Brownie Cake with Cream, Truffles, and Caramelized NutsAdd To My Recipes
6.15 ounces (175 grams) Elite Bittersweet Chocolate
2/3 cup (150 grams) butter
3/4 cup (150 grams) sugar
pinch of Gefen Table Salt
1/2 teaspoon instant coffee
3 large eggs
5 tablespoons Gefen Tapioca Starch
1/2 cup (50 grams) Gefen Ground Almonds
pinch of Gefen Baking Powder
5.3 ounces (150 grams) Elite Bittersweet Chocolate
1/2 cup minus 2 tablespoons (100 mililiters) whipping cream
pinch of salt
1/2 cup (125 milliliters) whipping cream
1 tablespoon Gefen Confectioners' Sugar
1 teaspoon instant vanilla pudding
1/2 teaspoon Gefen Vanilla Extract
3 tablespoons sugar
pinch of Gefen Table Salt
1 and 3/4 ounces (50 grams) whole walnuts (or your favorite nuts)
Prepare the Brownies
Preheat oven to 175 degrees Celsius (345 degrees Fahrenheit) and grease a 24-centimeter (nine- and- a- half-inch) round baking pan.
In a medium bowl, melt the chocolate and butter together in the microwave or in a double boiler.
Add sugar, salt, and instant coffee and beat well. Add the eggs one after the other, beating between each one.
Add tapioca starch, ground almonds, and baking powder and mix just until smooth.
Pour the batter into the baking pan and smooth out the top.
Bake for about 15 to 20 minutes or until the brownies set on the sides and a toothpick stuck in the center comes out with a slightly soft batter. The brownies will firm up when cool.
Prepare the Truffles
Chop the chocolate and put in a bowl.
Add whipping cream and salt and melt together in a microwave or in a double boiler until everything is melted and the mixture is smooth.
Pour the mixture into a four- to five-centimeter (one- and- a- half- to two-inch) half-sphere mold and fill to the top. Freeze the truffles in the pan for two hours, or until they are completely frozen.
Remove the truffles from the baking pan and place them freely on top of the brownies with space between them.
Prepare the Whipped Cream
In a mixer bowl, whip together whipping cream, confectioners' sugar, instant pudding, and vanilla extract until you get a very firm whipped cream.
Transfer the cream into a piping bag with a serrated tip and pipe mounds at the intervals between the truffles.
Prepare the Caramelized Nuts
Place sugar and salt in a small frying pan and heat until the sugar melts. When amber caramel is formed, add the whole nuts, lower to a medium flame, and cook the nuts in the caramel for two to three minutes until they are all thinly coated.
Cool the caramelized nuts on parchment paper until they are completely cooled.
Place caramelized nuts between the mounds of whipped cream and truffles.
Don’tomit the salt from the brownies (and truffles) because it balances the sweetness and emphasizes the chocolate flavor.
Keep in a closed container for three to four days. Remove about 15 minutes before serving, so that the brownies will not be too cold.
Note: This recipe provided with permission from kosher.com
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.