La Bomba
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 3 mins |
| Total Time | 23 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 tablespoon flour
- 4 tablespoon sugar
- 2 medium egg (s)
- 3 tablespoon cocoa powder
- 5 tablespoon Nutella
- 6 tablespoon sunflower oil
- 6 tablespoon milk
- 1 pinch (s) salt
For the filling:
- 6 tablespoon, heaped ice cream (espresso brittle ice cream)
- 1 ½ cup cream
Print Recipe
Pin Recipe Instructions
- At the very beginning, the actual brownie is prepared. To do this, mix together flour, sugar, eggs, cocoa powder, Nutella, sunflower oil, milk and a pinch of salt in a larger bowl in any order. The dough should not be stirred for too long, but just in such a way that a brown, slightly viscous mass is formed. The reason for this is that otherwise the brownie will not be as fluffy, but rather firm.
- Then put the whole thing in a new, microwave-safe bowl. This should be big enough that the brownie can still expand while baking! Any shape can be chosen.
- The whole thing is then pushed into the microwave and cooked there for about 4 minutes.
- When the brownie is done, it`s best to put it on the table and let it cool down to complete the calorie bomb later.
- Next, the coating is prepared. To do this, put the ice cream in a bowl and stir it until it becomes smooth. Then the cream is whipped until stiff. When this happens, stir in the liquid ice slowly and evenly.
- Once the brownie has gotten cold, carefully tip it onto a separate plate and cut it horizontally in the middle. Then the underside is coated with a 1 cm thick layer of the ice cream mixture and the top is placed back at its origin. At the end, the entire brownie is evenly coated with the rest of the ice cream and cream.
- A little tip: Desiccated coconut, like sugar sprinkles, are very good for decoration and give the whole thing a special aftertaste!
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