28 October, 2015
Brownie Heart Cake
- 1 1/2 cups packed brown sugar
- 3/4 cup butter, melted
- 1 teaspoon vanilla
- 3 eggs
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3/4 cup toasted chopped almonds
- 1/4 pound white chocolate
- 1 tablespoon butter
- 1/2 cup sour cream
- Unsweetened cocoa powder
- Sliced almonds
Grease 5 cup heart shaped pan; dust with unsweetened cocoa powder and set aside.
In bowl, blend together brown sugar, butter and vanilla; add eggs, one at a time, beating well with wooden spoon after each addition.
Sift together flour, cocoa and salt; add all at once to creamed mixture, mixing just until blended. Stir in nuts; spread in prepared pan. Loosely cover tip of heart with foil to prevent from drying out.
Bake in 350°F oven for 35 to 40 minutes or until just barely firm to the touch. Let cool in pan for 10 minutes; turn out onto rack and let cool completely.
On top of double boiler over hot, not boiling, water, melt white chocolate with butter. (Alternatively, in microwaveable dish, microwave at Medium/50% for 1 to 2 minutes or until softened.) Remove from heat and let cool slightly; stir in sour cream until smooth and blended.
Refrigerate for 10 minutes; spread smoothly over sides then top of cooled cake. Sprinkle cocoa in attractive pattern on top of cake. Arrange almonds around top edge.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 38.31 g||58.9%|
|Saturated Fat 18.1 g||90.5%|
|Trans Fat 0.76 g|
|Cholesterol 120.01 mg||40%|
|Sodium 131.2 mg||5.5%|
|Total Carbohydrate 66.82 g||22.3%|
|Dietary Fiber 5.48 g||21.9%|
|Sugars 49.93 g|
|Protein 10.11 g|
|Vitamin A 23.34 %||Vitamin C 0.22 %|
|Calcium 15.57 %||Iron 16.22 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.