Orange Cream Brownies
- For the chocolate glaze (prepared the day before)
- 12 Gelatin sheet (1 gram or approximately 0.1 oz each)
- 100 milliliters water
- 180 grams sugar
- 70 grams cocoa powder
- 80 milliliters Whipped cream
- For the brownies
- 170 grams butter
- 90 grams Chocolate (70% cocoa)
- 3 egg yolks
- 115 grams sugar
- 115 grams Raw sugar
- 40 grams Pastry flour
- 10 grams dark Cocoa
- 75 grams finely chopped Walnut
- 3 egg whites
- For the cream
- 120 grams Nougat
- 50 grams Milk chocolate
- 50 grams Rolled wafer (with milk chocolate coating, crumbled)
Preheat the oven to 180°C (approximately 350°F). For the brownies, melt the chocolate gently with butter in a hot water bath. Mix egg yolks, sugar, and raw sugar with an electric hand mixer. Fold in the melted chocolate, then the flour, dark chocolate, and chopped nuts. Beat the egg whites until stiff and fold into the chocolate mixture. Pour the batter into a rectangular baking pan (25 x 30 cm) (approximately 10 x 12 inches) lined with parchment paper. Bake for 25-30 minutes.
Meanwhile for the nougat cream, melt the milk chocolate in a hot water bath, then add the diced nougat. Finally, stir in the waffle crumbs and set aside.
For the orange compote, rinse the orange, pat dry and cut into slices. Boil the water and sugar. Add the orange slices, then cool the mixture. When cooled, arrange the orange slices on a clean kitchen towel and chop into fine slices with a large sharp knife.
For the orange chocolate mousse, zest the oranges. In a saucepan, boil the orange juice, sugar, and orange zest briefly to make a syrup, then let cool.
Chop the chocolate and milk chocolate and melt in a hot water bath. Add 200 ml (approximately 1 cup) cream and stir until well combined, then set aside.
Place a metal bowl in the freezer for about 30 minutes. Pour in 200 ml (approximately 1 cup) cream and beat until stiff.
Pour the cooled orange syrup into the chocolate cream and mix. Then stir together the egg yolk and the butter and finally fold in the whipped cream gently.
Spread the chocolate cream over the baked brownies. Then drizzle with the orange compote. Finally, the spread the orange chocolate mousse on it. Freeze for about 1 hour.
Prepare the glaze on the previous day. Soak the gelatin in cold water. Bring water, sugar, cocoa, and cream to a boil and cook for about 1 minute, stirring constantly. Remove from the heat and dissolve the drained gelatine in it. Mix gently and set overnight in the refrigerator. Melt again before using in a hot water bath.
Cut the cake into 7 cm (approximately 3 inch) wide strips and cover (with a spatula or a large knife) with the glaze. Then cut into 2 cm (approximately 1 inch) wide pieces. Serve garnished with candied oranges.