For the batter: For a lighter consistency, cream together butter and sugar until light and fluffy.
1 cup (200 g) unsalted butter, softened
1 3/4 cups (270 g) all-purpose flour
2 large eggs
3 1/2 tablespoons baking powder
1/4 cup (50 g) unsweetened cocoa powder
1 cup whole milk
For the glaze: Cream together butter and chocolate until smooth, then add vanilla extract.
3/4 cup (150 g) unsalted butter, softened
4 teaspoons unsweetened cocoa powder
4 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
For decoration: Fresh blackberry
Ameixa preta
For the batter: For a lighter consistency, cream together butter and sugar until light and fluffy.
1 cup (200 g) unsalted butter, softened
1 3/4 cups (270 g) all-purpose flour
2 large eggs
3 1/2 tablespoons baking powder
1/4 cup (50 g) unsweetened cocoa powder
1 cup whole milk
For the glaze: Cream together butter and chocolate until smooth, then add vanilla extract.
3/4 cup (150 g) unsalted butter, softened
4 teaspoons unsweetened cocoa powder
4 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
For decoration: Fresh blackberry
Ameixa preta
Prepare the batter: Cream together butter and sugar until light and fluffy
Add eggs one at a time, beating well after each addition
Gradually add flour, baking powder, and cocoa powder, alternating with milk, beginning and ending with flour
Mix well and pour into two 9x13-inch baking pans coated with cooking spray and lined with parchment paper, also coated with cooking spray
Bake in a preheated moderate oven (180°C), or until a toothpick inserted comes out clean
Remove from the oven and let cool completely, then remove from pans and cut into rectangles
Prepare the glaze: Cream together butter and chocolate until smooth, then add vanilla extract
Glaze each rectangle with the chocolate glaze and top with a fresh blackberry
Yield 48 units
113 calories per unit.
