For all you dessert lovers out there, here's a special treat. This week You! has collaborated with food, prop, visual stylist and culinary coach Kausar Z Ahmed of Kitchen Craft who shares her yummy recipe of ‘Black forest brownie parfaits’. Happy baking!
Recipe
For all you dessert lovers out there, here's a special treat. This week You! has collaborated with food, prop, visual stylist and culinary coach Kausar Z Ahmed of Kitchen Craft who shares her yummy recipe of ‘Black forest brownie parfaits’. Happy baking!
INGRENIENTS
For buttermilk brownies:
Flour 2 cups
Sugar 2 cups
Baking soda 1 tsp
Salt 1/4 tsp
Water 1 cup
Butter 1 cup
Cocoa powder 1/3 cup
Eggs 2
Buttermilk 1/2 cup
Vanilla essence 1 1/2 tsps
For chocolate-buttermilk frosting:
Butter 1/4 cup
Cocoa powder 3 tbsps
Buttermilk 3 tbsps
Powdered sugar 2 1/4 cups
Vanilla essence 1/2 tsp
For assembling:
Vanilla custard 2 cups
Chocolate (broken in to pieces) 1 cup
Chocolate brownies as required
Cream 2 cups
Icing sugar 1/2 cup
Grated chocolate to decorate
Chocolate buttermilk frosting as required
METHOD
How to make brownies: Preheat the oven to 350 degrees F. Grease a baking pan; set aside.
In a medium bowl, combine flour, sugar, baking soda, and salt. Set it aside.
Now, in a medium saucepan combine water, butter, and cocoa powder. Bring the mixture to a boil, stirring constantly. Remove from heat. Add the cocoa mixture to the flour mixture.
Beat with an electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin).
Pour batter into prepared baking pan and bake for about 25 minutes, or until a wooden toothpick inserted in the centre comes out clean. Let the brownies cool.
How to prepare buttermilk frosting: In a medium saucepan combine butter, cocoa powder, and buttermilk. Bring mixture to a boil and remove from heat. Add powdered sugar and vanilla. Beat with an electric mixer on medium to high speed until smooth.
How to assemble: Put the custard into a pan with the chocolate pieces. Gently heat, stir until the chocolate melts into the custard. Cover with cling film and let it cool.
Arrange the buttermilk brownies in the base of a parfait glass. Spoon the cooled chocolate custard over the brownies and let it chill while you make the topping.
Lightly whip the cream with icing sugar until soft peaks form. Refrigerate.
For serving, put a dollop of cream on the trifle, top with chocolate buttermilk frosting and decorate with grated chocolate.
