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Serves 10
- ½ cup Nutella
- 1 banana
BROWNIES INGREDIENTS
- 1 egg
- 2 tbsp caster sugar
- 2 ¼ tbsp cane sugar
- 2 oz milk chocolate
- ¼ cup butter
- 1 ½ tbsp plain soft wheat flour
- 1 ½ tsp unsweetened cocoa powder
- 2 tsp chopped hazelnuts
- pinch of salt
HAZELNUT CREAM INGREDIENTS
- 3 ½ oz cream
- 3 tbsp whole milk
- 1 ½ tbsp caster sugar
- 2 egg yolks
- 1/3 tsp aspic
- 1 oz hazelnut paste
- pinch of salt
PROCEDURE FOR THE BROWNIES:
Put the egg, and sugars in a bowl and mix them together without beating.
Melt the butter with the chocolate and add to the bowl.
Add the flour and sieved cocoa, plus a pinch of salt.
Pour the mixture into a rectangular cake tin (9 x 4 in) lined with greaseproof paper. The mixture should reach a height of about ½ in. Sprinkle with the chopped hazelnuts and bake at 340º for about 15 minutes.
The cake tin must be higher than ½ in because the hazelnut cream will be poured on top of the cake afterwards.
The brownie dough will be ½ in thick.
Leave to cool, then place in the freezer.
PROCEDURE FOR THE HAZELNUT CREAM:
Soak the aspic in cold water.
Bring the milk and cream to the boil.
Place the egg yolks in a bowl and add the sugar and salt, then slowly pour in the hot milk/cream and mix well.
Pour this mixture into a pan and heat to 185ºF, whisking all the time.
When the mixture reaches 185ºF, quickly pour it into a bowl. Squeeze the excess water out of the aspic and add it straight away to the bowl, along with the hazelnut paste. Use a hand blender to emulsify thoroughly.
Pour the mixture on top of the brownie biscuit, and freeze.
Remove the tray from the freezer after a couple of hours and cut the biscuit into 1 ½ x 1 ½ in squares.
Leave the brownie squares to defrost slowly in the fridge, then decorate each one with a few banana slices and 1 tbsp of Nutella (using a pastry bag).
