Black Forest Brownie
Color and texture are so critical to appealing desserts, here the color gives a good visual cue to the cherry flavor of the brownie. One of the things I like the most about this brownie is the bling effect that the scarlet shimmers add. These shimmers simply look great!
- Level:
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Medium
- Makes:
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30 Yield
- Shelf life:
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3 Days
- Conservation:
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Refrigerated
Dark Chocolate Cherry Brownie
Ingredients: Dark Chocolate Cherry Brownie
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8.0 ozbutter
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3.0 ozwater
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1.1 lbsugar
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5.8 ozDark brown sugar
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1.0 lbeggs
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0.7 ozegg yolks
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0.2 ozVanilla bean paste
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9.3 ozbread flour
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10.6 ozAP flour (1)
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0.2 ozFine sea salt
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14.7 grbaking powder
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10.0 ozDried Tart Cherries
Preparation: Dark Chocolate Cherry Brownie
- Melt chocolate, butter, and water together to 45°C (113°F)
- Sift the dry ingredients and set aside
- Mix the vanilla into the eggs
- Using a whisk, gently stir the sugars into the eggs. Use the least amount of agitation possible to maintain a light flake on the top of the brownie.
- Stir a small amount of the egg mixture in the warm chocolate mixture to thicken.
- Transfer the chocolate mixture to a stand mixer fitted with a flat paddle. With the mixer on the lowest speed, add the egg mixture in a steady stream until mostly combined. Scrape the bowl with a rubber spatula.
- With the mixer on the lowest speed, add all of the dry ingredients in continuous increments until mostly combined. Do the final mixing by hand to avoid over-mixing the eggs.
- Finish the batter by folding in the dried cherries
- Pour batter into prepared pan (spray/parchment/spray) and bake for approximately 40 minutes at 140°C (284°F).
- Cool
Tools
- Whisk
- Microwave
- Parchment paper
- Offset spatula
- Infrared Thermometer
- Bowl (s)
- Stand Mixer
- Tamis
- Rubber Spatula
- Half sheet tray
- pan spray
- Paddle attachment
Cherry Ganache
Ingredients: Cherry Ganache
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7.1 ozheavy cream
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6.5 ozsugar
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2.6 ozglucose
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0.5 ozhoney
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2.5 ozbutter
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3.5 ozBoiron Black Cherry Puree
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0.7 ozKirsch
Preparation: Cherry Ganache
- Heat cream, sugar, glucose, honey, and butter to 50°C (122°F)
- Melt chocolate to 45°C (113°F)
- Melt puree to 30°C (86°F) and add melted chocolate
- Emulsify the cream and chocolate mixtures
- Add the Kirsch
Tools
- Immersion blender
- Microwave
- Sauce pot
- Rubber Spatula
Cherry Chantilly Cream
Ingredients: Cherry Chantilly Cream
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1.0 lbheavy cream
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2.5 ozConfectioners Sugar
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3.2 ozBoiron Dark Cherry Puree
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0.2 ozNielsen Massey Madagascar Bourbon Vanilla Bean Paste
Preparation: Cherry Chantilly Cream
- Combine all ingredients in the bowl of a stand mixer
- Whip until desired consistency
- Transfer to a piping bag with a star tip
Tools
- Piping Bag
- Stand Mixer
- Rubber Spatula
- Whisk Attachment
- Star Tip
Assembly
Ingredients: Assembly
Preparation: Assembly
- Portion brownies into 50 mm x 50 mm squares
- Dip brownies into Cherry Ganache on the bias
- Sprinkle Mona Lisa Dark Décor Curls over the ganache and allow to set
- Pipe a rosette of Cherry Chantilly Cream onto the un-dipped half of the brownie
- Pit a fresh cherry and divide it into quarters, place a slice on top of the Chantilly
Tools
- Knife
- Bowl (s)
- Cutting board
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