Rezept für reichhaltige Brownies aus dunkler Schokolade
Geschrieben von Wendy Macfarlane
•Versand am Dezember 22 2017
Category
Snack
Servings
15
Prep Time
15 minutes
Cook Time
25 minutes
Calories
150
Author:
CPH good Food
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.
Ingredients
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250g dark cane sugar
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160g unsalted butter
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5 tbsp high quality cacao powder
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Seeds of 1/2 bourbon vanilla pod
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2 tbsp whisky
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150g wheat flour, preferably cake flour
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80g Rich Dark chocolate from Chocolate and Love, roughly chopped
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60 g (1 dl) pecan nuts, chopped
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1/2 tsp salt
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2 organic eggs
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250 g mascarpone cheese
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1/2 dl single cream or coffee cream
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3 tbsp whisky
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Fresh blueberries
Serving Suggestions
Directions
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 Rich Dark 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.
Recipe Note
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.
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