Brownie Naked Cake
Part 1: Cocoa Brownie
Ingredients
Method- 145g Unsalted Butter (Melted)
- 200g Granulated Sugar
- 80g deZaan Rich Terracotta Cocoa Powder
- 2g Salt
- 10g Vanilla Extract
- 2 Eggs
- 65g All-Purpose Flour
- Pre-heat oven to 176°C/350°F.
- Line the bottom and sides of an 8-inch square baking pan with parchment paper.
- Combine Melted Butter, Sugar, deZaan Rich Terracotta Cocoa Powder, and Salt in a medium bowl.
- Add the Eggs, one at a time, stirring vigorously after each addition and followed by the Vanilla Extract. The batter should look shiny and smooth.
- Add sifted Flour and stir to incorporate.
- Bake 20-25 minutes. Let cool and cut with heart shaped cutters.
Part 2: Swizz Buttercream
Ingredients
Method- 50g Egg Whites
- 100g Granulated Sugar
- 150g Unsalted Butter
- 10g Fresh Raspberries
- 20g deZaan Rich Terracotta Cocoa Powder
- Whisk Sugar & Egg Whites together, then set the bowl over a double boiler. Whisk the Egg Whites and Sugar constantly until the Sugar is dissolved and mixture has thinned out. If using a thermometer, the temperature should read 71°C/160°F.
- Transfer the warm mixture to the bowl of a stand mixer fitted with a whisk attachment.
- Beat until stiff peaks form and the Meringue is no longer warm to touch (at least 10-15 minutes).
- Add the Unsalted Butter little by little. Wait for the Butter to fully mix in before adding the next. Keep whipping until you have a smooth and silky Buttercream.
- Divide into 2 bowls, mix one part with deZaan Rich Terracotta Cocoa Powder and the other part with crushed Raspberries. Transfer to piping bags.
Part 3: Cocoa Fudge Sauce
Ingredients
Method- 140g Water
- 135g deZaan Rich Terracotta Cocoa Powder
- 112g Corn Syrup
- 150g Granulated Sugar
- 15g Vanilla Extract
- In a medium pot, combine all of the ingredients with the help of a whisk.
- Bring to simmer while stirring occasionally.
- Transfer to a container and let it cool down in the refrigerator for 3 hours.
- Transfer to a piping bag.
Part 4: Assembly
Method- With the help of a small round cutter, make a hole in the center of 6 hearts.
- Place one heart with no hole as a base, use the Raspberry Buttercream and pipe it on top of the Brownie, cover again with a heart with a hole, pipe more Raspberry Buttercream without covering the hole and repeat this step one more time.
- Fill the hole with Fudge Sauce and cover with another heart with no hole.
- Decorate with Rich Terracotta Buttercream, Fresh raspberries, and Edible Gold Leaves.
