• Chocolate brownie and chocolate pave

    Serves: 2
    Cooking Time: 5 hours plus extra for overnight in the fridge


    • 800g good couverture dark chocolate
    • 60g butter
    • 4 large eggs, lightly beaten
    • 8 large egg whites
    • 100g castor sugar
    • 800ml fresh cream
    • 190g butter, melted
    • 50g (½ cup) cocoa powder, plus extra for dusting
    • 250g sugar
    • 4 large eggs
    • 10ml (2 tsp) vanilla extract
    • pinch of salt
    • 60g (½ cup) cake flour
    • 250ml (1 cup) walnuts or pecan nuts, chopped
    • Turkish Delight, to garnish
    • chocolate, to garnish



    Melt the chocolate over a double boiler. Add the butter and stir until it has melted. Remove the bowl from the double boiler and allow to cool slightly.


    Add the eggs and stir.


    Beat the egg whites until stiff peaks form, adding the sugar gradually. Whisk 80ml ( cup) of the meringue into the chocolate mixture until it has loosened a little and then fold in the remainder.


    Whip the cream until soft peaks form and fold into the mixture. Cover and refrigerate for at least 4 hours. Preheat the oven to 180°C. Line a baking tin with foil and spray with non-stick cooking spray.


    For the brownie, melt the butter and whisk in the cocoa powder. Add the sugar and continue to whisk.


    6 In another bowl whisk the eggs and vanilla extract. Add the egg mixture into the cocoa mixture and whisk together. Add the salt, whisk in the flour and fold in the nuts. Pour the mixture into the baking tin, bake until moist, about 20 minutes.


    Place the brownies in a tray, spread with the chocolate pavé and even out with a spatula. Dust with extra cocoa powder and refrigerate overnight until it has set. Garnish with Turkish Delight and chocolate.


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