Prep 1 hr
Cook 1 hr
I found this in the Food & Drink magazine. It sounds wonderful but I haven't tried it yet. Time to make this is an estimate!
- 2 1⁄2 ounces bittersweet chocolate, chopped
- 9 tablespoons unsalted butter, at room temperature
- 2⁄3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄2 cup walnut halves, lightly toasted
- cornstarch, for dusting
- 4 1⁄2 teaspoons gelatin powder
- 1⁄2 cup cold water
- 1 cup sugar, plus
- 3 tablespoons sugar
- 2 tablespoons sugar syrup or 2 tablespoons white corn syrup
- 2 large egg whites
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup whipping cream
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons unsalted butter, at room temperature
- walnut halves (optional)
- For Brownie Layer: Preheat oven to 350°F.
- Grease an 8 inch square pan and line with parchment so that paper hangs over sides of pan.
- Melt chocolate in a bowl over a pot of gently simmering water, stirring constantly.
- Cool chocolate to room temperature and stire in butter by hand until smooth.
- Stir in sugar gently and add eggs, one at a time, until blended.
- Stir in vanilla.
- Gently mix flour and salt into chocolate and stir in walnuts.
- Scrape batter into prepared pan and bake for 19 to 22 minutes, until cake takes on a dull colour and feels firm when touched.
- Allow to cool completely.
- For Marshmallow Layer: Line an 8 inch square pan with parchment, and dust generously with cornstarch.
- Sprinkle gelatin over 1/4 cup of cold water, stir and set aside for 5 minutes.
- Melt gelatin over low heat and keep warm.
- Bring remaining 1/4 cup water, sugar and glucose syrup to a boil over medium-high heat and cook until sugar reaches 245F on a candy thermometer, 7 minutes.
- While sugar is cooking, whip egg whites with beaters or in a mixer until foamy.
- When sugar reaches proper temperature, pour it carefully in a stream down the side of the bowl while mixing on medium speed.
- Once incorporated, pour in melted gelatin and vanilla and whip mixture on high speed until thick and white, about 4 minutes.
- Pour marshmallow into prepared pan, sift top with cornstarch to prevent sticking, and let set for at least 2 hours before unmoulding.
- For Truffle Ganache, heat cream to just below a simmer and pour over chopped chocolate.
- Let sit 1 minute, then stir slowly until evenly blended.
- Stir in butter until melted inches.
- Let cool for at least 30 minutes, or chill until ready to assemble.
- For assembly, remove brownie from pan in 1 piece by lifting parchment overhang.
- Brush top of brownie with a layer of ganache (if ganache sets up, just rewarm to melt).
- Brush excess cornstarch off marshmallow and turn over onto brownie.
- Peel off parchment from marshmallow carefully, With a hot knife, cut dessert into 9 to 16 squares and arrange on a platter.
- Once truffle ganache has cooled enough to pipe, pipe a swirl on top of each square.
- Each cake can be garnished with a toasted walnut half, if desired.