Gastronomixs

Volcano brownie

Chocolate brownie with Peruvian pepper. Delicious with lemon sorbet.

Creation by Evert van Heumen, Banketbakkerij Prins pâtisserie, Alblasserdam, the Netherlands.

Volcano brownie

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Ingredients

48

g

chocolate, dark

50

g

butter

50

g

egg

75

g

sugar

100

ml

milk

50

g

all-purpose flour

18

g

yellow Peruvian pepper

1

g

salt

Preparation method

  • Melt the chocolate and add the softened butter.
  • Beat the egg with the sugar until foamy, and stir in the milk.
  • Combine the dry ingredients and add to the egg-sugar mixture.
  • Add this to the chocolate
  • Pour into the desired mould and bake in a 180°C oven for about 35 minutes, depending on the mould.

Serving suggestions

  • A perfect component in a dessert. The yellow Peruvian pepper is a pepper that delivers a powerful flavour, without producing a bitter after-taste. In the brownie, the pepper wakes up the taste buds to make sure the other components shine. 

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