Dessert

Brownie with a twist topped with delicious chocolate cream

Name: Brownie with a twist topped with delicious chocolate cream
Cuisine: european

A brownie with kidney beans and roasted hazelnuts that works for all occasions and is topped with a creamy, plant-based chocolate cream. The beans make the brownie wonderfully creamy. The chocolate cream is easy to make and perfect to prepare and store in a piping bag. The cream can be used both as a topping on a cake and as a filling in other baked goods. Vary the flavouring according to taste and season.

A brownie with roasted hazelnuts that works for all occasions and is topped with a creamy, plant-based chocolate cream.

Cooking time30 minutes
Preparation time20 minutes
DifficultyEasy
Servings10 portions

INGREDIENTS
PREPARATION

Milk chocolate cream

300 g Flora Plant Whip 31%
150 g milk chocolate NXT Callebaut Dairy free

Brownie

460 g black beans, drained and rinsed
150 g Flora Plant Butter, melted
6 eggs
100 g cocoa
2 g flaked salt
6 g vanilla powder
220 g brown sugar
300 g dark chocolate NXT Callebaut Dairy free
100 g roasted hazelnuts, roughly chopped
Red currants

Instructions

1. Milk chocolate cream: Place milk chocolate pellets in a bowl, bring half of the Flora Plant Whip 31% to the boil and pour over the chocolate so that it melts. Fold in the remaining Flora Plant Whip 31%. Leave to cool. Whip until thick and smooth, then transfer to a piping bag. Leave to cool. 2. Preheat the oven to 175°C. 3. Blend the beans with the eggs. Add Flora Plant B+tter, cocoa, salt, vanilla powder and raw sugar. Stir until smooth. 4. Melt the chocolate over low heat, fold into the batter. Pour into a greased half-gastro dish. 5. Bake for about 20 minutes. Allow the cake to cool completely, pipe with chocolate cream and decorate with fresh berries. Serve at room temperature.