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Brownie deluxe

Cooking Time

60 mins

Serving Suggestion

30 people

Difficulty

How to make Brownie deluxe

1

Melt GOLD CUP® CAKE and chocolate together

2

Whisk the eggs with the sugar in a mixer

3

Add the melted chocolate / margarine mix

4

Add the flour and cocoa powder

5

Pour the mixture on to a baking sheet measuring 20 x 40 cm

6

Bake for 30 minutes at 180°C

7

Once the brownies are cold, you can cut them in pieces off 12 x 3 cm

8

Put the pieces in the freezer

9

Boil the fresh cream* with the sugar and glucose

10

Pour on the chocolate

11

Add the GOLD CUP® CREME and mix with a mixer

12

Allow to cool at room temperature

13

Mask the frozen brownies and place back in the freezer

14

Boil the cream* with the sugar and glucose

15

Pour on the chocolate

16

Add the GOLD CUP® CREME and mix with a mixer

17

Add the hazelnut crunch

18

Glaze your brownies and finish them with chocolate decoration and raspberry

Notes & Variations

*VANDEMOORTELE ALTERNATIVES FOR A LIGHTER, CHEAPER AND MORE STABLE CREAM;

a) Make your own cream with GOLD CUP® CHANTY & GOLD CUP® SPECIAL:

Boil 1 l milk with 250 g sugar. Add 300 g GOLD CUP® SPECIAL & 300 g GOLD CUP® CHANTY and heat the mixture to 80°C. Whisk 3 egg yolks with some milk. Add the egg yolks to the mixture and mix for 7 minutes. Put the mixture in the fridge for 24 hours.

b) Ready-to-use preparation for whipping GOLD CUP® CHANTY DECO

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Cake:
625 G GOLD CUP® CAKE/DOUGH
500 G DARK CHOCOLATE
750 G SUGAR
200 G COCOA POWDER
150 G FLOUR
10 EGGS
---------------------------------
CHOCOLATE GANACHE:
500 G CREAM*
500 G CHOCOLATE
120 G SUGAR
120 G GLUCOSE
120 G GOLD CUP® CREME
---------------------------------
HAZELNUT GANACHE:
1200 G MILK CHOCOLATE
1000 G CREAM*
100 G SUGAR
200 G GLUCOSE
200 G GOLD CUP® CREME
500 G HAZELNUT CRUNCH

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