Autumn brownie with chilli and honey

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Autumn brownie with chilli and honey

Quantity of servings: 1

Ingredients

Brownie

butter 350 g

Dark Chocolate 77% 320 g

eggs 220 g

sugar 300 g

wheat flour 200 g

ceylon cinnamon 10 g

baking powder 5 g

salt 4 g

Lemongrass ganache

almond milk 225 g

lemongrass 1.5 g

chilli cayenne 4 g

buckwheat honey 15 g

Chocolate 55% 300 g

Roche glaze

Chocolate 55% 400 g

vegetable oil 100 g

walnuts 100 g

Additionally

Leaves made out of Chocolate 55% 2 pcs.

Preparation method

Brownie

Melt butter with cinnamon, pour over chocolate and blend. Whip eggs combined with sugar (⅔ stiffness), add the chocolate mass and mix with dry ingredients. Pour into a form. Bake for 30 minutes at 175°C. Cut the finished cake into 4 portions (20 x 5 cm) and refrigerate.

Lemongrass ganache

Heat milk to 80°C with lemongrass, chilli and honey. Set aside for 30 minutes. Drain, reheat, pour over chocolate and blend. Set aside to cool.

Roche confectionery compound coating

Heat oil to 80°C, pour over chocolate and blend. Add roasted nuts and mix.

Assembly

Fill the frozen brownie with ganache and re-frost. Coat the finished cake with roche confectionery compound coating and decorate with chocolate leaves.