Chocolate brownie Technique by Veliche Gourmet

INGREDIENTS  for 5 rings of 16 cm 

METHOD 

  1. Mix the sugar, the inverted sugar and the eggs. 
  2. Heat the butter and the cream and pour onto the West African Cocoa Mass. 
  3. Add this ganache to the first preparation and mix. 
  4. Then add the vanilla pulp, the crushed almonds and the flour. 
  5. Pour into a 16 cm ring and bake approximatively 10 min at 180°C. 
Share