Fixings: (a 20x20cm square form)
220g dull chocolate, less sweet
240g light spread
1 tsp of vanilla concentrate
150g cake flour
20g cocoa powder
2 tsp of preparing powder
*Making Caramel Sauce:
200g whipping cream
15g light spread
1 tsp of vanilla
25g corn flour
Turn on the stove at 190 degrees C. Cover the square shape with non-stick paper.
Get ready caramel sauce ahead of time:
Warmth up the thick base pot/dish, put 50g sugar into the pot and it will quickly transform into dark colored.
Presently include whipping cream and spread, stew to soften the sugar and margarine.
Blend cornstarch with a little water and add it to the caramel shading blend, cook until the blend bubbles and thickens. Mood killer the stove, include vanilla and blend. Put the blend in the frozen yogurt pack, let it cool.
Put the chocolate and spread in a pan, stew on medium warmth, cook until margarine and chocolate dissolve totally and mix together. Include vanilla, blend well. Give it a chance to cool.
Prepare the pecans in around 5-7 minutes at a temperature of 180 degrees C. At that point shred it.
Filter and blend flour, cocoa and preparing powder.
Put eggs and sugar in a bowl, whisk eggs for 10 minutes until the eggs become light, pale.
Gradually pour the blend of chocolate and flour into the egg, tenderly blend it to abstain from lumping.
Include 1/2 of the chocolate powder to the form equally. Utilize the frozen yogurt pack to press 1/2 caramel sauce uniformly on the layer of chocolate powder. Sprinkle half of the squashed pecans. Include 1/2 of the rest of the chocolate powder, proceed with caramel sauce, at long last sprinkle with pecans on top.
Put the cake into the broiler in low position, check after 25 minutes. Stick little chopsticks on the cake, if the chopsticks are relatively perfect (perhaps a tad of chocolate shading) the cake is well-cooked. For brownies, it is just prescribed to be medium-cooked to keep the cake progressively soggy and extraordinarily damp. Whenever heated excessively long, the cake will be dry, divided.