Bahan-bahan:

-     Chocolate Chips Sponge

-     Ganache Coating

-     Toasted Cashewnut / kacang mente sangrai

Chocolate Chips Sponge

300         gr            mentega

200         gr            gula pasir

12           btr          kuning telur

225         gr            terigu

75           gr            cokelat bubuk

5              gr            baking powder

200         gr            ChefMate Dark Chocolate Compound

100         gr            kacang mente

12           btr          putih telur

225         gr            gula pasir

Cara Membuat:

1.       Kocok mentega dan gula hingga lembut, lalu masukkan kuning telur satu per satu sambil terus dikocok hingga mengembang

2.       Ayak terigu, cokelat bubuk, dan baking powder. Cincang ChefMate Dark Chompound dan kacang mente lalu masukkan ke dalam adonan terigu

3.       Masukkan adonan ke dalam mixer, aduk rata

4.       Kocok putih telur dan gula menjadi soft peak meringue, lalu masukkan ke dalam adonan dengan tiga kali pemasukan

5.       Tuang adonan ke dalam loyang persegi 30x30 cm yang dialasi kertas roti, lalu oven pada suhu 180*C selama 30 menit

Ganache Coating

400         gr            ChefMate Dark Chocolate Compound

300         gr            susu cair

30           gr            glucose

75           gr            unsalted butter

Cara membuat:

1.       Didihkan susu cair dan glucose lalu tuang ke dalam cokelat, aduk rata

2.       Masukkan butter, aduk rata

Penyelesaian:

1.       Poles permukaan brownies dengan ganache yang sudah padat hingga rata, lalu siram dengan ganache yang encer

2.       Taburi permukaannya dengan kacang mente sangrai cincang

Ingredients:

-     Chocolate Chips Sponge

-     Ganache Coating

-     Toasted Cashewnut

Chocolate Chips Sponge

300         gr            of butter

200         gr            of castor sugar

12                           egg yolks

225         gr            of flour

75           gr            of cocoa powder

5              gr            of baking powder

200         gr            of ChefMate Dark Chocolate Compound

100         gr            of cashew nut

12                           off egg white

225         gr            of castor sugar

How to make it:

1.       Whip butter and sugar until they blend together and become smoother, then add egg yolks one at a time while keep mixing until the whole mixture rises.

2.       Sift the flour, cocoa powder, and baking powder. Minced ChefMate Dark Compound and cashew nuts, then add them into the flour mix.

3.       Put the cake batter into a mixer, mix well.

4.       Whip egg white and sugar to make soft peak meringue, then add this batter into the cake batter in three sequences.

5.       Pour the cake batter into a cake pan of 30x30 cm dimension (first covered with baking paper), then put it in the oven at 180°C for 30 minutes.

Ganache Coating

400         gr            of ChefMate Dark Chocolate Compound

300         gr            of milk

30           gr            of glucose

75           gr            of unsalted butter

How to make it:

1.       Boil the milk and glucose, then pour them into the chocolate, stir well

2.       Add butter, stir well

Finishing:

1.       Smear the brownies surface with the ganache that becomes more solid, then pour the brownies with some melting ganache.

2.       Sprinkle the top with toasted cashew nuts