Double chocolate & griottine cherry brownie, kirsch chantilly Recipe

Dark and white chocolate fudge brownie with griottine cherries and whipped kirsch chantilly

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the cake(s)
  • Dark chocolate : 185 g
  • Unsalted butter : 185 g
  • Caster sugar : 250 g
  • Whole egg(s) : 3 whole
  • Plain flour : 80 g
  • Unsweetened cocoa powder : 40 g
  • Dark chocolate chip(s) : 50 g
  • White chocolate chip(s) : 50 g
  • Griottine cherries in Kirsch : 75 g
  • For the cream
  • Double cream : 150 ml
  • Icing sugar : 25 g
  • Kirsch : 25 ml


  • 1. FOR THE CAKE(S)

    Preheat the oven to 190c. Melt the dark chocolate and butter in a heatproof bowl over a bain marie. Meanwhile whisk the eggs and sugar together until pale and fluffy (approx. 5 minutes). Pour the melted chocolate and butter into the eggs and stir together. Stir through the flour and cocoa powder, then the cherries, white and dark chocolate chips. Pour into a lined baking tray and bake for 30 minutes until set with a very slight wobble.


    Put the cream and sugar into a bowl and whisk until ribbon stage. Add the kirsch and whisk to soft peaks.

    To serve, cut the brownie into big squares and top with a dollop of the chantilly.

Chef's tip

«Make sure you don't overcook the brownie, it should be moist and gooey in the middle. »

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