Preview

Chocolate brownie, and vanilla whipped cream.

Moist and tender dark chocolate brownie.

Note

Use a chocolate with 70% and higher cocoa.

Ingredients

Recipe for 24 Tapas

For the brownie

200 Gr

Dark chocolate

200 Gr

Sugar

4 Unit(s)

Egg

200 Gr

Butter

50 Gr

Flour

For the whipped cream

200 Ml

35% whipping cream

20 Ml

Vanilla extract

Preparation time: 25 min

Preheat your four at 350 °F

Brownie preparation

In a double boiler, melt chocolate and butter. Using an electric mixer, mix the sugar and eggs until the ribbon texture (10 min at high speed). Fold chocolate mixture into the egg mix. Finally, stir in flour to the mix. Pour into greased and lined with parchment paper. Bake 30-35 minutes.
For the whipped cream

Put the cream and the vanilla in the mixer and whip it until consistancy. Put it in a pastry pocket with a spline socket.
For the platting

Cut the brownie in squares of 2cmx2cm size and put a little bite of cream on each pieces.