Nutella Brownies with Chocolate Cream and Caramel Drizzle
This recipe was basically an experiment. I was trying to emulate an ice cream cake, without the ice cream.
The brownie base turned out more like a torte; however, it was all good!
Brownie
1/2 cup semi sweet chocolate chips
1/2 cup butter
1 cup sugar
1/2 cup flour
3 eggs
2 t vanilla extract
1/2 cup toasted hazelnut pieces, divided
3/4 cup Nutella
1 cup heavy cream
1/4 cup powdered sugar
2 T cocoa powder
Melt chocolate and butter in a saucepan; cool.
Preheat oven to 350°. Butter a 9" springform pan. Set aside.
In a large bowl, mix sugar, flour, eggs and vanilla. Stir in chocolate mixture. Pour into prepared pan and bake 30-35 minutes. Cool.
Spread with Nutella, leaving a margin around the edge.
Sprinkle with 1/4 cup nuts. Cover with plastic wrap and and freeze til firm, about 2 hours.
In a large cold bowl, whip cream, powdered sugar and cocoa til stiff peaks form. Spread over brownie. Sprinkle with remaining 1/4 cup nuts. Cover with plastic wrap and freeze another 2 hours.
Topping
1/4 cup prepared caramel sauce, warmed
1/4 cup Nutella, warmed
1/4 cup toasted hazelnut pieces (optional)
Remove sides from cake and place on a plate or platter. Drizzle with caramel sauce. Drizzle with nutella. Refrigerate 30 minutes to an hour.
Serve with additional nuts, if desired.
Oh so rich!
The brownie base turned out more like a torte; however, it was all good!
Brownie
1/2 cup semi sweet chocolate chips
1/2 cup butter
1 cup sugar
1/2 cup flour
3 eggs
2 t vanilla extract
1/2 cup toasted hazelnut pieces, divided
3/4 cup Nutella
1 cup heavy cream
1/4 cup powdered sugar
2 T cocoa powder
Melt chocolate and butter in a saucepan; cool.
Preheat oven to 350°. Butter a 9" springform pan. Set aside.
In a large bowl, mix sugar, flour, eggs and vanilla. Stir in chocolate mixture. Pour into prepared pan and bake 30-35 minutes. Cool.
Spread with Nutella, leaving a margin around the edge.
Sprinkle with 1/4 cup nuts. Cover with plastic wrap and and freeze til firm, about 2 hours.
In a large cold bowl, whip cream, powdered sugar and cocoa til stiff peaks form. Spread over brownie. Sprinkle with remaining 1/4 cup nuts. Cover with plastic wrap and freeze another 2 hours.
Topping
1/4 cup prepared caramel sauce, warmed
1/4 cup Nutella, warmed
1/4 cup toasted hazelnut pieces (optional)
Remove sides from cake and place on a plate or platter. Drizzle with caramel sauce. Drizzle with nutella. Refrigerate 30 minutes to an hour.
Serve with additional nuts, if desired.
Oh so rich!
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