Chocolate & Orange Poinsettia
Dark chocolate / orange / hazelnut
The Christmas flower becomes a brownie to break.
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9 detailed steps, from preparation to service.
Preparing the brownie
Preheat the oven to 170 °C rotating heat. Line the mold with 20 cm of baking paper. Wash the orange and graze its zest; reserve the flesh for another use.
Melt the chocolate
Put 160 g of chopped dark chocolate and 100 g of diced butter in a bowl over a pan of simmering water. Stir until the mixture is smooth, then remove the bowl and let cool for 5 minutes.
Add the eggs
Break the 3 eggs separately in a bowl. Mix them in a hand whisk with 100 g of sugar, without trying to lather them. Add the warm chocolate and zest, then 65 g of flour. Mix just until the flour disappears.
Cook and cool
Pour into the pan and cook for 22 to 25 minutes. The edge should be taken and the center still slightly flexible; a blade springs out with some wet crumbs, no liquid paste. Cool for 1 hour in the mould, then unmold.
Coloring the white chocolate
Gently melt 120 g of the 180 g of white chocolate in a bain-marie, then remove the bowl. Add the remaining 60 g finely chopped and stir until melted. Add the fat-soluble red dye by a tiny pinch, within the limit indicated on its packaging. Does not use ordinary water or liquid dye.
Form twelve petals
On baking paper, place 12 spoonfuls of red chocolate. With the back of a spoon, pulls each heap in the shape of a large drop of about 8 x 4 cm, 2 to 3 mm thick. The petals remain flat: no ribs to sculpt. Keep 1 tablespoon of red chocolate for assembly.
Get caught
Place the leaves flat and refrigerate for 20 to 30 minutes. Take off a petal gently: if it folds, wait again. Handles the petals by their wide part with dry and fresh hands.
Assemble the poinsettia
Lightly heat the reserved chocolate spoon if necessary. Glue 6 petals flat on the brownie, tips outwards; their base rests on the cake. Glue 6 other petals in a stagger above, always lying down and supported. Do not exceed the tips by more than 2 cm.
Finishing the heart
Place the 25 g of crushed hazelnuts in the center in a small touch of remaining chocolate. Refrigerate 20 minutes then serve: break a few petals before cutting the brownie so as not to crush the flower.
Conservation. 3 days covered in refrigerator; take out 20 minutes before tasting. The petals are kept separately cool and dry.
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
- 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 vary a zest, choose another citrus fruit washed and intended for this use, keeping the same amount. Does not automatically replace juice, whose acidity can change the preparation.
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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