 Ti-toki
Chocolate Truffle Brownie
Thanks to Angela Kinnersley for this decadent recipe!
INGREDIENTS
- 180g dark chocolate
- 150g butter
- 125g caster sugar
- 2 whole eggs, beaten
- 50g flour
- 65g dark chocolate chopped into chunks
- 300g dark chocolate
- 300ml cream
- 6 Tbsp Ti-toki
Liqueur
For decorating:
- plain chocolate curls
- 1-2 tsp cocoa
METHOD
Preheat the oven to 180°C.
Break the first measure of chocolate into chunks
(180g) and place in bowl with the butter and sugar.
Stand over a pan of simmering water. Stir until
the chocolate and butter have melted and the sugar
has dissolved. Remove the bowl from the pan and
add the beaten eggs. Mix well to form a smooth
batter.
Sieve together the flour and baking powder. Fold
into the chocolate mixture with the chopped chocolate
chunks (65g). Spoon into a 30cm x 20cm greased
rectangular cake tin (or 2 x 20cm round cake tins).
Level the surface and bake in pre-heated oven
for 30-35 minutes or until the cake has set. Leave
in the tin to cool.
Break the remaining 300g chocolate into squares
and melt in a bowl over a pan of hot water. Whisk
the cream until it just begins to leave a ribbon
and then add the melted chocolate and Ti-toki
Liqueur to cream, whisking to mix. Do not overwhisk;
it will suddenly thicken.
Pour over the brownie base and chill in the fridge
for at least one hour. If you do overwhisk, simply
place the bowl over a pan of warm water, and stir
gently until softened.
Decorate the top with chocolate curls and dust
lightly with cocoa powder. Can be served on its
own or with icecream.
The rectangular version is great for a big crowd
- chop into small squares and decorate each square
with a strawberry or mandarin segment.
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