Sweets & Desserts
Hot Raspberry & Hazelnut Brownies
- 5 tablespoons butter
- 5 oz milk chocolate
- 2 oz dark, fine-quality chocolate
- 1 tablespoon chocolate hazelnut spread
- 4 oz golden superfine sugar
- 3 large eggs, separated
- 6 tablespoons fresh orange juice
- 6 tablespoons orange-flavored liqueur, such as Cointreau
- 12 level tablespoons Bonne Maman Raspberry Preserves
- Preheat the oven to 400 degrees. Lightly butter six ovenproof cups or deep ramekins.
- Break the chocolate into a heatproof bowl and sit over a saucepan of barely simmering water. Leave for 10-12 minutes or until completely melted. Dice the butter, drop into the warm chocolate with the chocolate spread and leave to melt.
- Meanwhile, put the sugar into a large bowl with the egg yolks and beat well until thick, pale and creamy.
- Stir the chocolate mixture until smooth then gently fold it into the creamed sugar and yolks.
- Stir the orange juice and liqueur into the raspberry preserves and spoon into the bottom of each buttered cup.
- Whisk the egg whites until they form soft peaks and quickly fold them into the chocolate mixture. Gently spoon into the cups over the preserves.
- Put the cups in a roasting pan and add enough boiling water to come about 1 inch up the sides of the cups. Bake for 20-25 minutes or until the tops are risen and quite firm to the touch. The centers will still be wobbly with a delicious hot raspberry sauce beneath. The brownies are delicious served hot, dusted with powdered sugar; warm with a generous dollop of well-chilled extra thick cream or cold with chilled whipped cream!
Google Recipe View Microformatting by Easy Recipe
