SHORT­CUT PUD CHOCO­LATE MOUSSE BROWN­IES

Irish Daily Mail - YOU - - YOU FOOD -

own judg­ment for when the food is ready.

If your bar­be­cue is par­tic­u­larly hot, you may need to move food to the edge to fin­ish cook­ing.

A ket­tle bar­be­cue with a lid is es­pe­cially handy in avoid­ing flare-ups.

All the mari­nade recipes can also be cooked in­doors on a ridged grid­dle over a medium-high heat. You may need to ad­just cook­ing times.

HHHMAKES 9 BROWN­IES

A wickedly rich choco­late mousse in brownie form for serv­ing with a spoon of cream. Baked for just six min­utes, then chilled overnight.

ic­ing sugar for dust­ing and crème fraîche (op­tional)

CAKE

200g un­salted but­ter, diced, plus ex­tra for tin

300g dark choco­late (min 70% co­coa), bro­ken into pieces

6 large eggs

Pre­heat the oven to 240C/

220C fan/gas 9. But­ter and line the base and sides of a 23cm square brownie tin, cut­ting out the cor­ners so the sides sit flat.

Gen­tly melt the choco­late and but­ter in a large mix­ing bowl set over a pan with a lit­tle sim­mer­ing wa­ter in it.

Shortly be­fore the end of this time, whisk the eggs in another large bowl us­ing an elec­tric whisk for 4 min­utes un­til sev­eral times the vol­ume, pale and moussey. They should leave a thick trail on them­selves.

Fold the whisked egg into the choco­late but­ter mix­ture, half at a time, then pour into the tin and level the sur­face.

Bake for 6 min­utes un­til the out­side is firm and the top just set. Leave to cool then cover and chill overnight.

Care­fully lift out of the tin us­ing the pa­per. Serve cut into squares. Dust with ic­ing sugar and serve with crème fraîche if wished.

HHHHHH

…KEEP­ING COOL WITH JOANNE TOOLAN’S CHIC

LINEN

PICKS

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