Supreme chocolate brownie
Ingredients
Batter
- 1000 g
- Negro chocolate cake mix
- 220 g
- Butter 82%
- 120 g
- Dark chocolate 48% NE AlfaPro
- 60 g
- Sugar
- 100 g
- Water
- 200 g
- Walnuts
Glaze
- 300 g
- Dark chocolate 48% NE AlfaPro
- 300 g
- UHT cream 33% AlfaPro
- 100 g
- Butter 82%
- 15 g + 75 g
- Dry gelatine + water for soaking
- 70 g
- Cointreau flavouring
- 700 g
- UHT cream 33% AlfaPro
- 70 g
- Sugar
Filling
A method of preparing
1
Melt the chocolate and the butter, add the remaining ingredients (except the nuts) and mix with a flat mixing paddle for 4 minutes at a medium speed. Add the nuts. Spread onto a baking tray and bake for 40 - 50 minutes at 170-180 degrees Celsius.
2
Once cooled, spread the top surface with the sour cherry in gel.
3
Melt the chocolate, cream and butter, add the gelatine and the Cointreau flavouring (temperature: 25 - 35 degrees Celsius). Lightly whisk the remaining cream and sugar separately.
4
Combine the two masses, stirring gently, then pour onto the previously prepared brownie top and refrigerate until set. Serve in any form, preferably topped with a chocolate-like glaze.
Bon appétit!
