Gooey chocolate and griottine cherry brownie with kirsch chantilly cream Recipe

A rich gooey chocolate brownie filled with griottine cherries and served with a kirsch flavoured whipped cream.

  • Preparation
  • Cooking time
  • Rest time
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(19 votes) 3.8/5

Les ingrédients

Pour people
  • For the cake(s)
  • Unsalted butter : 125 g
  • Dark chocolate : 100 g
  • Plain flour : 90 g
  • Whole egg(s) : 3 whole
  • Caster sugar : 150 g
  • Griottine cherries in Kirsch : 70 g
  • For the cream
  • Icing sugar : 50 g
  • Double cream : 150 ml
  • Kirsch : 25 ml
  • To line the mould(s)
  • Unsalted butter : 25 g
  • Plain flour : 50 g


  • ETAPE 1

    Preheat the oven to 180'C.

    Drain the cherries from the kirsch.

    Melt the butter and the chocolate in a bowl over a pan of simmering water (bain marie).

    Whisk the eggs and the sugar together. Once doubled in volume, gently fold in the chocolate and butter, the flour and then add the cherries.

    Butter the silicone moulds and dust with flour. Pour the mixture into the moulds and cook in the oven for 10-12 minutes. Do not overcook the brownie as the centre should be gooey!

    Remove from the moulds and serve when cool.


    Add the kirsch to the cream and icing sugar and whisk until thick.

    Serve the brownie with a quenelle of chantilly cream.

Chef's tip

«When making this brownie always use a good quality 70% dark chocolate.»

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