260 gr caster sugar
160 gr (3) eggs
5 gr liquid vanilla
25 gr trimoline
180 gr unsalted butter
250 gr dark chocolate 64%
100 gr fresh cream
110 gr plain flour
100 gr ground almonds
Whipe the sugar with the eggs, vanilla and trimoline using the whisk.
Melt in a bain-marie the butter with chocolate and add the fresh cream.
When the egg mix is white and fluffy add by hand using a spatula the chocolate mix.
Add the dry ingredients and pour into a line baking tray with parchement paper, spread with spatula
evenly and leave to rest for 30-40 minutes.
Bake at 180 C for about 20 minutes. the brownie must be soft and moist in the centre.
No comments:
Post a Comment