Chocolate Square Stacks with Berries
ready in 1 hr
baking tray, 15 x 20 cm
- For the brownies
- 1.333 cups
Dark chocolate (chopped)
- 1 cup
- ⅔ cup
- 2 teaspoons
- ½ cup
- 2 tablespoons
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with grease proof paper.
Melt the chocolate and the butter in a bain-marie. Beat the egg whites until stiff and chill in the fridge. Mix together the sugar, vanilla sugar, a pinch of salt and the egg yolks until foamy. Fold in the melted chocolate and the crème fraîche. Place the egg whites on top and sieve the flour over the egg whites. Mix everything together well using a whisk.
Pour the mixture onto the prepared baking tray and bake for 30 min. Remove from the oven, knock out onto a wire rack, remove the paper and leave to cool. Cut into eight 7 x 5 cm pieces.
Mix together the cream and the icing sugar until stiff and melt the chocolate in a bain-marie. Fill the melted chocolate into a piping bag with a thin nozzle.
Place a dollop of cream on four brownies and cover with strawberries. Place the other brownies on top. Spread with cream and pipe the melted chocolate on top. Garnish with more strawberries and serve immediately.
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