Coffee and chocolate brownie with fudge

Ingredients:
Brown
226 g unsalted butter
1 tablespoon cocoa powder
340 g of chocolate, finely chop
60 ml of freshly brewed espresso
1 tablespoon vanilla extract
250 g (dark) brown sugar
4 large eggs
65g flour
1/4 teaspoon salt
75 g walnuts, finely chop
240 g of dark chocolate, finely chop (optional)
Coffee and chocolate fudge:
240 ml heavy cream for whipping (35%)
4 teaspoons of instant espresso coffee (powder)
1 tablespoon honey / syrup / corn syrup
280 g of dark chocolate, finely chop

Preparation:
Brown.
Heat the oven to 180 ° C. The shape of 20 cm x 5 cm grease generously with butter, Cover the baking paper. The paper on top and lightly grease with oil and sprinkle with cocoa.

Melt 340g of chocolate with butter in a water bath (make sure the bowl in which to melt the chocolate and butter, does not touch the water). Remove from heat and stir. Mix espresso, cocoa and vanilla until complete dissolution of cocoa. Add this mixture to the melted and stir.
Add the sugar and stir to dissolve the sugar.

Beat one egg at a time, mixing after each addition. Make sure that eggs are not curled. Flour and salt sift together and gradually add to the bulk. Add nadroblennye nuts and chopped chocolate pieces (240 g), if using. Mix everything until smooth. Pour the batter into the prepared pan and bake for 30-40 minutes. Check with a toothpick on availability. Cool completely before putting sweet.

Coffee and chocolate fudge.
Put the chocolate in a heat-resistant bowl. In a small saucepan, combine the cream with espresso and put it on medium heat until dissolved coffee (cream should start to boil). Remove from heat, cover and leave for 30 minutes.

Strain the mixture through a fine sieve or coffee filter into a clean saucepan. Add honey / syrup, return to heat and bring mixture to a boil, stirring until the honey / syrup not rastoritsya. Remove from heat. Chocolate, which is in a heat-resistant bowl, pour the hot cream with honey / molasses.

Leave on for 2 minutes. Spatula, stir the chocolate until smooth. Pour the cooled fudge brownie. Distribute it to the floor, even layer and leave at room temperature for 3 hours solidify. Chopped. Above you can decorate each serving with a small amount of whipped cream and a sweet drop a little rest.

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