Fruit Recipes
Brownie Cake with Caramelised Coscia Pears and Chocolate Cream
30minutes
6serves
difficulty
Preparation
For the Brownies
1
Melt the dark chocolate with the butter in a small saucepan over a low heat. Let it cool down.
2
Add the sugar and the eggs, one at a time by beating with a whisk, and add the pinch of salt.
3
Add the sifted flour and the hazelnut grains and mix with a whisk until the mixture is smooth. Pour into a greased and floured steel ring or hinge mould with a diameter of 20cm and spread evenly.
4
Bake in a hot oven at 180°C for 7 to 8 minutes, we recommend that it be cooked. Allow to cool.
For the chocolate cream sauce
1
Place the gelatine sheets in a bowl with cold water to soften them.
2
Heat the cream with the milk.
3
In a small saucepan, mix the egg yolks with the sugar, pour in the hot liquid and stir until the temperature reaches 82°C.
4
Add the chopped chocolate and mix until smooth, add the well-drained gelatine and mix.
5
Pour into a bowl, cover with cling film and place in the fridge overnight.
For the caramelised pears
1
In a frying pan, add the washed, cleaned and diced 3moretti Coscia pears, butter and sugar and cook until caramelised.
2
Switch off and allow to cool.
How to make it
1
Using a pastry bag with a smooth nozzle, pipe the chocolate cream onto the brownies (as shown in the photo), place the caramelised pears in the centre and decorate with hazelnuts, mint leaves and a cinnamon stick.
Ingredients
For the Brownies
130 g dark chocolate110 g butter80 g sugar70 g hazelnut grains80 g 00 flour2 eggs1/4 tsp. of cinnamon1/4 tsp. of baking powderto taste pinch of salt
For the chocolate cream
125 ml fresh cream125 ml whole milk140 g chocolate50 g yolks25 g caster sugar2 g gelatine (1 sheet of isinglass)
For the caramelised pears
5 3moretti Coscia Pears 25 g butter60 g demerara sugar
To decorate
3-4 hazelnutsto taste mint leaves1 cinnamon stick
