Supreme chocolate brownie
Ingredients
DOUGH
- 1000 g
- ALFAPRO BROWNIE
- 220 g
- BUTTER
- 120 g
- DARK CHOCOLATE 48% NE ALFAPRO
- 60 g
- SUGAR
- 200 g
- BALTICOVO LIQUID EGG
- 100 g
- WATER
- 200 g
- SOUR CHERRY IN GEL 65% ALFAPRO
GLAZE
- 300 g
- DARK CHOCOLATE 48% NE ALFAPRO
- 300 g
- ALFAPRO CREAM 33%
- 100 g
- BUTTER
- 15 g + 75 g
- DRY GELATINE + WATER FOR SOAKING
- 70 g
- COINTREAU FLAVOURING
- 700 g
- ALFAPRO CREAM 33%
- 70 g
- SUGAR
FILLING
- 500 g
- SOUR CHERRY IN GEL 65% ALFAPRO
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!
