Praline paste Parcel Cake

It's up to you.

9 detailed steps, from preparation to service.

1. Preparing the brownie

   Turn the oven on at 170 °C in conventional oven setting (no fan). Line the 18 x 28 cm mould with baking paper that protrudes from the edges. Melt 180 g of dark chocolate and 120 g of butter in a bain-marie, in a bowl whose bottom does not touch the boiling water. Stir and remove from the heat.

2. Add eggs and dry ingredients

   Break the 3 eggs separately, then whip them for 1 minute with 130 g of sugar. Add the warm chocolate. Add 90 g of flour to the spatula, then 60 g of crushed hazelnuts. Don’t mess around anymore: the dough should stay dense.

3. Cook a regular baking tray

   Spread the dough in the mold and smoothes. Bake 23 to 25 minutes. The edges should be taken and the center still flexible, without liquid paste on a tip. Let cool 1 hour in the pan, then place 30 minutes in the refrigerator before unmoulding with the paper.

4. Assemble the parcel

   Cut the brownie into two rectangles of 18 x 14 cm. Place the first on a dish and spread 80 g of the 120 g of spread. Place the second one on top and press gently with a board for a few seconds. Spread the remaining 40 g in very thin film on the top and sides to adhere the cover.

5. Teinter the edible paper

   Take 50 g out of 350 g of marzipan for string. Knead the remaining 300 g with 10 g of the 12 g of cocoa until a light brown kraft paper is obtained. If the paste sticks, use a little of the 25 g of icing sugar provided; keep the rest to spread.

6. Spreading a flexible sheet

   Spread the brown paste between two sheets of baking paper powdered with icing sugar, over 2 mm, in a rectangle of about 30 x 26 cm. Take off the sheet from above. Lay the dough on the cake by carrying it with the roll, then smooth the top and sides without straining the dough.

7. Imitate the folds of the package

   Cut the excess to the level of the dish. On both sides, mark a very shallow V with the back of the knife to imitate a folding package, without cutting to the cake. Take 5 g on the 50 g of reserved clear paste and flattens them into a blank rectangular label of 4 x 2 cm, laid flat on the package.

8. Make an eatable string

   Divide the remaining 45 g of light marzipan in half and roll two long cords 3 to 4 mm thick. Cross them around the package, cutting off the surpluses at the bottom. With these offcuts, form two small curls lying at the junction; they must remain leaning on the cake, without standing up.

9. Strengthening the relief

   Put the remaining 2 g of cocoa in a small colander and take a trace with a dry finger to shade the folds very slightly. Do not powder the whole package. Refrigerate at least 1 hour, then cut an angle to let see the black brownie, hazelnuts and praline paste under the "paper".