Читать книгу Fortnum & Mason: Christmas & Other Winter Feasts - Tom Bowles Parker - Страница 25

· 120g dark chocolate (55% cocoa solids), chopped

· 85ml double cream

· 50g honeycomb

Chop 50g of the chocolate into pea-size pieces and set aside. Chop the rest a little smaller and set that aside too. Sift the flour and cocoa powder into a bowl and set aside.

Put the eggs and sugar into a large bowl and beat with an electric mixer until pale and very thick. Melt the butter in a saucepan. When bubbles appear around the edge, remove the pan from the heat and stir in the 200g of chopped chocolate until melted. Fold this mixture into the eggs and sugar with a large metal spoon. Fold in the flour and cocoa powder in three additions, then finally fold in the remaining chopped chocolate.

Pour the mixture into a baking tin, roughly 23cm x 30cm, lined with baking parchment, and spread it out evenly. Place in an oven heated to 160°C/Gas Mark 3 for 15–20 minutes, until the edges are slightly risen but the mixture is still slightly soft in the centre (a skewer inserted in the middle should come out with a little mixture attached to it, but it shouldn’t be liquid). Remove from the oven and leave to cool.

For the topping, put the chopped chocolate into a bowl. Bring the cream to a simmer in a pan, then pour it over the chocolate and leave for a few seconds. Stir gently until smooth. If your honeycomb is in large pieces, put it into a plastic bag and bash gently with a rolling pin until you have small chunks. Spread the chocolate ganache over the brownie, then sprinkle on the honeycomb.

When the chocolate has set, cut the brownie into 18 squares or rectangles.