Chocolate brownie Technique by Veliche Gourmet

INGREDIENTS  (for 5 rings of 16 cm)

PROCESS

  1. Mix the sugar, the inverted sugar and the eggs.
  2. Heat the butter and the cream and pour onto the cocoa mass and the chocolate.
  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 the 16 cm rings and bake approximately 10 minutes at 180°C.
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