These chocolate brownies will look gorgeous on any table!
It is necessary
- The foundation:
- - 240 g butter;
- - 200 g of sugar;
- - 2 eggs;
- - 500 g flour;
- - 100 g of almonds;
- - 20 g of cocoa powder.
- For ganache:
- - 300 ml heavy cream;
- - 360 g of dark chocolate.
- For the cream:
- - 500 g "Mascarpone";
- - 100 ml of strong coffee;
- - 20 g of sugar.
Instructions
Step 1
Remove the oil from the refrigerator in advance so that it becomes soft. Grind the almonds in the processor into small crumbs (you can add 1 tsp sugar from the total amount, so as not to get an oil mass at the output).
Step 2
Sift flour with cocoa into a bowl, add almonds, mix.
Step 3
Beat the softened butter in a separate container with sugar into a fluffy cream. Add eggs one at a time, whisking thoroughly each time. Add liquid ingredients to dry ingredients, stirring thoroughly. Roll the dough into a ball, wrap in plastic wrap and refrigerate for 60 minutes.
Step 4
Preheat the oven to 180 degrees. Cover the tartlet molds with special cuffs (if you use non-silicone ones) and put the dough in them. Bake for 25 minutes. Then let cool slightly in the form first, remove and cool completely on a wire rack.
Step 5
At this time, prepare the ganache: mix the cream and chocolate chopped into small pieces over medium heat in a water bath. Keep stirring until smooth. Then let cool slightly and fill the tartlets. Send to the refrigerator until completely solidified.
Step 6
For the cream, dissolve the amount of sugar in the still hot coffee and let the drink cool completely. Beat "Mascarpone" with a mixer, adding coffee little by little. Fill a confectionery syringe with the resulting mass and put the cream on the frozen ganache. Serve chilled.
