INGREDIENTS
- For a 22 cm mould.
- Brownie:
- – Butter 200 g.
- – Semi-bitter topping 100 g.
- – Eggs 4 items.
- – Sugar 240 g.
- – Flour 0000 100 g.
- – Purple fruits 150 g.
- – Dulce de leche pastry chef 500 g.
- Chantilly de chocolate:
- – Milk cream 120 cc.
- – Chocolate coating 110 g.
- – Sugar 40 g.
- – Milk cream 240 cc.
Take pleasure in this spectacular BROWNIE CAKE with crimson berries and chocolate chantilly following the entire step-by-step under
PROCEDURE:
Brownie:
1. Soften the butter and protection individually and unify.
2. Beat the eggs with the sugar till foamy.
3. Combine the 2 preparations.
4. Sift the flour, combine the crimson fruits and add to the combination with enveloping actions.
5. Pour into the mould beforehand lined with paper.
6. Bake at 180ºC for about 25 minutes.
Chantilly de chocolate:
1. Warmth the cream with the sugar and pour over the beforehand chopped chocolate.
2. Let sit till the chocolate melts and blend.
3. Beat the heavy cream till half level.
4. Add the chilly liquid ganache.
5. Proceed mixing till reaching chantilly level.
Armed:
1. Place a layer of dulce de leche on the cooked and unmolded brownie.
2. Beautify as desired with the chocolate chantilly cream.
