Brownie

Brownie

Grams Percentage (%)
Brownie
Tegral Satin Cream Cake Chocolate 1000
Water 200
Eggs 400
Oil 400
Belcolade C501/J (Blocks) 1000
Topping
Belcolade C501/J (Blocks) 300
Belcolade Ganache 250

Method

Brownie
  • Place the Tegral Satin Cream Cake Chocolate mix, eggs, oil and water into a mixer and beat until mix is smooth.
  • Mix in the Belcolade Selection Noir until evenly distributed amongst the mix.
  • Deposit the mix into a paper lined tin.
  • Bake at 160°C for 30-40 min.

  • Topping
  • Enrobe the cooled brownie in Belcolade Ganache.
  • Finish off the cake by grating Belcolade Noir Selection C501/J shavings on top.

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