BROWNIE CAKE WITH GOCCIOLONI AND ORANGE
Brownie with orange and white chocolate drops
|IRCA BROWNIES CHOC||g 1500|
|unsalted butter 82% fat - softened||g 375|
|GOCCIOLONI CIOCCOLATO BIANCO||g 300|
|orange purée - Farciforno Arancia Cesarin||To Taste|
Mix all the ingredients in a planetary mixer with a leaf for 2-3 minutes a low speed, taking care not to whip up the mixture.
Deposit the brownie dough up to half of the mold lined with baking paper.
With the help of a piping bag, distribute Cesarin Orange Farciforno evenly into the dough.
Cover with the brownie dough up to just over two thirds of the capacity of the mold.
Bake at 180-190°C for about 30-35 minutes.
Melt the Chocosmart Caramel Crumble at around 40°C and, after cutting the cold brownie from the fridge, dip the underside of it, up to more than half of its height.
Decorate the surface with a sprinkling of Snow White on one side and place a Sunflower 2D Dobla.