Finally the day is here! The day I have been looking forward to and waiting for in more than 3 months. The day when my new website has been launched! It feels so good. My very own website. I hope you like the new design with the pink details and the design will inspire you to discover all my blog posts and recipes. I’ve worked hard to make the page look clear with division into categories, an ingredients index and many other features that will make it easy to find. Thank you to Ruby Studio for being super cool and sharp in all the technical things!
I’m looking forward to sharing it with you, so please write a comment and tell me what you think!
Inspired by my 3 most read posts on my old blog, I hereby share the recipes for the 3 most delicious brownies here in the new, beautiful surroundings. There is the famous creamball brownie with a twist of raspberry, the irresistible Toffifee brownie and finally my “chocolate bomb”: brownie with chocolate mascarpone mousse!
So, you do not have to make them all 3 at a time, you can just do one of them. Then you only need 1/3 of the recipe on the actual brownie bottom.
Welcome and cheers! Hope you will come by my blog and check out the new posts. There are going to be exciting things and stuff!
Welcome to my new blog and 3 x brownies with toppings!
Start turning the oven on to 175°C. Melt the butter and set it aside. Whip egg and sugar light and foamy. Mix flour, cocoa powder, vanilla sugar and salt and stir in the dough. Finally add the butter to the batter. Distribute the dough into 3 spring molds (20 cm in diameter) spread with butter and with baking paper at the bottom. Bake the cakes for 20 minutes approx. They must be really moist in the middle, so it is important that they cool down overnight so that they can sit. Make the 3 different toppings next day.
Raspberry Marshmallow Foam:
Boil 100 g of sugar, water and glucose syrup into a pan until it reaches 117°C. Whip egg whites, vanilla and 40 g sugar together. When the sugar syrup is ready pour it into the egg whites in a thin beam while whipping at high speed. Add freeze dried raspberries and fruit color. Whip the whole bath together for approx. 20 minutes until it’s completely chilled and has a fluffy texture. Pour the creamball foam into a piping bag with a large pipe and put it in the fridge. Put small dots on one of the brownie bottoms.
Chocolate mascarpone mousse:
Melt the chocolate and let it cool slightly. Whip the mascarpone and add whipped cream slightly at a time while whipping until it gets a creamy consistency. Add the melted chocolate to the mascarpone mousse and whip well. Put it in the fridge and spread it on a brownie bottom.
Milk Chocolate Mousse:
Melt the chocolate and let it cool a little. Whip while flowing to foam. Gently turn the melted chocolate into the whipped cream so it becomes a uniform mass. Cool for 30 minutes. And quickly spread it on a brownie bottom before the mousse sets too much.
Decorate the cakes with each their toppings and cool them until they are served. Bon appetite!