Nothing can ever beat the contrasting amalgamation of Chocolate rich brownie and a dollop of Cream ( freshly whipped / chilled ) .. I mean, can any thing ever turn out to be as delicious as this ??
In your dreams !
No wonder this is an immensely enjoyed dessert all over the World without any barriers (age).
Don’t you think this needs a bit of luxuriation especially when you want to serve this on a special occasion of yours or just to that big cheese of your life ?
Yes, of course you do :)
Well here I am at your rescue with this awesomely layered goodness , main components of which are the Chocolate rich almost flourless fudge brownie followed by Chocolate Cremeux and Coffee Mascarpone Ganache.
Just the sound of it makes my mouth water .. ha ha !
That’s enough said let’s do some bowls and whisks!!
Ingredients :
For Brownie :
338 g : Dark Chocolate 70% , chopped
278 g : Unsalted butter
5 small : Eggs whole
112 g : Granulated sugar
57 g : All purpose flour
135 g : Walnuts , chopped
For Chocolate Cremeux :
230 g : Whole Milk
230 g : Heavy Cream (30% fat)
2 g : Gelatin ( flavorless )
6 no’s : Egg yolks ( small )
75 g : Granulated sugar
330 g : Milk Chocolate ( 41% Cocoa )
20 g : Coffee beans , Coarsely ground ( refer to pointers )
For Coffee Mascarpone Ganache :
250 g : Heavy Cream ( at least 30% fat)
2 g : Gelatin ( flavorless )
13 g : Coffee beans, Coarsely ground
50 g : White Chocolate, chopped ( 31% )
40 g : Milk Chocolate, Chopped ( 41% )
160 g : Mascarpone Cheese
Method :
Let’s begin with the Coffee Mascarpone Ganache as this needs to be refrigerated a minimum of three hours.
Chop the white and milk chocolate of the mentioned quantities and set ready in a bowl.
Add the gelatin to a small bowl with a tablespoon of water and set aside to bloom.
To a small sauce pan add the heavy cream and coarsely ground coffee beans.
Bring this to a simmer just until tiny bubbles appear.
Now add the bloomed gelatin and stir enough to dissolve the gelatin.
Passing through a sieve pour this hot cream gelatin liquid over the chopped chocolates and stir.
Add the Mascarpone cheese and using a immersion blender blend everything until smooth and uniform.
Cover this with a cling wrap and refrigerate for a minimum for three hours.
While that’s setting let’s head towards the brownie making.
Grease a 8 inch square pan and line with parchment paper.
Add the eggs and sugar to a bowl and beat until its thoroughly mixed.
To a sauce pan add the butter mentioned and melt it on medium heat.
Add the chopped chocolate to a deep mixing bowl and pour the melted butter over it.
Slowly stir in the hot butter allowing the Chocolate to melt.
Cool this to body temperature I.e 35 degree c or 95 degree f.
Gradually start pouring the egg sugar mixture while mixing continuously.
Sift the all purpose flour and add it to the chocolate mix.
Gently fold the flour until well incorporated.
Add the chopped walnuts and fold them through.
Pour the brownie batter in the greased and lined baking pan.
Level it’s top and tap to release any air bubbles formed while mixing.
Bake this in a preheated oven at 180 degree Celsius for 22 to 24 minutes.
Let the baked rest in pan for few minutes and later invert in on to a cooling rack and cool completely to room temperature.
Cut the brownie using a square frame to 20 cm.
(*Google search for reference)
Incase you don’t have one like me, hail the jugaad bhaiyya and follow me :)
Line the same pan you baked the brownie with fresh parchment and Place the brownie back in it.
Now cut a cardboard piece double the height of your pan like mine was three inch so I made six inch in breadth and eight inch in length rectangles.
Cover the cardboard piece with parchment and tuck their corners behind.
Repeat and do another three pieces so that it covers all four sides of pan.
Place each one on to the each side aligning them to the edge of the pan.
Basically, here you are artifically increasing the depth of the pan.
Once done set aside.
Now for the Chocolate Cremeux :
Chop the mentioned amount of chocolate and set ready in a deep mixing bowl.
To a small bowl add the gelatin and table spoon of water , stir well and set aside to hydrate it.
In another bowl whisk the yolks and sugar together until combined.
Add the cream, milk and coffee grounds to a sauce pan and bring this to a soft boil.
Pour the hot liquid over the yolk mixture and keep stirring until homogenized.
Add the liquids back to the sauce pan along the bloomed gelatin and cook on low to medium heat until it thickens a bit and reaches 84 degree Celsius.
Passing it through the sieve pour this cooked yolk mix on to the chopped chocolate and stir until it’s melted.
Run a immersion blender and make sure everything is mixed well and homogeneous.
Pour the Cremeux over the brownie and freeze until set which might take four to six hours.
Coming back to the Coffee mascarpone Ganache that’s been resting in refrigerator.
Add the chilled ganache to the bowl of a stand mixer with a whisk attachment and whisk on medium until it attains piping consistency.
Scoop this in to a piping bag fitted with a Wilton 1A round nozzle and pipe the ganache over the set layers to preference or just pipe lines at an angle like me.
Now chill this for half hour and later trim off the uneven edges revealing the beautiful layers.
Garnish with Chocolate discs/shavings, dust of coffee/Coffee beans or go creative to choice.
(*see pointers, showed a simple way to design these chocolate discs)
Slice and serve chilled but not frozen :)
Enjoy for now and do not forget thank me Incase You like it !
Few pointers :
1) Bring the eggs to room temperature before using.
2) Cocoa contents of the chocolates used in its preparation are mentioned in the brackets.
3) White , Milk and dark are three different varieties kindly do not overlook.
4) Freshly ground Cocoa beans yields the best do not opt for instant variety.
5) For eggless variation of a brownie :
1 cup : All purpose flour
3/4 cup : Powdered sugar
1/2 cup : Cocoa powder
Pinch of salt
1 tsp : Baking soda
1/3 cup : Vegetable or Sunflower oil
1 cup : Buttermilk
1 tsp : Vanilla
2 tsp : Instant coffee ( Melt it in a tablespoon if water and set aside)
1/ 4 cup : Chopped walnuts
1/4 cup : Chocolate chips
Sift the dry ingredients together.
Mix the wet in a separate bowl.
Combine the two and fold in walnuts and chocolate chips.
Pour the batter in greased and lined pan.
Bake in a preheated oven at 180 degree Celsius for 20 to 24 minutes.
6) Haven’t tried the eggless Cremeux if I do so will surely update here.
7) Can be stored in the refrigerator and can be enjoyed up-to a week, Incase it lasts that long :P
8) **For Chocolate Discs : Melt 2 cubes of dark chocolate in microwave on high at bursts of 20 seconds until melted.Stir well and add a quarter teaspon of melted chocolae onto a small parchment square and place another piece of parchment over it.Press it gently to form a round. Place it in a flat layed glass and refrigerate for couple of mins just to set it. Later peel off the parchments and use for garnishing.
Try this exotic dessert for the New Year’s Eve and do share your feedback !
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