Bow down to the Brownie!
A chocolate brownie is such a simple yet impressive sweet treat, and if made properly, can be the star of your entire meal.
Chef Ivan’s tips to bake the perfect brownie every time, are:
Make use of good quality chocolate – preferably dark chocolate. 70% Lindt dark chocolate works great. If you like a sweeter, more ‘caramelly’ taste, you can use milk chocolate.
Don’t overbake the brownie. The pin must NOT come out clean! You want that chocolatey, chewy centre and baked outer.
Chocolate goes with most berries, and orange. Garnish your brownie with berries, or use some orange zest in the batter to elevate it to the next level. (Your guests will be super impressed, we promise.)
Chocolate Brownie Gateau
For the brownie, you’ll need:
300 g castor sugar
360 g dark chocolate
120 g cake fl our
90 g cocoa powder
240 g butter
Pre-heat the oven to 170°C. Line a baking tray with greaseproof paper. In a small pot, place the chocolate and butter over low heat, and melt the two together. Place the sugar and eggs in a mixer and whisk until the mixture becomes pale and thick. Sieve the fl our and cocoa powder together. Slowly add the butter mixture to the eggs. Once mixed, add the fl our mix and fold into the egg mixture. Evenly spread onto a baking tray and bake for 25 to 35 minutes. Remove from oven and allow to cool before cutting.
For the white chocolate mousse, you’ll need:
250 g white chocolate
500 ml cream
50 g icing sugar
Place the chocolate over a double boiler with 15 ml cream set and melt. Then whisk the cream until soft peaks form
and add the icing sugar. Slowly add the warm chocolate and mix until firm. Place in the fridge to set.
For the ganache, you’ll need:
350 g dark chocolate, chopped into smaller pieces
250 ml cream
Bring the cream to a simmer on the stove top, stirring occasionally. As soon as you see a simmer, remove from heat and pour over the chocolate, swirling the bowl to make sure all the chocolate is covered. Stir occasionally until the chocolate is smooth and melted. Allow to cool to the correct consistency before piping. Garnish with fresh berries and edible flowers.
Contact Tredenham Boutique Hotel at 051-433-4127. www.tredenham.co.za.
GETIT Bloemfontein July 2018