Chocola Chocolate


  • 100g     walnuts
  • 170g      dark chocolate
  • 115g        butter
  • 200g      sugar
  • 2            eggs
  • 115g        flour
  • ¼ tsp    Baking powder
  • 40g        raisins

Melt the butter and chocolate in a bain-marie, Whisk the sugar and eggs, Add the Flour, making powder to the sugar egg mix, Add the melted chocolate and butter, Add the walnuts and raisins, Pour into a baking tray lined with olive oil and baking paper, Bake at 175c until cooked through

Allow to cool

 Cook 300g sugar with 300ml water, add 1 shot cognac, (you can flavour the sugar syrup with star anis or cinnamon etc.)

Peel and cut the fruit, poach in the cognac sugar syrup (with a handful of walnuts) until tender, Using some of the cognac syrup brush or baste the chocolate brownie


Separate the egg yolks and add the sugar and cognac to taste

Whisk in a sauteuse pan over a medium heat to form a sabayon

Leave the cognac alone and drink a glass of dessert wine!!!

Plate up

Chocolate buttons

Chocolate, raisin, almond

Melt the chocolate gently in a bain-marie

Spoon into the button forms

Decorate with the almonds and raisins

Allow to cool



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