| Cook Time | 80 minutes |
| Servings |
Ingredients
For brownies:
- 120 gram Dark chocolate
- 120 gram Butter
- 90 gram Sugar
- 2 pieces Chicken eggs
- 50 gram Flour wheat / Flour
- 1 teaspoon Baking powder
For souffle:
- 80 gram Water
- 210 gram Sugar
- 350 gram Cream (30%)
- 100 gram Egg yolk
- 15 gram Gelatin (sheet)
- Extract (vanilla) to taste
For glaze:
- 80 milliliters Cream (10%)
- 80 gram Dark chocolate
Ingredients
For brownies:
For souffle:
For glaze:
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Instructions
- Mix flour with baking powder. Sugar and eggs whipped to a froth. Melt the chocolate and butter, stir. All mix together, let the dough stand for 10 minutes.
- Pour the mixture into a mold, bake in a preheated 170 degree oven for 15-20 minutes... to a dry splinter. Unparliamentary. Baking time will depend on the size of the mold, I have a ring with a diameter of 22 cm. The cake is designed to form a diameter of 24 cm.
- Put the brownies on a plate (cake substrate, cake pan), put the ring, the ring from the inside to pave the acetate tape.
- Whip the cream in a magnificent mass, to stand down. Soak the gelatin in cold water. The sugar and water to boil to 118 degrees, while the syrup cooks, whisk the yolks, pour the hot syrup in a thin stream into the yolks, continuing to mix the mass, it should be air. It took me about 20 minutes to whisk, boil syrup and cool. Gelatin squeeze and add to the hot yolks with syrup, add vanilla essence, whisk the mass until it cools. Yolks took me 5 pieces, sometimes 6 pieces, the number will depend on the size of the eggs.
- Mix the syrup with whipped cream and pour into a form with brownie. Put in the refrigerator.
- Heat cream, melt chocolate, mix and pour on top of the cake.
- Let the cake stand for at least 8 hours in the refrigerator.
- Enjoy your tea!!!
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