![]() ![]() Place the liquid in a pan with the kirsch or brandy and simmer for about 5 minutes or until syrupy – it should be about 100ml in total. ![]() To make the cherry sauce, drain the cherries, reserving the liquid, then set aside. Remove the thickened custard from the heat and stir in the melted chocolate. Meanwhile, melt the chocolate in the microwave on high for 1 minute or do it in a heatproof bowl set over a pan of simmering water. Lower the heat and cook for a few minutes, stirring continuously with a wooden spoon until the custard coats the back of a spoon. Pour over 2 tbsp's of the cream into the egg yolk mixture, whisking to combine, then add back into the rest of the cream. ![]() Beat together the sugar, egg yolks and vanilla extract in a bowl. To make the chocolate custard, pour the cream into a saucepan and bring to Turn the mixture into the prepared tin and bake in the middle shelf of the oven for 25 minutes until the top is firm and the cake has come away slightly from the sides of the tin. Lastly, sift in the flour and baking powder and fold in gently. Slowly add the melted chocolate and butter then add the vanilla extract and continue to whisk until thickened. With a hand-held electric mixer, whisk the sugar and eggs together for 2-3 minutes until pale and fluffy. Place the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water. To make the brownies, line a 22 x 30cm baking tin with baking parchment. ![]()
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