LANGHE CAKE
BROWNIE SINGLE-PORTION WITH COFFEE FLAVOURED NAMELAKA
Difficulty level
BROWNIE SINGLE-PORTION WITH COFFEE FLAVOURED NAMELAKA
Ingredients
| unsalted butter 82% fat | g 450 |
| MINUETTO FONDENTE ECUADOR 70% | g 450 |
| almond flour | g 100 |
| eggs | g 550 |
| TOP CAKE GLUTEN FREE | g 900 |
| MINUETTO FONDENTE ECUADOR 70% | g 250 |
| GRANELLA DI NOCCIOLA | g 250 |
Preparation
Emulsify butter and chocolate in order to prepare a ganache.
In a planetary mixer, add TOP CAKE GLUTEN FREE, almond flour and eggs, mix with a flat paddle at slow speed for a couple of minutes.
Combine the ganache with the whipped batter, then add chocolate chips and chopped hazelnuts.
Fill the single-portion mould and bake at 170°C for 30 minutes.
Ingredients
| PRALINE AMANDE NOISETTE | g 750 |
| SINFONIA CIOCCOLATO FONDENTE 56% | g 425 |
| BURRO DI CACAO | g 125 |
| GRANELLA DI NOCCIOLA | g 200 |
Preparation
Melt chocolate together with cocoa butter, add to praline.
Emulsify with an immersion blender, then add the chopped hazelnuts.
Use the frosting at 30-35°C.
Ingredients
| milk 3.5% fat | g 125 |
| JOYPASTE CAFFE' | g 8 |
| LILLY NEUTRO | g 35 |
| SINFONIA CIOCCOLATO LATTE 38% | g 280 |
| liquid cream 35% fat | g 250 |
Preparation
Bring milk and JOYPASTE CAFFE to the boil, add LILLY and blend with a whisk.
Pour the liquid onto the chocolate and emulsify with an immersion blender,
While emulsifying constantly, add liquid cream.
When the cream is fully emulsified, refrigerate the namelaka cream overnight.
Glaze the brownie with praline frosting.
Put in the fridge to set the texture.
In a planetary mixer, whip the namelaka cream whit a whisk at medium speed.
Dress the brownie with the whipped namelaka cream, using a piping bag with a "Saint Honerè" piping tube.
Decorate with MOCCA BEANS DOBLA.
Chocolatier and Pastry Chef
