Cailler Brownie

Preparation time

15 - 30 min

Difficulty

Easy

Servings

10 pers.
Occasion Birthday Reimagined classics

Serve this brownie warm with a scoop of ice cream for a quick and easy weeknight dessert.

INGREDIENTS & EQUIPMENTS

For 10 round brownies
  • 17.5 g Cailler Cuisine cocoa powder
  • 75 g Cailler Cuisine Noir 64%, melted
  • 40 g water
  • 75 g butter, melted
  • 147.5 g pure cane sugar
  • 50 g hazelnuts
  • 2 eggs, separated
  • 10 baking dishes (8 cm Ø)
  • bowls
  • a whisk
  • a spatula

PREPARATION

Preparation time

15 - 30 min

Total Time

Approx. 45 min
  1. 1Mix cocoa powder and water until smooth.
  2. 2Combine egg yolks with the other ingredients.
  3. 3Whip egg whites and combine until smooth.
  4. 4Spread the dough into 10 baking dishes.
  5. 5Preheat the oven to 160°C and bake at 155°C to 160°C for 25 to 30 minutes.
  6. 6Cool brownies before turning out, as they are very fragile.

TOP TIP

Keep 13 g of the sugar aside and whip it with the egg whites for more stable egg white.