Guanaja chocolate brownie, Jivara and coffee whipped cream
Ingredients
Guanaja chocolate brownie
- 280 g 70% Guanaja chocolate
- 200 g unsalted butter
- 200 g eggs at room temperature
- 200 g sugar
- 50 g clear corn syrup
- 100 g 35% cream
- 120 g all-purpose flour
- 1/2 tsp salt
Jivara chocolate and coffee whipped cream
- 300 g 35% whipping cream
- 20 g crushed coffee beans
- 1/4 tsp salt
- 100 g 40% Jivara chocolate
Preparation
Guanaja chocolate brownie
- Gently melt the chocolate and the butter in a double boiler or in a microwave oven.
- Thoroughly combine the eggs, sugar and corn syrup in a bowl (avoid overmixing).
- Using a whip, fold the melted chocolate into the egg mixture.
- Gently heat the cream and add to the mixture.
- Finally, add the flour and the salt.
- Transfer the batter to a 20 cm x 30 cm pan, buttered and lined with parchment paper.
- Bake in a 350°F oven for approximately 15 minutes.
Jivara chocolate and coffee whipped cream
- In a saucepan, bring to the boil about half the cream and the salt. Remove from heat, add the coffee, cover and infuse for 10 minutes.
- In a double boiler or in the microwave, gently melt the Jivara chocolate.
- Strain the coffee infusion through a fine sieve.
- While mixing, pour the hot cream over the chocolate, one quarter at a time, until a smooth, glossy mixture is achieved.
- Mix for a few seconds with an immersion blender. Add the remaining cold cream and blend for a few seconds longer.
- Cover with cling film (in direct contact with the cream) and refrigerate for at least 10 hours.
To assemble:
- Cut the brownies into rectangles.
- With a hand mixer, whip the coffee cream on medium speed until soft peaks form. It is important not to overwhip, otherwise the cream might become grainy.
- Using a pastry bag, top each brownie with whipped cream.