Gastronomixs

Volcano brownie

Chocolate brownie with Peruvian pepper. Delicious with lemon sorbet. Both the shape and the use of the 'hot' pepper give the brownie its name.

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

Makes 300g.

Volcano brownie

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Ingredients

48

g

dark chocolate

50

g

butter

50

g

egg

75

g

sugar

100

g

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. 
  • Use in a composition with components of peach, mango or apricot.
  • As part of the friandises.

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