Tag: brownie

Cups with brownie and eggnog cream – Italian Cuisine

Cups with brownie and eggnog cream


1) Prepare the brownie: chop the chocolate and let it melt in a bain-marie. Add the soft butter into small pieces and let it melt slowly, continuing to mix with a whisk; remove from the water bath and let it cool completely. Mounted with whisk the eggs and sugar until the mixture is light and fluffy. Incorporate the mixture into the melted chocolate pouring it slowly and continuing to mix, then also mix the sifted flour with the cocoa powder and a pinch of salt.Pour the mixture in a 15×15 cm square mold lined with a sheet of baking paper forming a uniform layer and bake in the oven at 180 ° for 25 minutes. Turn out the sweet, let it cool, then cut it into cubes.

2) For the chocolate cream: you work egg yolks with sugar, incorporated the cornstarch, stirring with a whisk to avoid the formation of lumps, then add the boiling milk, a little at a time; transfer to a very low heat and cook until the cream has thickened. In the end incorporated finely chopped milk chocolate and stir until melted. Transfer the cream in a bowl, cover it with plastic wrap to prevent the crust from forming on the surface e leave it to cool completely on a cold water bath.

3) Meanwhile prepared the zabaglione cream. Gather the egg yolks and sugar in a saucepan e get started whisk until the mixture is swollen and clear. Transfer over very low heat and add the Marsala slowly, continuing to mix with a whisk; let it cool down. Mounted cold cream with whips and stir in the prepared zabaglione, stirring with a spatula with gentle movements from the bottom up to avoid disassembling the mixture.

4) Compose layered dessert alternating in 6 bowls or glasses the zabaglione cream, brownie cubes and chocolate cream. Complete to taste with some praline hazelnuts and serve.

?>


Posted on 06/01/2022

Share
recipe



Recipe Brownie cake with mascarpone, blueberries and blackberries – Italian Cuisine

Recipe Brownie cake with mascarpone, blueberries and blackberries


  • 170 g butter
  • 125 g blueberries
  • 125 g blackberries
  • 110 g granulated sugar
  • 110 g brown sugar
  • 90 g dark chocolate
  • 70 g walnut kernels
  • 40 g 00 flour
  • 10 g cocoa
  • 10 g chestnut flour
  • 3 eggs
  • salt
  • 250 g mascarpone
  • 50 g milk chocolate
  • 30 g fresh cream
  • powdered sugar

FOR THE BROWNIE CAKE
Distribute the berries in a small bowl and place them in the freezer for 5 hours.
Gently melt the dark chocolate in a double boiler, then add 3 egg yolks, stirring with a whisk.
Add granulated sugar and cane sugar, then cocoa, 00 flour and chestnut flour, finally the chopped walnuts.
Mounted until stiff the egg whites with a pinch of salt and incorporate them with a spatula into the chocolate mixture.
Pour it in a springform pan (ø 18 cm, h 6 cm) and bake at 170 ° C for 35 minutes. Remove from the oven and let cool.

FOR THE MASCARPONE CREAM
Jumbled up mascarpone with 1 tablespoon of powdered sugar and cream.
Dissolve milk chocolate, let it cool down to 35 ° C in a large bowl, then pour the mascarpone, incorporating it little by little, until you get a cream.
Complete the cake with the cream and frozen berries.

Brownie cake with mascarpone, blueberries and blackberries – Italian Cuisine

Brownie cake with mascarpone, blueberries and blackberries


This is the cake that has conquered our autumn. We dived, spoon in hand, into this cream and that bit of acid given by the berries means that you never get tired of this dessert.

Ingredients for 8 people

For the brownie cake
170 g butter
125 g blueberries – 125 g blackberries
110 g granulated sugar
110 g brown sugar
90 g dark chocolate
70 g walnut kernels
40 g 00 flour – 10 g cocoa
10 g chestnut flour
3 eggs – salt

For the mascarpone cream
250 g mascarpone
50 g milk chocolate
30 g fresh cream
powdered sugar

For the brownie cake
Spread the berries in a small bowl and place them in the freezer for 5 hours.
Gently melt the dark chocolate in a bain-marie, then add 3 egg yolks, mixing with a whisk.
Add the granulated sugar and brown sugar, then the cocoa, 00 flour and chestnut flour, finally the chopped walnuts.
Beat the egg whites until stiff with a pinch of salt and incorporate them with a spatula into the chocolate mixture.
Pour it into a springform pan (ø 18 cm, h 6 cm) and bake at 170 ° C for 35 minutes. Remove from the oven and let cool.
For the mascarpone cream
Mix the mascarpone with 1 tablespoon of powdered sugar and the cream.
Melt the milk chocolate, let it cool down to 35 ° C in a large bowl, then pour the mascarpone, incorporating it little by little, until you get a cream.
Complete the cake with the cream and frozen berries.

To subscribe to La Cucina Italiana, click here.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close