Walnut Brown and orange cream
The Walnut Brown and Orange Cream is a dessert that celebrates the harmonious blend of flavors and ingredients, discovered during travels highlighted by culinary exploration. This unique creation perfectly marries the rich depth of dark chocolate with the vibrant, citrusy notes of orange, while the walnuts add a contrasting texture and earthy flavor that elevates the entire dish. The combination of these core ingredients results in a multi-dimensional taste experience - the bitterness of the chocolate, the sweetness and tang of the orange cream, alongside the crunchy, nutty presence of walnuts, create a sophisticated, yet comforting dessert option. After delving into the intricacies of balancing these flavors and perfecting the recipe, this dessert is now shared with enthusiasm, offering others the chance to experience this delightful fusion of tastes. It's more than just a treat; it’s a testament to the beauty of combining simple, quality ingredients to craft something truly remarkable, inviting everyone to bring a piece of this culinary adventure into their own homes.
Equipment
- 1 oven
Ingredients
- 150 g of dark chocolate
- 250 g butter
- 5 eggs
- 1.5 cups of sugar
- 0.5 cups flour
- 3 tbsp cocoa
- 1 tsp vanilla sugar
- 150 g roasted cashews
- a pinch of salt
- For the cream
- 100 g butter
- 3 eggs
- 2/3 cup sugar
- 1 tsp vanilla sugar
- 125 ml orange juice
- zest of one orange
Instructions
- Butter cut into small pieces, break the chocolate and place in a saucepan or other bakeware. Set on a large pot of boiling water and sink in a water bath until a liquid mass of brilliant. Mix until uniform.
- Eggs are a good mix, not beating, sugar, vanilla sugar and salt. Keep the mixture in a horrible air as little as possible. Add the resulting mass in the chocolate-oil mixture, mix well. Put the flour, cocoa and knead well again.
- Nuts pretty big chop and add to batter.
- The dough is put a layer of about 3 cm. In a baking dish, greased with butter. Bake in a preheated 170 degree oven for 25-30 minutes. Remove from the oven, cool, cover with foil and send in the refrigerator for 8-10 hours.
- Zest of one orange grate. In a saucepan put the chopped butter, sugar, vanilla sugar zest and pour the orange juice. Heat at minimum heat, stirring, until the butter becomes liquid and the sugar has dissolved. Remove from heat, cool
- Beat eggs, add sugar in the oil mass. Put on the stove at minimum fire. Stirring constantly, watch the weight as soon as it starts to thicken slightly, remove from heat. Cool and also send in the refrigerator for 8-10 hours.
- Remove the brownies from the refrigerator and cut into diamonds or rectangles. Lubricate the orange cream and serve.