Brownie cake with peppermint foam

Name: brownie cake with peppermint foam
Cook time: 45 min
Total time: 100 min
Yield: 12
Cuisine: American
Ingredients: 200 g dark chocolate 72%; 200 g unsalted butter or margarine; 6 medium sized egg; 450 g fine cristalsugar; 100 g wheat flour; tl salt; 50 g Wilhelmina peppermint mint; lemon; 4 el tap water

American brownie cake with peppermint foam

Ingredients

Kitchen Stuff

1 baking paper
1 brownie shape
1 blender
1 kitchen thermometer

Directions

Preheat the oven to 190 ° C.
Grease the brownie mold (20 x 20 cm) and cover with baking paper.
Put a pan with a layer of water on the fire. Break the chocolate into pieces and put in a bowl.
Put the butter in the bowl with the chocolate and hang in the pan. Make sure the bowl does not touch the water. Let the chocolate and butter melt.
Allow the chocolate to cool slightly. Meanwhile, beat the eggs with the sugar lightly. Mix in the chocolate butter mixture.
Sift the flour with the salt over the batter and spatula through it. Scoop in the brownie shape. Bake the brownie in about 25 minutes until done.
Remove the brownie from the mold and let it cool down to room temperature in about 30 minutes.
Put the peppery mint in the container of the hand blender and grind to fine powder.
Degrease a bowl with the lemon. Split the eggs and whisk the egg whites in the bowl with a mixer. The egg yolks are not used.
Bring the sugar to the boil with the water in a saucepan.
Boil the sugar syrup to 118 ° C (this can be measured with a sugar or kitchen thermometer). This takes approx. 5 min.
Pour the syrup into a thin stream while beating the mixer with the egg white foam. Beat for about 5 minutes until it has cooled to room temperature.
Fold in the crushed pepper mint and divide the foam into peaks over the brownie.
Bon appétit! .