DESCRIBED VIDEO | Chocolate Hazelnut Brownie Cakes! | ANNA'S OCCASIONS
Chocolate Hazelnut Brownie Cakes presented with Described Video for the visually impaired.
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Recipe
Makes 4 individual desserts
Prep Time: 15 minutes
Cook Time: 16 minutes
Ingredients
Brownie:
4 oz (120 g) dark baking/couverture chocolate chopped
5 Tbsp (75 g) unsalted butter, cut into pieces
3 large egg yolks
2 Tbsp packed light brown sugar
1 tsp vanilla extract
¼ cup (30 g) Dutch process cocoa powder, sifted
2 Tbsp coarsely ground toasted & peeled hazelnuts
Cocoa Meringue:
2 large egg whites, at room temperature
3 Tbsp (36 g) granulated sugar
3 Tbsp (36 g) packed light brown sugar
2 Tbsp coarsely ground toasted & peeled hazelnuts
2 tsp Dutch process cocoa powder, sifted
1 tsp cornstarch
1 tsp balsamic vinegar
Directions
1. Preheat the oven to 325°F (160°C). Lightly grease four 5-oz (150 g) ramekins and place them on a baking tray.
2. For the brownie, melt the chocolate and butter in a metal bowl placed over a saucepan of barely simmering water, stirring gently until smooth. Remove from the heat.
3. In a separate bowl whisk the egg yolks, brown sugar and vanilla by hand vigorously until the mixture turns thick and butter-coloured, about 2 minutes. Whisk in the melted chocolate (still warm is OK) and then stir in the cocoa powder and hazelnuts. Divide this between the ramekins and spread to level, if needed.
4. For the meringue, whip the egg whites using electric beaters or a stand mixer fitted with the whip attachment at high speed until foamy (you can do this by hand, but it takes a while!). Add the granulated and brown sugars and whip until the whites hold a soft peak when the beaters are lifted. Whisk in the hazelnuts, cocoa powder, cornstarch and vinegar. Dollop the meringue on top of the brownie base in each ramekin.
5. Bake the brownies for 14-16 minutes, until the meringue domes up and just begins to crack slightly. Allow to cool for 5 minutes before serving (don’t wait too long…the meringue will shrink down when completely cooled).
TIP – You can make the brownie base and chill the ramekins ahead of time, but the meringue should be prepared right before baking.
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#AnnasOccasions #OhYum #Brownie
Subscribe for more video recipes: http://goo.gl/MJV4af
Recipe
Makes 4 individual desserts
Prep Time: 15 minutes
Cook Time: 16 minutes
Ingredients
Brownie:
4 oz (120 g) dark baking/couverture chocolate chopped
5 Tbsp (75 g) unsalted butter, cut into pieces
3 large egg yolks
2 Tbsp packed light brown sugar
1 tsp vanilla extract
¼ cup (30 g) Dutch process cocoa powder, sifted
2 Tbsp coarsely ground toasted & peeled hazelnuts
Cocoa Meringue:
2 large egg whites, at room temperature
3 Tbsp (36 g) granulated sugar
3 Tbsp (36 g) packed light brown sugar
2 Tbsp coarsely ground toasted & peeled hazelnuts
2 tsp Dutch process cocoa powder, sifted
1 tsp cornstarch
1 tsp balsamic vinegar
Directions
1. Preheat the oven to 325°F (160°C). Lightly grease four 5-oz (150 g) ramekins and place them on a baking tray.
2. For the brownie, melt the chocolate and butter in a metal bowl placed over a saucepan of barely simmering water, stirring gently until smooth. Remove from the heat.
3. In a separate bowl whisk the egg yolks, brown sugar and vanilla by hand vigorously until the mixture turns thick and butter-coloured, about 2 minutes. Whisk in the melted chocolate (still warm is OK) and then stir in the cocoa powder and hazelnuts. Divide this between the ramekins and spread to level, if needed.
4. For the meringue, whip the egg whites using electric beaters or a stand mixer fitted with the whip attachment at high speed until foamy (you can do this by hand, but it takes a while!). Add the granulated and brown sugars and whip until the whites hold a soft peak when the beaters are lifted. Whisk in the hazelnuts, cocoa powder, cornstarch and vinegar. Dollop the meringue on top of the brownie base in each ramekin.
5. Bake the brownies for 14-16 minutes, until the meringue domes up and just begins to crack slightly. Allow to cool for 5 minutes before serving (don’t wait too long…the meringue will shrink down when completely cooled).
TIP – You can make the brownie base and chill the ramekins ahead of time, but the meringue should be prepared right before baking.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#AnnasOccasions #OhYum #Brownie
