Graffiti Smash Wall: Brownie, Raspberry and Crisp Chocolate
Brownie / raspberry / crisp chocolate
The wall falls with the first spoon.
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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
Cook in the covered pan for 22 to 25 minutes at 170 °C. Let cool completely, then refrigerate for 45 minutes.
La raspberry
Make raspberries and 25 g of sugar 5 minutes. Sprinkle the starch in water, add and boil for 1 minute, stirring. Cool and spread on the brownie.
The Wall
Spread the dark chocolate melted in a square of 20 cm on baking paper, thickness about 2 mm. When it starts to take, mark eight parts with a blade. Make broad strokes of melted white chocolate and sprinkle some raspberry powder. Refrigerate for 20 minutes.
Posing and breaking
Lay the plate flat on the cold compote, without support. Refrigerate 30 minutes. Give a small spoon stroke on the plate and then cut following the marks.
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.
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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