Boombox Bass Drop: chocolate brownie, peanut and caramel
Chocolate / Peanut / Salted Caramel
The sound is cut off. Caramel, much less.
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The Brownie
Heat the oven to 170 °C, conventional oven setting (no fan). Melt chocolate with butter. Out of the heat, add the sugar, then the eggs one by one, without frothing, and finally the flour and salt.
Cook and cool
Pour into the jacketed mould. Cook for 22 to 25 minutes: the edges are taken and the center remains melting, without liquid paste. Cool 1 hour and then refrigerate for 45 minutes. Cut into two rectangles of 20 x 10 cm.
The Heart
Whisk briefly the mascarpone, cream and peanut butter until held. Spread on a rectangle leaving 1 cm at the edge. Dig two small bowls in the cream and distribute the cold caramel. Put the second brownie down.
The radio
Melt the chocolates separately. On baking paper, draw two black discs of 5 cm and a small rectangle of 4 x 2 cm. Add furrows to the fork and two white dots on the rectangle. Cool for 20 minutes, then lay flat on the brownie. Draw a white handle directly on top; no standing piece.
Serve
Refrigerate another 45 minutes. Cut vertically in the center of a speaker with a lukewarm knife to show the peanut layer and caramel.
Conservation. Keep covered in the refrigerator and consume within 24 hours. Leave for 10 minutes before serving.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
A net brownie and a peanut heart that holds
Wait for cooling and then rest in the refrigerator before cutting out the two brownie rectangles. For the garnish, briefly twig the cold ingredients until held, then leave a margin of 1 cm at the edge. Spread the thick and cold caramel in the two small bowls of cream: it remains in the center during assembly. The chocolate discs take separately on baking paper and lay flat, without fragile vertical piece.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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