Three-layer brownie with orange and cream cheese

This is what you need:

Brown:

  • 3 eggs
  • 262 g of sugar
  • 360 g of dark chocolate
  • 225 g of butter
  • 30 g of cocoa
  • 90 g wheat flour
  • 1 small teaspoon of baking powder
  • 150 g chopped nuts of your choice

Cream:

THREE-LAYER BROWNIE: Three-layer chocolate brownie with orange. Photo: Good morning Norway

  • 3 dl of whipped cream
  • 3 dl whole milk
  • 98 g of egg yolk
  • 75 g of sugar
  • 375 g of dark chocolate
  • Peel 2 oranges
  • 6 crushed digestive biscuits (can be omitted)
  • A little bit of flake salt

Icing:

  • 1.5 dl of water
  • 175 g of sugar
  • 55 g of cocoa
  • 1.25 dl cream
  • 5 tablespoons of gelatin
  • 40 g of dark chocolate

Here’s how you do it.

Brownie is prepared by whipping eggs and sugar white. Melt the chocolate and butter in a water bath. Mix the melted chocolate into the eggs and mix well. Then sieve to dry. Bake in a buttered 32-34 cm baking dish at 170 degrees for 8-10 minutes. It is good to wrap the mold in aluminum foil. Put baking paper on the bottom. Cool the cake before making the cream. To prepare it, milk, cream, egg yolks and sugar are whipped. Then heat it in a pot to 82 degrees before pouring it over the chocolate. Mix well before adding the orange zest, crushed cookies and flake salt. Pour the mixture over the brownie in the form and bake at 150 degrees for 5-6 minutes. Let cool.

Soak the gelatin in cold water. Boil water with sugar before adding cocoa and cream. The whole thing (without gelatin) should be boiled while stirring until it thickens, it takes approx. 10 minutes. Then add dark chocolate and gelatin. Don’t forget to squeeze out the water well before adding the gelatin.

Caramelized walnuts are made by weighing out the same amount of walnuts as sugar. Put it in a saucepan, cover with water, add a small pinch of flaked salt and cook to 116 degrees or until the sugar thickens. Then strain it. Then heat a small pot with oil so you can fry the nuts. This approx. 180 degrees. Check the temperature with a wooden stick, it will fizz around the stick when the oil is hot enough. The nuts should be golden, take them out and cool on baking paper.

Feel free to decorate the cake with nuts, fresh raspberries, macaroons or anything else you have at home. If you top with cream cheese or NYR with powdered sugar and season with a little lime zest, it’s also a nice cream to sprinkle on top of the cake.

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