Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chocolate
Batter
To bake
Tiramisu
To serve
Utensils
One square springform pan (approx. 24 cm), lined with baking paper
How it's done
Chocolate
Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and butter, stir until smooth.
Batter
Whisk the sugar, vanilla sugar, eggs and salt in a bowl. Dissolve the coffee powder in the water, then stir it in with the chocolate. Fold in the flour and walnut kernels. Transfer the batter to the prepared tin.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, prick the brownie with a wooden skewer, and drizzle with Amaretto while still lukewarm.
Tiramisu
Place mascarpone, whipping cream and sugar in a bowl, whisk until the mixture is stiff. Drain the gelatine well, dissolve in hot water, combine with 3 tbsp of the mascarpone mixture, immediately stir into the remaining mixture. Spread the mousse over the brownie, cover and chill for approx. 2 hrs.
To serve
Dust the brownie with cocoa powder, cut into pieces.
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