BROWNIE WITH BLACKCURRANT GANACHE AND BURNT MERINGUES

INGREDIENTS:

BROWNIE
3/4 cup ( 80 g ) all purpose flour
4,4 oz ( 125 g ) dark chocolate
2,5 tbsp unsweetened cocoa powder
1/2 cup ( 115 g ) butter
1 cup ( 175 g ) regular sugar
1,5 eggs
1 yolk

BLACK CURRENT GANACHE
1,7 oz ( 50 g ) blackcurrant
1,7 oz ( 50 g ) dark chocolate

MERINGUE
1/4 cup ( 60 g ) sugar
1 egg white

Preheat oven to 180°C / 350°F. In a small saucepan heat butter until melted and pour over the finely chopped chocolate. Let it sit there for 2 minutes without mixing and then whisk carefully until all combined. Add the sugar to the chocolate mixture, stir until everything is well blended. Now add the eggs and yolk and carefully stir to mix. It's important not to overmix. Add the flour and cocoa powder and stir until everything is well blended. Pour the batter in to a lined and buttered pan. Bake for 15 minutes. When it's done, leave to cool completely, and then place in the fridge until cold. You can leave it overnight.

Finely chop the dark chocolate. Heat up the blackcurrant syrup in a small saucepan. Remove from heat and pour over the chopped dark chocolate. Let it sit for 1 minute. Mix carefully until combined and glossy. Pour on top of the cold brownie and smooth it out. Place the brownie in fridge again for half an hour while you make the meringue.

Pour your egg whites into a clean bowl and beat on low speed until it starts to foam up. Now you can speed it up and slowly start adding in your sugar in small amounts. Keep beating until your meringue is glossy and have stiff peaks and no sugar graines are left.

Put the meringue in a piping bag fitted with a small open star tip. Pipe the meringue onto the brownie. Use a blow torch to make it pretty and give it a bit of a caramelized taste.

Enjoy!

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