Brownie

Grams
Ingredients
Satin Dark Moist Cake 1000
Water 200
Eggs 400
Oil 400
Belcolade Noir Selection C501/J 1000
Ingredients total 3000
Topping
Carat Coverlux Dark 300
Belcolade Ganache 250
Topping total 550
Brownies

Working Method

Mixing
  1.  Place the Satin Dark Moist mix, eggs, oil and water into a mixer and beat until mix is smooth. 
  2.  Mix in the Belcolade Selection Noir until evenly distributed amongst the mix. 
  3.  Deposit the mix into a paper lined tin.

Baking Time
  • 160°C for 30- 40 minutes

Decoration
  1.  Enrobe the cooled brownie in Belcolade ganache. 
  2.  Finish off the cake by grating Carat Coverlux Dark on top.

About this recipe


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