Big pieces of crunchy chocolate and pecans in a fudgy chocolate cake, topped with a light and fluffy mascarpone based foam and fresh blueberries, makes this the perfect dessert. The cake has a pleasant, mild and sometimes malty aroma from the whisky, while the foam adds some pungent alcohol to make the dish complete.

Makes 10 – 15 pieces

250g dark cane sugar
160g unsalted butter
5 tbsp high quality cacao powder
Seeds of 1/2  bourbon vanilla pod
2 tbsp whisky
150g wheat flour, preferably cake flour
100g Rich Dark 71% from Chocolate and Love, roughly chopped
60 g (1 dl) pecan nuts, chopped
1/2 tsp salt
2 organic eggs

Serve with
250 g mascarpone cheese
1/2 dl single cream or coffee cream
3 tbsp whisky
Fresh blueberries

Method

Heat an oven to 175º C / fan 155º C.

Mix the sugar, butter, cacao powder, vanilla seeds and whisky in a pan and put it over medium heat, until melted. Let the mixture cool to room temperature.

Mix flour, chopped chocolate, chopped nuts and salt in a bowl.

Stir the flour mix into the cooled sugar, butter and add the eggs. Stir it with a whisker until it’s just combined. Avoid further mixing!

Pour the cake batter into a squared 20 cm baking tin lined with baking parchment. Bake the cake for 20-25 minutes, until the edges are firm, but the middle still soft. Let it cool completely before cutting.

When serving: Whip the mascarpone together with the cream and whisky, until fluffy and spoonable. Serve the brownies at room temperature with whisky foam and blueberries.

Recipe by CPH good Food