Triple Chocolate Brownie Barvois_lc.jpg
food

Raspberry White Chocolate Brownie Barvois

A white chocolate barvois, raspberry coulis and whipped cream swirls on top with a brownie base.

Ingredients

  • Chocolate brownie
  • 25g plain flour
  • 25g cocoa
  • 100g brown sugar
  • 100g butter
  • 100g chocolate
  • 2 eggs
  • White Chocolate bavarois
  • 90ml milk
  • 90ml double cream
  • 1 vanilla pod, split lengthwise
  • 3 large egg yolks
  • 50g castor sugar
  • 2 gelatine leaves
  • 250g white chocolate, chopped
  • 200ml double cream
  • Raspberry Coulis
  • 1/2 cup sugar
  • 3 tbsp water or orange juice
  • 340g frozen raspberries thawed
  • 1 gelatine leaf

Steps

  1. Chocolate brownie
  2. Preheat a fan forced oven to 175C (340F). Spray an 8 inch springform pan with non stick cooking spray. Set aside.
  3. Add butter and chocolate to a microwave safe bowl. Microwave for 20 seconds at a time, mixing with a spatula, and repeat until it becomes smooth.
  4. Add the sugar and whisk in until well combined, then add the eggs and whisk in until well combined. Add the cocoa powder and flour and use a spatula to mix.
  5. Add the batter to the baking tin. Bake for 20 min or until a pick comes out with moist crumbs. Set aside to chill for 1 hour at room temperature, then add to the fridge to chill for 1 hour.
  6. White bavarois
  7. Combine the milk, vanilla bean paste and cream in a microwave safe bowl and microwave for 3 minutes.
  8. Add the egg yolks and sugar in a separate large bowl and beat using an electric hand beater on high speed until pale and creamy and sugar has dissolved.
  9. Slowly whisk the milk mixture into the egg and sugar, a little at a time. Microwave the mixture for 30 seconds at a time, whisking each time until thickened.
  10. Place gelatine in a bowl of cold water and soak until soft. Remove the gelatine, squeeze it gently and stir into the warm custard. Strain the custard through a fine sieve into a bowl and leave to cool.
  11. Melt the white chocolate in a double boiler over gently simmering water or in the microwave. Stir the chocolate into the custard, cover, and chill in the fridge. When the custard starts to set around the edges, whip the cream until thick. Fold into the bavarois.
  12. Pour on top of the brownie mixture and allow to set for 2 hours in the fridge.
  13. Raspberry Coulis
  14. Add the raspberries to a food processor and blitz until crushed. Don’t crush too long otherwise you’ll crush the seeds and coulis will be gritty.
  15. Add to a large microwave safe bowl along with the sugar and orange juice
  16. Place gelatine in a bowl of cold water and soak until soft. Remove the gelatine, squeeze it gently and stir into the sauce. Strain the sauce through a fine sieve into a bowl and leave to cool for 20 minutes.
  17. Pour the mixture on top of the set cake and allow to set for a final 2 hours in the freezer.
  18. Whipped Cream
  19. Add the cream and vanilla extract to a large mixing bowl. Use electric hand beaters to whip to stiff peaks.
  20. Take out of the freezer and undo the springform pan. Transfer to a serving plate and allow to thaw completely.
  21. Fit the end of a piping bag with a Wilton 6B piping tip and pipe blobs of cream on top. Finish by sprinkling with shaved dark chocolate on top.