Valentine Sweet Treat

Chocolate and Raspberry Brownie with Hazelnut Crumb and Orange Chantilly Cream

chocolate and raspberry brownie


For the chocolate and raspberry brownie:

250g chocolate

60g flour

60g finest-quality cocoa powder

½ tsp baking powder

3 large eggs

plus 1 extra egg yolk

300g caster sugar

250g butter

250g fresh raspberries

for the hazelnut crumb

200g hazelnuts

For the orange chantilly cream:

200ml double cream

20g caster sugar

Zest 1 orange

1 tsp vanilla essence


Line a baking tin about 23cm x 23cm and preheat oven to 180C/350F/gas mark 4.

Chop 50g of the chocolate into small chips, then melt the remaining 200g in a bain-marie (a bowl set over a pan of simmering water). Remove from the heat once melted.

Sift together the flour, cocoa powder, baking powder and a pinch of salt.

Whisk the eggs and extra egg yolks lightly.

Beat the sugar and butter in a food mixer until pale, fluffy and creamy.

With the mixer running on slow, add the beaten egg a little at a time, speeding up in between each addition. Continue beating the batter until it has a soft, sheeny appearance and has increased in volume.

Stir in 200g of the raspberries as well as the melted and chopped chocolate.

With a large metal spoon gently fold in the flour and cocoa powder using a figure of eight movement, then scrape the mixture into the prepared tin and smooth the top.

Bake for 30 minutes until the centre is slightly sticking to a skewer.

Toast the hazelnuts in a 170C/325F/gas mark 3 oven until golden, then leave to cool.

Tip the hazlenuts into a clean tea towel and rub vigorously to remove the skins before adding to a food processor and blitzing until you have crumbs.

Whip the cream and sugar together until thick.

Add the orange zest and vanilla and whip again until it will hold semi-stiff peaks.

Taste and add more orange or vanilla essence if needed. Set aside in a cool place.

Serve brownies with a generous dollop of the orange chantilly cream on one side.


Posted on February 14, 2015, in Food Recipe, Recipe and tagged , , . Bookmark the permalink. Leave a comment.

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