Chocolate Brownie Cake With Red Fruit: Chocolate Delight

Last Updated on May 26, 2019 by Irina | Baking Like a Chef

Chocolate Brownie cake is intensely chocolatey, soft yet fudgy, with the cream Chantilly and red fruit on top. If you a chocolate lover, this new brownie presentation is just for you. Yes, please! Give me a bite!

What is a bright idea to make the Chocolate Brownie cake instead of simple brownie bites! I believe that this dessert would please brownie lovers. It keeps the classic fudgy brownie taste that is combined with the Chantilly cream. The Chocolate Brownie cake has such the gorgeous presentation that the cake becomes a winner of any celebration table. I personally fell in love with this cake and ended up to make three identical Chocolate Brownie cakes on the same day. Well, I gave away two of them! Do you not want to be my neighbor?

WHAT IS THE DIFFERENCE BETWEEN BROWNIES AND CHOCOLATE CAKE?

Chocolate brownies and chocolate cake have similarities and differences. They are both chocolaty and delicious. The main difference between them is ingredients used to make these treats. Brownie recipes call for the less amount of flour and more amount of cocoa than chocolate cake recipes. That is why brownies have more intense chocolate flavor. Moreover, cakes are made with such the ingredients as baking powder and baking soda, while brownies do not.

WHAT IS MUSCOVADO SUGAR?

Muscovado sugar is one of the ingredients of the Chocolate Brownie cake. Muscovado sugar is unrefined cane sugar that has a high molasses content and intense toffee-like flavor. It has a rich brown color and moist texture. As for the nutrition, muscovado sugar has about 4 calories per gram (the same as a regular sugar), but also has trace amounts of minerals and antioxidants. That is why muscovado sugar is considered by some to be healthier than the processed white sugar.

WHAT IS A SUBSTITUTE FOR MUSCOVADO SUGAR?

The best substitute for muscovado sugar is dark brown sugar; however, a light brown sugar will work as well if you add a pint of molasses. Granulated white sugar is not used as a substitute for muscovado sugar since it doesn’t contain molasses. Although, if you mix 1 cup (equals 200 grams) of white sugar with 2 tablespoons (equals 40 grams) of molasses, you will get the homemade substitute.

WHAT IS CREAM CHANTILLY?

Cream Chantilly is the same as whipped cream. It is used as a topping and a filling for different desserts. According to food historians, the name of the cream – Chantilly – is first connected with whipped cream in the middle of the 18th century when the Baronne d’Oberkirch praised the “cream” which was served during the lunch time at the château Hameau de Chantilly.   

WHAT IS ATSINA® CRESS?

Atsina® cress is an edible plant with a sweet aniseed taste. It is named after the Atsina Indians, an old North American tribe, who used the plant to make a warm sweet drink for the treatment of a sore throat. Is it considered that aniseed taste of Atsina® cress perfectly pairs with chocolate desserts, especially white chocolate based ones. Atsina® cress also has some notes of fennel and goes well with mild fish, like sea bass, cod, halibut, and wolfish. Surely, the use of Atsina® cress shoots is optional for the decoration of the Chocolate Brownie cake.

HOW TO MAKE CHOCOLATE BROWNIE CAKE WITH RED FRUIT?

The original recipe of the Chocolate Brownie cake with red fruit by Christophe Michalak calls for the twice less amount of ingredients to make the Brownie. The French chef recommends to use De Buyer Non-Stick Fluted Rectangular Tart Pan with Removable Bottom – 8”x 3.2”x 1.1” and bake the Brownie cake for 12 minutes. Since I used the regular size of a rectangular tart pan, I increased the amount of baking time to 20 minutes. The rest of the recipe is straightforward.

Ingredients:

For the brownie:

• 140 g butter
• 80 g dark chocolate 70%
• 170 g muscovado sugar
• 120 g whole eggs
• 64 g flour
• 8 g cacao powder
• 1 g salt

For the cream Chantilly:

• 320 g whipping cream
• 12 g red fruit tea
• 160 g white chocolate

For the raspberry confit:

• 115 g fresh raspberries
• 15 g caster sugar
• 1.5 g pectin NH

For the decoration:

• fresh berries: raspberries, blueberries, blackberries
• shoots of Atsina® Cress (optional)

Instructions:

To make the cream Chantilly, bring the whipping cream to a boil and add the red fruit tea out of the heat to infuse the whipping cream for 3 minutes.

Meanwhile, break the white chocolate into pieces. Pass the whipping cream though a sieve and discard the tea. Pour the warm cream over the white chocolate and mix with a hand whisk. Cover the preparation with the plastic film on contact and refrigerate over night.

To make the brownie, heat oven to 338 F/170 C. Melt the butter with the dark chocolate in a microwave. Place the muscovado sugar and eggs in the bowl of a stand mixer and whisk for 2 minutes.

Continue to beat and pour the butter/chocolate mixture, add the flour, cacao powder, salt and mix.

Pour the brownie preparation into a buttered rectangular tart pan and bake for 20 minutes.

Take the ready brownie out of the oven, let it cool for 30 minutes…

then remove the brownie cake from the pan.

To make the raspberry confit, place all the ingredients in a saucepan and bring them to a boil, stirring with a hand whisk. Let it cool down out of the heat.

To assemble the Chocolate Brownie cake, whisk the cream preparation to get the whipped cream, or cream Chantilly.

Place one part of the ready cream in a pastry bag with a round tip #14 and pipe large balls along the center line of the Brownie cake. Place another part of the cream in a pastry bag with a tip #10 and pipe small balls on both sides of the central line. Warm a Parisian apple spoon up in a bowl with hot water and gently press on top of large cream balls. Drop raspberry confit into each second large ball (into their cavity) and decorate the Brownie cake with fresh berries and shoots of Atsina® Cress.

Tips:

• Make the cream Chantilly and bake the Brownie one day in advance and decorate the cake on the next day.
• Replace the raspberry confit with some red fruit jam to decorate the Chocolate Brownie cake.
• Use a watermelon/melon fruit baller spoon or a mini tea spoon to press large cream balls to decorate the cake. 

MORE BROWNIE RECIPES YOU’LL LOVE

• Brownie by Philippe Conticini

RECIPE CROSSWORD PUZZLE TO SOLVE

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The recipe is taken from http://madame.lefigaro.fr/ and translated from French. I also followed the original recipe from the book of Christophe Michalak “L’ultime cake book”. The recipe is re-written by me, but the authorship of the recipe belongs to Christophe Michalak. All posted pictures are mine.

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