Two super delicious recipes in two days! I spoil you there.
But I couldn’t wait to share the recipe for the cake I made yesterday for Valentine’s Day. Of course, I chose a mold for the occasion, in the shape of a heart.
Once the mold was out of the cupboard and dusted, I had to choose the cake that would delight the taste buds of the loves of my life.
How did I get the idea to prepare this cake that is both brownie and Florentine? Initially, I just wanted to make a brownie that I imagined serving with homemade vanilla ice cream and chocolate sauce. I was simply hesitating between pecans, peanuts and almonds. Yes, it had to be a simple cake! Except that I then thought of praline and the almonds then caramelized. I hesitated between whole or slivered almonds. And caramelized slivered almonds to the Florentinesthere is only one step…
There you go, a Florentine brownie!
This pretty heart, between fondant and crunchy, combines chocolate, almond and cherry. It’s a real treat.
135g chocolate (70%)
85g soft butter
60g blond sugar
1 pinch of fleur de sel
Preheat the oven to 150°C.
Melt the chocolate in the microwave, in 30 second increments.
Whisk the soft butter and sugar until you have a creamy mixture.
Add the eggs one after the other. Whisk.
Add flour and salt. To mix together.
Add the melted chocolate. To mix together.
Pour the batter into a small silicone mould.
Bake the brownie for about 20/25 minutes. It should still be a little soft inside.
Leave to cool then unmold.
Wash the mold.
30g of honey
30 g liquid cream
60g slivered almonds
40 g candied cherries
Preheat the oven to 170°C.
Combine sugar, honey and cream in a saucepan.
Bake at 118°C.
Off the heat, add the almonds and chopped cherries.
To mix together.
Pour this mixture into the mold used to bake the brownie.
Cook for about 12/14 minutes. It shouldn’t burn.
As soon as it comes out of the oven, place the cake back in the mold and press lightly.
Let cool completely before unmolding.
To finish: since it’s not Valentine’s Day every day, you can choose the silicone mold you want, but it must be small. If you choose a larger one, you will have to increase the quantities and the cooking times.
Rather than cherries, choose citrus peel, or why not ginger or candied pepper.
And otherwise, I hesitated a little for the name. How about talking about flonies? Or Brownentin?
Well, I’m still not too convinced…