Giant Coffee Bean with a Hazelnut Centre
Coffee / dark chocolate / hazelnut
A coffee bean as large as the dessert of the whole table.
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9 detailed steps, from preparation to service.
Preparing the dish
Heat the oven to 170 °C, conventional oven setting (no fan). Line the pan with 24 x 18 cm of baking paper, leaving two tabs to lift the brownie. Dissolve 5 g of coffee in 15 g of hot water.
Melt the chocolate
Put the 200 g of chocolate dough and the 120 g of butter into pieces in a bowl placed on a pot of simmering water. The bottom of the bowl does not touch the water. Stir until melted, remove from the bain-marie and let cool for 5 minutes.
Prepare the dough
Break the 3 eggs in a bowl, check for the absence of shell and whip them with the 130 g of sugar for 1 minute. Add melted chocolate and dissolved coffee. Incorporate the 80 g of flour, then the 60 g of crushed hazelnuts.
Cook the brownie
Spread in the mold. Bake 25 to 30 minutes: the top becomes matte and a blade stitched in the center must keep some crumbs wet, without liquid paste. Do not look for a perfectly dry blade.
Cool before sculpting
Leave the brownie for 30 minutes in the mold, then lift it up through the tabs and leave for another 30 minutes on a wire rack. Refrigerate 30 minutes so that it cuts without breaking.
Cut a big grain
On a board, cut the corners to obtain an oval of about 22 x 14 cm. With the knife, slightly bevel the upper edges. In the middle, remove a sinuous band 1 cm wide and 1 cm deep, from the top to the bottom of the oval: the furrow remains coarse and pastry.
Preparing the cover
Chop the 120 g of couverture chocolate. Heat the 100 g of cream until it simmers, pour on it and wait 2 minutes. Mix until you get a smooth ganache, then wait 15 to 20 minutes: it should cover the spoon in a thick layer.
Cover without filling the groove
Place the grain on the plate. Spread the ganache over its entire surface with the small spatula, following the oval. Pass only a thin layer at the bottom of the furrow to preserve its relief. Keep light traces of spatula; do not need a smooth plastic shell.
Finish and present
Refrigerate 30 minutes to freeze the ganache, then sift the 5 g of cocoa on top. Cut a small slice at one end to show the brownie and its hazelnuts. Presents the slice next to the grain, without inedible decoration planted in it.
Conservation. 3 days in a box in the refrigerator; let return 20 minutes to room temperature.
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.
Baking tips for this recipe
- Chop the chocolate into regular pieces to facilitate its melting on contact with the cream.
- Mix in the center and gradually widen the gesture to obtain a smooth ganache, without unnecessarily incorporating air.
- Respect the indicated rest and temperature of use: a warm, soft or cold ganache does not work in the same way.
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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