Ingredients
| CHOCOLATE BROWNIE LAYER | |
| 190g unsalted butter | |
| 335g granulated sugar | |
| 190g eggs (approximately 3-4 large eggs) | |
| 70g cocoa powder | |
| 95g all-purpose flour | |
| CHOCOLATE MARQUISE | |
| 8g gelatine sheets (approximately 4 sheets) | |
| 260ml milk | |
| 470ml cream | |
| 75g egg yolks (approximately 4 large egg yolks) | |
| 90g granulated sugar | |
| 210g dark chocolate (55-70% cocoa), chopped | |
| MIRROR GLAZE | |
| 16g gelatine sheets (approximately 8 sheets) | |
| 240ml water | |
| 480g granulated sugar | |
| 365ml cream | |
| 150g cocoa powder | |
| CHOCOLATE TUILES | |
| 60g sugar | |
| 15g glucose syrup | |
| 45g cocoa powder | |
| TO SERVE | |
| chocolate tuiles (see recipe) | |
| crushed pistachios | |
| berries | |
| gold leaf |
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Instructions
| 1. | CHOCOLATE BROWNIE LAYER |
| 2. | Heat the oven to 180°C. |
| 3. | Line a 23cm x 33cm baking tray or a 23cm round cake tin with baking paper. |
| 4. | If you want to make individual servings, bake the brownie as a slab in a baking tray (you will then cut it to fit into 30-50ml moulds). |
| 5. | If you want to make one large dessert, bake the brownie in a round cake tin. |
| 6. | In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. |
| 7. | Beat the eggs in a separate bowl. Gradually add them to the butter-sugar mixture, mixing until smooth. |
| 8. | In another bowl, sift together the cocoa powder and flour. |
| 9. | Gradually fold the dry ingredients into the wet mixture, mixing until just combined. |
| 10. | Pour the batter into the prepared baking tin and spread it evenly. |
| 11. | Bake for about 20-25 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs. |
| 12. | Leave it to cool completely in the tin. |
| 13. | CHOCOLATE MARQUISE |
| 14. | Bloom the gelatine by submerging the sheets in ice-cold water for about 5-10 minutes. |
| 15. | In a saucepan, heat the milk and cream until warm (not boiling). Remove from the heat. |
| 16. | In a mixing bowl, whisk together the egg yolks and sugar until pale, about 3-4 minutes. |
| 17. | Gradually pour the warm milk mixture into the yolk mixture, whisking constantly. |
| 18. | Return the mixture to the saucepan and cook over a low-medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 2-4 minutes. Do not let it boil. |
| 19. | Remove from the heat and stir in the bloomed gelatine until fully dissolved. |
| 20. | Add the chopped dark chocolate and mix until smooth. |
| 21. | If making individual desserts, remove the cooled brownie from the tin and peel off the baking paper. Cut the brownie to fit your 30-50ml moulds. Place the brownie layer at the bottom of the mould, then pour the chocolate marquise mixture on top. |
| 22. | If making one large dessert, pour the mixture directly into the cake tin on top of the brownie. |
| 23. | If bubbles appear on the top of the marquise, smooth the top with a blowtorch, or bang the tin to pop the bubbles. |
| 24. | Freeze for at least 4-6 hours or until set. |
| 25. | MIRROR GLAZE |
| 26. | Bloom the gelatine by submerging the sheets in ice-cold water for about 5 minutes. |
| 27. | In a saucepan, combine the water and sugar. Bring to the boil until the sugar is dissolved. |
| 28. | Stir in the cream and cocoa powder, mixing until smooth. Remove from the heat. |
| 29. | Mix in the bloomed gelatine, stirring until fully dissolved. |
| 30. | Allow the glaze to cool to about 30-35°C. |
| 31. | Carefully remove the marquise from the moulds or from the tin (carefully peel off the baking paper). |
| 32. | Pour the mirror glaze over the frozen marquise. |
| 33. | Let it set for a few minutes, garnish with crushed pistachios, berries or gold leaf, then serve with chocolate tuiles. |
| 34. | A little vanilla ice cream is always good, too. |
| 35. | CHOCOLATE TUILES |
| 36. | Make a simple syrup by combining the sugar with 60ml water and bringing to the boil, stirring, until the sugar is dissolved. Allow to cool. |
| 37. | Heat the oven to 180°C. Line a baking sheet with baking paper. |
| 38. | In a mixing bowl, combine the simple syrup, glucose syrup and cocoa powder. |
| 39. | Stir until smooth and well combined. The mixture should be thick but spreadable. |
| 40. | Transfer the mixture to a piping bag. |
| 41. | Pipe thin circles or shapes onto the prepared baking sheet, about 7½cm in diameter. Leave some space between each one. Use a spatula or the back of a spoon to spread the circles thinly and evenly. |
| 43. | Bake for about 8-10 minutes, or until the edges are crisp and the centres are slightly firm. |
| 44. | While the tuiles are still warm, you can shape them by draping them over a rolling pin or a curved surface. |
| 45. | Do this quickly, as they will harden as they cool. Allow the tuiles to cool completely on a wire rack. |
Food and recipe styling Kenji Yoshitsuka /Â Photography Tony Nyberg