|
|
CHEFS' RECIPES
Jump to recipe
Chocolate and macadamia brownie
We served this as afternoon tea at The Connaught. I reckon it’s unbeatable and easy. - Alistair Wise
Search for similar recipes...
Chocolate and macadamia brownie
Serves
10
Cooking Time
Prep time 40 mins, cook 35 mins (plus cooling, setting)
|
200 gm
|
butter, coarsely chopped
|
|
100 gm
|
dark chocolate (70% cocoa solids), coarsely chopped
|
|
3
|
eggs
|
|
210 gm
|
caster sugar
|
|
100 gm
|
plain flour
|
|
100 gm
|
macadamias, coarsely chopped
|
|
100 gm
|
brown sugar
|
|
1 tbsp
|
finely grated ginger
|
|
5
|
bananas, halved lengthways
|
|
For dusting:
|
Dutch-process cocoa
|
|
To serve:
|
Valrhona chocolate balls (see note)
|
| Milk chocolate mousse |
|
2
|
eggs
|
|
55 gm
|
(¼ cup) caster sugar
|
|
1½
|
leaves of gelatine (titanium strength), softened in cold water
|
|
5 gm
|
eggwhite powder (see note)
|
|
600 ml
|
pouring cream
|
|
400 gm
|
milk chocolate (36% cocoa solids), melted and cooled slightly
|
|
1
|
Preheat oven to 150C. Melt butter and chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth. Whisk eggs and caster sugar in an electric mixer until thick and pale (5-6 minutes), fold through chocolate mixture, then fold in flour and macadamia. Spoon into a buttered and baking paper base-lined 22cm-diameter springform pan, smooth top and bake until just firm to touch (20-25 minutes). Cool completely in pan.
|
|
2
|
Heat brown sugar in a large frying pan over medium-high heat until melted (2-3 minutes). Add ginger, stir to combine, then add bananas in a single layer and cook, turning occasionally, until caramelised and tender (4-5 minutes). Arrange on top of the brownie, squash to make a uniform layer then cool completely.
|
|
3
|
Meanwhile, for milk chocolate mousse, whisk eggs and sugar in a heatproof bowl over a saucepan of simmering water until thick and can hold a ribbon (10-12 minutes), then remove from heat. Squeeze excess liquid from gelatine and whisk in gelatine with eggwhite powder. In a separate bowl, whisk cream until soft peaks form, add chocolate and fold to combine, then fold in egg mixture. Spoon mousse over caramelised banana, smooth top and refrigerate until set (2-3 hours). Dust with Dutch-process cocoa, scatter with chocolate balls and serve immediately.
|
Note Valrhona balls are available from Simon Johnson and specialty food stores. Eggwhite powder is a professional pâtisserie product. Pavlova Magic can be used as a substitute.
RECIPE Alistair Wise
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles and Lynsey Fryers
|
Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.
Visit the iTunes store
|
|
|