Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and you could win one of five trips to Disneyland Resort in California. Offer ends 28 December.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Chocolate and macadamia brownie


You'll need

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 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

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

We served this as afternoon tea at The Connaught. I reckon it’s unbeatable and easy. - Alistair Wise

At A Glance

  • Serves 10 people
Win
a dozen bottles of Greystone Wines!

Thanks to Greystone Wines, we have a dozen bottles of their 2011 Pinot Noir, valued at more than $400, to give away to one lucky winner.

Read More
Win
big with Brita!

Win one of five Brita 3-way filter taps. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.