Double chocolate brownie, chantilly cream Recipe

Gooey dark & white chocolate brownie with whipped chantilly cream

  • Preparation
    10mins
  • Cooking time
    30mins
  • Rest time
    10mins
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Ingredients

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  • 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
  • Double cream : 150 ml
  • For the cream
  • Icing sugar : 25 g

Method

  • 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 white and dark chocolate chips. Pour into a lined baking tray and bake for 30 minutes until set with a very slight wobble.

  • 2. FOR THE CREAM

    Put the cream and sugar into a bowl and whisk until 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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