Orange and Mascarpone Brownies
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
3 hrs 30 mins
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Servings
20 servings
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Course
Dessert
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Cuisine
International
Orange and Mascarpone Brownies
Description
The recipe starts by melting dark chocolate and butter, combined with sugar, vanilla, and egg yolks. Dry ingredients like flour, walnuts, cocoa powder, cinnamon, and salt are gently folded in, followed by cream and milk to thin the batter. Stiffly beaten egg whites are carefully folded last to give the sponge lightness. The batter is poured into a parchment-lined pan and baked to a set but tender consistency.
Separately, a mascarpone cream is prepared with cooking cream, gelatin for stability, orange zest and juice, powdered sugars, and whipped cream, delivering a smooth and slightly tangy topping. Chocolate ganache with dark chocolate, cooking cream, and butter is melted for decoration along with chopped walnuts. The overall effect is a moist, rich chocolate base complemented by a bright, creamy, and nutty finish.
The techniques highlight careful folding of whites for sponge texture and balancing the bitter chocolate with citrus-sweet mascarpone. The layered assembly and decoration make this an elegant dessert suitable for special occasions.
Ingredients
Sponge:
- 150 g butter
- 150 g dark chocolate Nestlé Dessert Noir brand
- 3 egg large
- 50 ml heavy whipping cream
- 50 ml milk
- 120 g sugar
- 80 g flour
- 50 g walnut ground
- 1/2 tsp cinnamon
- 20 g cocoa powder
- salt a pinch
- 1 tsp vanilla extract
Cream:
- 250 g mascarpone
- 100 ml cooking cream
- 1 gelatin sheet
- orange zest
- 2 tbsp orange juice
- 50 g powdered sugar
- 200 ml whipping cream
- 1 tbsp powdered sugar vanilla flavored
Decoration:
- 100 g dark chocolate Nestlé Dessert Noir brand
- 50 g cooking cream
- 25 g butter
- chopped walnuts
Instructions
Sponge:
- Melt the chocolate together with the butter over low heat. Stir until it is smooth. When completely homogenized, turn off the heat. Add the vanilla and sugar and stir again. Set the cream aside.
- In another bowl, combine the flour, walnuts, cocoa powder, a pinch of salt, and cinnamon. Whisk gently.
- Separate the eggs. Put the whites in the mixer bowl and the yolks into the chocolate cream.
- Get back to the chocolate cream and stir, then add the dry ingredients, folding in carefully. Next add the cooking cream and milk, which will thin out the mixture.
- Mix the egg whites with a pinch of salt until they become firm. When you get a nice foam, fold them into the chocolate cream with upward movements.
- Preheat the oven to medium heat (180 °C/ 350 °F) and line a 20/30 cm ( 8x12 inch) baking tray with parchment paper. Pour the mixture into the tray and smooth it out. Bake for 25 minutes. Turn off the heat and leave the tray in the oven for another 5 minutes, then remove and transfer to a cooling rack.
Cream:
- Heat the cooking cream and orange juice over low heat until almost boiling, then turn off the heat. Put the gelatin sheet to hydrate in cold water. After 5 minutes add it to the warm cream and mix well. Add the mascarpone, grated orange zest, and powdered sugar. Continue mixing until you get a fine consistency.
- Add the vanilla sugar to the whipping cream and mix until the whipped cream is ready. Incorporate the mascarpone with a spatula, using upward movements. Pour the cream over the cake and refrigerate for 2-3 hours.
- Decoration: Melt the chocolate with the butter and cooking cream over low heat. Pour the glaze over the mascarpone cream and carefully spread it with a wide-edged knife. Decorate with lines of chocolate and ground walnut. Slice it with a knife, running the blade under hot water for a smooth cut.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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