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Guanaja chocolate brownie, Jivara and coffee whipped cream


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


Guanaja chocolate brownie

  1. Gently melt the chocolate and the butter in a double boiler or in a microwave oven.
  2. Thoroughly combine the eggs, sugar and corn syrup in a bowl (avoid overmixing).
  3. Using a whip, fold the melted chocolate into the egg mixture.
  4. Gently heat the cream and add to the mixture.
  5. Finally, add the flour and the salt.
  6. Transfer the batter to a 20 cm x 30 cm pan, buttered and lined with parchment paper.
  7. Bake in a 350°F oven for approximately 15 minutes.

Jivara chocolate and coffee whipped cream

  1. 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.
  2. In a double boiler or in the microwave, gently melt the Jivara chocolate.
  3. Strain the coffee infusion through a fine sieve.
  4. While mixing, pour the hot cream over the chocolate, one quarter at a time, until a smooth, glossy mixture is achieved.
  5. Mix for a few seconds with an immersion blender. Add the remaining cold cream and blend for a few seconds longer.
  6. 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.


Produits utilisés