Brownies with Chocolate-Beet Ganache and Black Currant Sauce
Baking and Desserts • European
Description
Recipe by John Smith, chef at a local American bistro.
Ingredients
- Bittersweet Chocolate 10 oz
- 33% Cream 15 fl oz
- Beetroot 20 oz
- Malt Vinegar 0 fl oz
- Whole egg 5 oz
- Water 10 fl oz
- Albumin 0 oz
- Sugar 10 oz
- Liquid dark chocolate 15 oz
- Butter 5 oz
- Wheat Flour 5 oz
- Malt Vinegar 5 oz
- Hazelnut 5 oz
- Red Currant 5 oz
- Agar-Agar 0 oz
Step-by-Step Guide
Step 1
Extract the juice from the beetroot; you should get about 250 ml. Add vinegar and simmer on low heat. The mixture should reduce to 50 ml.
Step 2
Add 200 ml of cream to the juice, bring everything to a boil, then pour it into the chopped (or melted over a water bath) dark chocolate. Mix well, transfer to a container, and refrigerate overnight.
Step 3
Prepare the brownies. To do this, melt milk chocolate and butter in a double boiler, then mix everything with 125 g of sugar.
Step 4
Whisk the albumin with 60 ml of water, the egg yolks, and 100 g of sugar in a stand mixer. Continue to whip until the sugar dissolves and the mixture becomes thick.
Step 5
Pour the chocolate into the mixture and stir, then add the flour and ground nuts. Mix again until smooth and pour the batter into a baking tray lined with parchment paper. Bake the brownies, which should be 1.5 cm thick, for 15 minutes at 355°F. Afterward, let them cool and cut into portions.
Step 6
Combine 200 ml of water, 20 g of sugar, and the frozen currants in a pot and bring to a boil. Once the mixture reaches a boil, blend it at high speed and strain it.
Step 7
Add agar-agar and simmer for a couple of minutes. Pour the sauce into a container and refrigerate until it is fully set. Then blend again until smooth.
Step 8
Place the brownies on a plate, and mix the fresh currants with the sauce. Top the brownies with the currants and sauce, then spread the chocolate ganache on top. For decoration and an added crunch, you can also add some thin meringue.
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