got a lovely flavor
it
is i'm i'm in um clearly i'm there's no
vanilla
and there's a tiny little bit of coffee
which you're not getting because it's
just
lifting the chicken coffee and chocolate
do go well together and i find
often can you don't notice it you don't
notice it at all but if it wasn't there
you wouldn't notice
the chocolate flavor would be as
pronounced that's really good okay so
as much as i you know downplayed it at
the beginning because it's
just a brownie it's probably one of the
best brownies i've ever had
it is really good yeah yeah which is
really good i'd say this is a keeper i'd
say this is a winner and if you don't
want to feel special just
do it in a square pan thanks for
stopping by and see you again soon
you