Brownie with 2 chocolates, almond and chestnut cream

For a 20 x 20 cm mold:

110 g pastry milk chocolate
110 g dark chocolate pastry
80 g butter
2 eggs
60 g sugar
75 g almond powder
70 g almonds
40 g chocolate chips
90 g chestnut cream

Preheat the oven to 160oC.
Separate the whites from the egg yolks.
Coarsely crush the almonds with a knife.
Melt the two chocolates and butter in a double boiler. Transfer to a container. Add sugar, egg yolks, and almond powder, mixing well between each addition.
Turn the whites into the snow. Add 1/3 of the whites to the chocolate mixture. Mix and stir in remaining whites carefully and gently.
Pour the dough into the baking pan, coated with parchment or buttered paper. Divide the chocolate chips and crushed almonds on the surface. Then place small piles of chestnut cream on top of the almonds. Cool it down a bit to liquefy it if needed. It will spread out when it is cooked.
Bake for about 30 minutes. Insert a toothpick to check the cooking. As a matter of principle, always check the cooking with a toothpick or knife, because the ovens are all different, and the mold used can also vary the cooking time.
Allow to cool and cut into squares. With a toothed knife and delicately.

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