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.
Receptura
Brownie
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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
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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™. |