for making coffee chocolate fudge with brownie recipe
(4)60 ml of freshly brewed espresso. (5)1 tablespoon vanilla extract. (6)250 g (dark) brown sugar. (7)4 large eggs. (8)65g flour. (9)1/4 teaspoon salt
(10)75g walnuts, finely chop240 g dark chocolate, finely chop (optional)
(3)1 tablespoon honey / molasses / corn syrup. (4)280 g dark chocolate, finely chop
Melt 340 g chocolate with butter in a water bath (make sure the bowl in which the melted chocolate and butter, do not touch the water). Remove from heat and stir. Mix espressococoa and vanilla until co
mplete dissolution of cocoa. Add this mixture to the melted and stir.
Add sugar and stir to dissolve sugar.
Beat in one egg at a time, mixing after each addition. Make sure that the eggs do not wring. Sift flour and salt together and gradually add to the bulk.Add nadroblennye nuts and chopped chocolate pieces (240 g), if using. Mix all until smooth. Pour the batter into the prepared form and bake for 30-40 minutes. Check with a toothpick for readiness. Cool completely before applying fondant.
Coffee chocolate fondant.
Put the chocolate in a heat-resistant bowl.In a small saucepan, mix the cream with the espresso and place it over medium heat until completely rastoreniya coffee (cream should start to boil). Remove from heat, cover and leave for 30 minutes.
Strain the mixture through a fine sieve or a coffee filter into a clean saucepan. Add honey / syrup, return to heat and bring mixture to a boil,stirring occasionally, until the honey / syrup not rastoritsya. Remove from heat. Chocolate, located in a heat-resistant bowl, pour the hot cream with honey / molasses. Leave on for 2 minutes. Stir the chocolate with a spatula until smooth. Pour the cooled fudge brownie. Distribute it to the floor even layer,and leave at room temperature for 3 hours to solidify. Chopped. You can decorate the top each serving with a bit of whipped cream and drop a little of the remaining fondant.
Ingredient Brownie:
(1)226 g unsalted butter. (2)1 tablespoon cocoa powder. (3)340 g chocolate, finely chop(4)60 ml of freshly brewed espresso. (5)1 tablespoon vanilla extract. (6)250 g (dark) brown sugar. (7)4 large eggs. (8)65g flour. (9)1/4 teaspoon salt
(10)75g walnuts, finely chop240 g dark chocolate, finely chop (optional)
Coffee chocolate fondant:
(1)240 ml heavy cream for whipping (35%). (2)4 teaspoons instant espresso (powder)(3)1 tablespoon honey / molasses / corn syrup. (4)280 g dark chocolate, finely chop
Preparation Brownie:
Heat oven to 180 ° C.Form 20 cm x 5 cm grease liberally butter Cover the baking paper. Paper on top and lightly oil and sprinkle with cocoa.Melt 340 g chocolate with butter in a water bath (make sure the bowl in which the melted chocolate and butter, do not touch the water). Remove from heat and stir. Mix espressococoa and vanilla until co
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| Coffee chocolate fudge with brownie recipe |
Add sugar and stir to dissolve sugar.
Beat in one egg at a time, mixing after each addition. Make sure that the eggs do not wring. Sift flour and salt together and gradually add to the bulk.Add nadroblennye nuts and chopped chocolate pieces (240 g), if using. Mix all until smooth. Pour the batter into the prepared form and bake for 30-40 minutes. Check with a toothpick for readiness. Cool completely before applying fondant.
Coffee chocolate fondant.
Put the chocolate in a heat-resistant bowl.In a small saucepan, mix the cream with the espresso and place it over medium heat until completely rastoreniya coffee (cream should start to boil). Remove from heat, cover and leave for 30 minutes.
Strain the mixture through a fine sieve or a coffee filter into a clean saucepan. Add honey / syrup, return to heat and bring mixture to a boil,stirring occasionally, until the honey / syrup not rastoritsya. Remove from heat. Chocolate, located in a heat-resistant bowl, pour the hot cream with honey / molasses. Leave on for 2 minutes. Stir the chocolate with a spatula until smooth. Pour the cooled fudge brownie. Distribute it to the floor even layer,and leave at room temperature for 3 hours to solidify. Chopped. You can decorate the top each serving with a bit of whipped cream and drop a little of the remaining fondant.
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