chefspencil: Orange and Mascarpone Brownies

Back to chocolate cakes, but this time one of the tastiest, with a moist texture and lots of flavor. This orange and mascarpone brownie is not a simple brownie.

It has the dense, moist base of a real brownie with lots of chocolate, and it has a silky smooth white mascarpone cream. And let’s not forget about this insane mix of flavors: cocoa, vanilla, cinnamon, orange, and walnut.

The key to this brownie is the chocolate, real dark chocolate. Nestlé Noir is undoubtedly one of my favorites when it comes to using it in chocolate desserts. It performs beautifully in both sponges and creams, but especially in glazes. It gives icings that much-coveted gloss, satisfying the desires of every home baker. Virtually, any cake becomes impossible to resist.

Enjoy!

Orange and Mascarpone Brownies

Course Dessert

Cuisine International

Prep Time 1

Cook Time 30

Chilling Time 2

Total Time 3 30

Servings servings

Author Paula

Ingredients

Sponge:

150 g butter
150 g Nestlé Dessert Noir dark chocolate
3 large eggs
50 ml heavy whipping cream
50 ml milk
120 g sugar
80 g flour
50 g ground walnuts
1/2 tsp cinnamon
20 g cocoa powder
a pinch of salt
1 tsp vanilla extract

Cream:

250 g mascarpone
100 ml cooking cream
1 sheet gelatin
orange zest
2 tbsp orange juice
50 g powdered sugar
200 ml whipping cream
1 tbsp vanilla powdered sugar

Decoration:

100 g Nestlé Dessert Noir
50 g cooking cream
25 g butter
chopped walnuts

Instructions

Sponge:

Melt the chocolate together with the butter over low heat. Stir until it is smooth. When completely homogenized, turn off the heat. Add the vanilla and sugar and stir again. Set the cream aside.
In another bowl, combine the flour, walnuts, cocoa powder, a pinch of salt, and cinnamon. Whisk gently.
Separate the eggs. Put the whites in the mixer bowl and the yolks into the chocolate cream.
Get back to the chocolate cream and stir, then add the dry ingredients, folding in carefully. Next add the cooking cream and milk, which will thin out the mixture.
Mix the egg whites with a pinch of salt until they become firm. When you get a nice foam, fold them into the chocolate cream with upward movements.
Preheat the oven to medium heat (180 °C/ 350 °F) and line a 20/30 cm ( 8×12 inch) baking tray with parchment paper. Pour the mixture into the tray and smooth it out. Bake for 25 minutes. Turn off the heat and leave the tray in the oven for another 5 minutes, then remove and transfer to a cooling rack.

Cream:

Heat the cooking cream and orange juice over low heat until almost boiling, then turn off the heat. Put the gelatin sheet to hydrate in cold water. After 5 minutes add it to the warm cream and mix well. Add the mascarpone, grated orange zest, and powdered sugar. Continue mixing until you get a fine consistency.
Add the vanilla sugar to the whipping cream and mix until the whipped cream is ready. Incorporate the mascarpone with a spatula, using upward movements. Pour the cream over the cake and refrigerate for 2-3 hours.
Decoration: Melt the chocolate with the butter and cooking cream over low heat. Pour the glaze over the mascarpone cream and carefully spread it with a wide-edged knife. Decorate with lines of chocolate and ground walnut. Slice it with a knife, running the blade under hot water for a smooth cut.