~ Language ~
~ Recent Posts ~
January 2018 M T W T F S S « Jul 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
« International Wine Challenge 2017 – Tranche 1: new medals for our Coralto Nero d’Avola 2013 and Zibibbo Vito Curatolo Arini !
Coffee & Walnut brownies with Marsala Riserva
Published: May 4, 2017 | Dessert Wines, Enjoying Marsala, Marsala Wines, Recipes, The Latest | By Ivan Cappello
We believe that one of the best matching with Marsala is chocolate: mousse, cake, tart or brownie, dark chocolate desserts are one of our Marsala Superiore Riserva’s best friends.
Here is a simple, tasty and healthy recipe to make delicious brownies.
Ingredients- coffee & walnut brownies – makes 10-12
250g of organic dairy free dark chocolate (ideally 80% chocolate)
100g of organic walnuts
125g of coconut oil
100g of ground almonds
100g of chestnut flour
1/2 cup organic dates ( soaked in warm water for 30-60minutes)
1/4 cup organic maple syrup
4 organic eggs
1 pinch of salt
2 tsp of finely ground espresso coffee powder
Vanilla from one vanilla pod
Preheat the oven at 175 C. In order to melt the chocolate it is best to use a bain-marie, simply take a small pot with simmering water and a glass bowl that fits on top of the pot. Just make sure the water does not touch the glass bowl. Break the chocolate into small pieces and together with the espresso powder place in the glass bowl. The simmering hot water will heat up the bowl and gently melt the chocolate. Please keep stirring now and then, so the chocolate melts evenly. Once melted, set aside. Keeping the bowl on top of the hot water pot, will assure the chocolate stays liquid.
Separate the egg yolks from the egg white and set both aside. Next place the coconut oil and date-maple syrup paste in a food processor and blend until you have a smooth paste, then add the chestnut flour, ground almonds, egg yolks and a pinch of salt, and blend until everything is well combined. Now the melted chocolate is ready to go in, carefully blend everything together until smooth.
The final touch will give the egg whites. They need to be whisked in a bowl until white and fluffy. Adding a pinch of salt to the egg whites will make this process easier. Once fluffed up carefully fold the egg white into the chocolate mix and towards the end carefully fold the walnut pieces into the mix.
Prepare a brownie or baking tin by lining it with baking paper and pour the chocolate mix into the tin, evenly spreading the mix before putting it in the oven. Bake for 20-25 minutes and leave to cool on a roasting tray.
Poor yourself and your friends a glass of Marsala Superiore Riserva slightly chilled, and enjoy your lovely brownies!
Ps. Thanks to Irma Green (www.irmagreen.com) for sharing her recipes and her passion for food with us!
permalink. Both comments and trackbacks are currently closed.. Bookmark the