Chocolate orange brownie

Prepare the ganache a day in advance.

Tip: These fine slices combine the intense flavour of dark chocolate with a hint of orange - perfect for festive occasions or a special afternoon coffee.

Step 1 - Chocolate and orange base

Melt the chocolate and butter over a low heat or in a bain-marie until the mixture reaches 50 °C. Stir in the orange paste and mix well. Stir in the orange paste and mix well. Mix the egg yolks with the sugar (1) until the mixture is light and creamy. Beat the egg whites with the sugar (2) until stiff and glossy and fluffy. Carefully mix the egg yolk mixture and beaten egg whites together and carefully fold the melted chocolate and butter mixture into the egg mixture. Add the sifted flour and carefully fold in to give the mixture volume. Pour the mixture evenly onto a baking tray lined with baking paper and smooth out.

Baking temperature: 160 °C, baking time: approx. 30 - 35 minutes

Step 2 - Ganache

Bring the cream (1) and invert sugar cream to the boil, pour the chopped dark chocolate over the cream and emulsify with a hand blender. Add the cold cream (2) and orange paste and mix again until you have a smooth, homogeneous mixture. Cover the ganache with cling film directly on the surface and leave to rest overnight in the fridge.

Step 3 - Assembly

Cut the completely cooled base into even rectangles and dust with icing sugar. Whip the ganache before use until it forms an airy cream and decorate as desired.