Ingredients for 4 people:
- 185 g Unsalted Butter
- 200 g of Pure Chocolate (70% cocoa or more)
- 60 g of Pure Chocolate
- 85 g of Patent Flower
- 40 g of Cocoa Powder
- 2 tsp Baking Powder
- 3 Eggs
- 275 g Caster Sugar (brown)
- 1 Ripe Mango
- 2 el Agave Syrup
- 1 cup Micro Cilantro
- 2 Gelatin Leaves
Cut the unsalted butter into small blocks. Break the 200g dark chocolate into small pieces and put them, together with the butter, in a bowl. Melt them au bain-marie in a pan and ensure that the bowl does not touch the water.
Preheat the oven to 160 degrees Celsius. Sift the flour, the cocoa powder and the baking powder together in a bowl. Break the remaining dark chocolate on a plate into small pieces.
Mix the 3 eggs together with the caster sugar in a large bowl to a cream (like a milkshake). This can take 3-8 minutes initially from how strong the mixer is. The cream is good when it has turned pale and the volume is about doubled.
Add the cooled melted chocolate mixture to the egg cream. Mix both by gently folding them together with a rubber spatula until the mixture has an even light brown color. Sift the flour & cocoa powder into the bowl with the chocolate cream mixture. Then fold the powder mixture carefully through the cream in the same way, until the mixture looks sticky and completely moist (without dry pieces).
Then add the remaining pieces of dark chocolate to the brownie base. Pour the entire contents of the bowl (scrape it completely empty) into a greased baking tin and place it in the oven. Bake the brownie for about 28 minutes (at 160 degrees Celsius). When the crust is crispy and the sides are released from the baking tin, the brownie is ready.
Peel, while the brownie is in the oven, the mango and cut into pieces. Put the mango together with a handful of Micro Cilantro, 2 tablespoons of agave syrup and 2 tablespoons of water in a blender and puree them into a smooth sauce.
Soak the 2 gelatine sheets, according to instructions, in water. Cook the sauce in a saucepan for about 10 minutes. Let the sauce cool down, add the galantine sheets when it has cooled down, stir the sauce until they are completely dissolved. Then place the sauce in the freezer for about 10 minutes until it has been changed into a gel.
Cover the cooled brownie with the mango gel and let it cool down even further. Garnish the brownie with a few picks Micro Cilantro, cut the brownie into beautiful pieces and enjoy this delicious Micro Cilantro twist of Brownies!
Enjoy your meal!