Last week, I introduced a new class at the Studio. Try as I might, to juggle all the classes I run because they are popular and the ones I want to do because I love teaching them, I fail to accommodate new ones as often as I would like to.
This week, I decided I would sacrifice one of the more popular ones for one that I have been wanting to do ever since everything stuffed into glass jars of all sizes and shapes became the rage. I chose a few things that I had not taught before, because a large part of my students do come for multiple classes and I feel guilty if they’re learning something similar to what they’ve already done.
The Brownie trifle is fairly easy. One can make all the components well ahead of time and assemble them as and when needed. That’s the beauty of pre portioned desserts. Serving it up too is absolutely mess free.
There are four components to this dessert – the brownie (pick your favourite one or use the recipe below), salted caramel sauce, simple chocolate ganache and whipped cream. Add or remove any element you don’t have or don’t like and voila! God level dessert at your fingertips!
Chocolate Brownie (Makes a flat 9 inch brownie)
100 grams Dark chocolate (melted)
½ cup Butter
¾ cup Brown sugar
1 teaspoon Instant Coffee powder
2 teaspoons vanilla essence
1 cup Flour (maida)
½ teaspoon Baking powder
½ teaspoon Salt
2 tablespoons Cocoa powder
Sift the maida with baking powder, salt and cocoa powder and set aside.
Add the melted chocolate and butter to a bowl and microwave it for 1 minute or till melted.
Add the sugar and stir. When cooled off a bit, add the eggs and vanilla and beat really well.
Stir in the flour mixture, mix gently without over mixing to form a thick batter. Pour into a greased and lined 9 inch pan.
Bake in a preheated oven at 180C for 25-26 minutes.
Cool before cutting into pieces for the dessert.
Salted Caramel Sauce (Makes 1 ½ cups)
1/3 cup salted butter
½ cup cream
1 cup fine castor sugar
2 tablespoons water
In a heavy bottom saucepan, heat the water and sugar till it comes to a bubble. Do this on low heat, do not stir. Shake the pan if needed. Keep cooking on the lowest heat till the sugar starts to caramelise a light golden colour. Take care not to burn the sugar.
Turn off the heat once it becomes golden and add the butter to it. Mix gently with a whisk to melt the butter. Then add the cream and mix. Return to the lowest heat and mix till it everything has mixed well. Take it off the heat and cool completely before using. It will become thicker as it cools.
Chocolate Ganache (Makes 1 cup)
1 cup Cream + ⅛ cup milk
1 cup Chopped Dark chocolate
Heat the cream till it bubbles, do not boil. Add the chopped chocolate to the cream, mix gently and set aside. The heat of the cream will melt the chocolate. Once it has come to room temperature, gently mix to make sure there are no lumps. Use as needed.
2 Cups Sweetened Whipped Cream
1 cup Heavy whipping cream
4-6 teaspoons confectioner’s sugar
1 teaspoon Vanilla essence
A pinch of salt
Chill the cream overnight. Chill a stainless steel bowl and the beaters of the hand whisk as well. Shake the cream in the unopened carton well and pour into the chilled bowl. Beat on medium speed till it begins to form soft peaks. Add the salt, sugar and vanilla and beat till it forms stiff peaks. Transfer to a piping bag with a star nozzle fitted (optional) and refrigerate until needed.
To assemble the dessert
Chop the brownie into bite sized pieces. Have all the ingredients ready. Add the whipped cream into a piping bag with a star nozzle.
Add one layer of brownie pieces to the glass jar, drizzle some chocolate ganache, Add 2 tablespoons of caramel sauce and top with whipped cream.
Repeat with another layer. Drizzle some more caramel sauce on the top for garnish.
Chill at least 30 minutes before serving.