I guess you are sometimes craving like I do, for something particular. It often happens to me when I was student -eating pasta all the time- dreaming and mouthwatering about one of my mother’s delicious meal !
Today it was chocolate ! Don’t ask me why. Just chocolate. I like dark chocolate, the real one. Not keen on milk or the always-too-sweet white chocolate.
I was dreaming about a ‘moelleux au chocolat’ and I did a blend of brownie and moelleux in muffin tray… The result was tasteful. I replaced the walnuts with macadamia ( remember, the good ones from Fieldings farmer market !)
Serve 5 brownies
125g unsalted butter
120g black chocolate
2 eggs
3 tsp caster sugar
100g ground almonds
100g macadamia coarsely chopped
Preheat oven at 180°C // Melt chocolate with butter in water bath // Whip eggs with sugar // Mix thoroughly melted chocolate and butter and let it cool // Then include whiped eggs and sugar and mix // Add ground almonds and macadamia // Mix throughly until smooth // Pour in muffin tray //Bake for 30 minutes
Free interpretation of ‘Chocolate Fudge Brownie’ from FoodLovers.
Pour 5 moelleux
125g de beurre
120g de chocolat noir
2 oeufs
3 c.à.s de sucre
100g de poudre d’amandes
100g de noix de macadamia
Préchauffer le four à 180°C // Faire fondre au bain marie le beurre et le chocolat concassé // Fouetter les oeufs et le sucre // Laisser refroidir le beurre et le chocolat bien mélangés // Y incorporer les oeufs fouettés et bien mélanger // Mettre la poudre d’amandes et les noix de macadamia concassées // Bien mélanger pour obtenir une texture homogène // Remplir les moules à muffins, graissés éventuellement // Mettre au four pendant 30 minutes
Librement inspiré de la recette ‘Chocolate Fudge Brownie’ de FoodLovers.
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