Double chocolate brownie

DOUBLY DELICIOUS

A self-confessed chocolate lover, Yesim Erol suggests this deliciously intense chocolate brownie with touches of locally produced hazelnuts to enrich both the flavour and the texture.

Recipe

Created by
  • Yeşim Erol - Lead Chef, Chocolate Academy™ İstanbul

Brownie

Ingredients Preparation
  • 420g
    Quador
  • 375g
    Butter
  • 225g
    Egg yolks
  • 150g
    Egg whites
  • 205g
    Sucrose
  • 75g
    Flour
  • 225g
    Iroko

Melt the chocolate and mix until a homogeneous paste is obtained.

Beat the butter and the Iroko cream until a fluffy mixture is obtained.

Mix the egg yolks and whites and the sucrose.

Add the sieved flour and mix together.

Bake in a convection oven at 165°C for 20 min. 

Whipped chocolate ganache

Ingredients Preparation
  • 420g
    Quador
  • 375g
    Cream
  • 225g
    Glucose
  • 150g
    Butter

Boil the cream with the glucose and leave to cool.

Pour the glucose/cream mixture over the chocolate.

Mix with the hand-held food mixer. 

Add the butter at 30°C and mix well.

Cover with cling film and leave to rest overnight.

Whisk the ganache the next day.

Measure out the whipped ganache over the brownie using a piping bag and nozzle.

Decorate with Callebaut® Crispearls™.

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