A sweet day in a brown autumn

BROWN COLORS

COOKING

Lobster

 

CHOCOLATE BROWNIE RECIPE:

 

 

  • 185g unsalted butter

  • 185g best dark chocolate

  • 85g plain flour

  • 40g cocoa powder

  • 50g white chocolate

  • 50g milk chocolate

  • 3 large eggs

  • 275g golden caster sugar

  • 200g good quality dark chocolate, about 60% cocoa solids
  • 200g butter
  • 1 tbsp instant coffee granules
  • 85g self-raising flour
  • 85g plain flour
  • ¼ tsp bicarbonate of soda
  • 200g light muscovado sugar
  • 200g golden caster sugar
  • 25g cocoa powder
  • 3 medium eggs
  • 75ml buttermilk (5 tbsp)
  • grated chocolate or curls, to decorate

For the ganache

  • 200g good quality dark chocolate, as above
  • 284ml carton double cream (pouring type)
  • 2 tbsp golden caster sugar

Ultimate chocolate cake

Ingredients for the cake

  • 1 tsp instant coffee granules
  • 4 eggs, at room temperature
  • 85g golden caster sugar, plus extra for rolling
  • 50g light muscovado sugar
  • 120g self-raising flour
  • 2 tbsp cocoa powder
  • For the chocolate icing
  • 50g plain chocolate, 70% cocoa solids or more, very finely chopped
  • 250g mascarpone light
  • 140g Quark
  • 50g icing sugar
  • 1 ½ tbsp cocoa powder
  • 1 tsp instant coffee granules
  • ½ tsp vanilla extract

Chocolate log

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