Chocolate brown coffee with sweet fudge
for brownies:
chocolate 340 g
sugar light brown 250 g
chocolate black bitter 240 g
Butter (unsalted) 225 g
walnuts 75 g
flour 65 g
espresso coffee (freshly brewed) 60 ml
large chicken eggs 4 pcs.
cocoa powder 1 tbsp.
vanilla extract 1 tbsp.
salt ¼ tsp
for sweets:
chocolate black bitter 280 g
cream 35% 240 ml
coffee soluble 4 tsp
honey 1 tbsp.
1 Heat the oven. Form 20 x 5 centimeters smeared with butter, bedding a special paper, which is slightly smeared with butter and sprinkled with cocoa.
2 Melt 340 g of chocolate (finely chopped) and butter on a water bath. Thus it is necessary to be convinced, that the capacity in which there is an oil with chocolate, does not touch water. Remove from heat, stir. Combine cocoa, espresso and vanilla, stir until cocoa dissolves.
3 Add the mixture to the melted chocolate. Stir.
4 Pour sugar, stir until it dissolves. Drive in one egg, mix each time. It is important that the eggs do not curl.
5 Sift the flour and salt, slowly pour into the bulk. Put crushed nuts, pieces of chopped chocolate. Stir until homogeneity.
6 Pour the dough into a mold, cook for 30-40 minutes. Willingness to check with a toothpick. Cool it down.
7 For cooking fudge - put finely chopped chocolate in a thermal bowl.
8 In a saucepan, combine the cream and instant coffee, keep on low heat until the coffee dissolves. Remove from heat, cover, put aside for half an hour.
9 Strain the mixture through a sieve into a saucepan. Put honey, put on fire, bring to a boil. Stir until the honey dissolves. Remove from heat.
10 Pour chocolate over with hot cream. Set aside for a few minutes. Stir the chocolate until smooth. Pour a faded brownie over it. Distribute with an even layer, set aside for 3 hours.
11 Cut chocolate brown coffee with sweet fudge.