Decadent Brownie

Servings: 4

Preparation: 15 minutes

Cooking: 26 to 30 minutes

Ingredients

• 115 gr (4 oz) Venezuela Pure Origin 72% chocolate from Cacao Barry
• 170 gr (6 oz) unsalted butter
• 125 gr (4 1/2 oz) flour
• 30 ml (2 tbsp) Full Arôme 100% cocoa powder from Cacao Barry
• 3 eggs
• 225 gr (8 oz) sugar
• 1 orange, zest
• 15 ml (1 tbsp) coconut essence
• 2 pinches of salt
• 4 scoops of vanilla ice cream
• Qs caramel coulis
• 60 ml (4 tbsp) coconut, grated

Preparation

1. Preheat the oven, rack in the center to 200° C (400° F)
2. In a bowl, in a bain-marie or in the microwave, melt the chocolate and butter.
3. In a bowl, mix the flour and cocoa powder. Add to the chocolate mixture and mix until smooth.
4. In another bowl, using a whisk or electric mixer, beat the eggs, then add the sugar and whisk until light and fluffy. Add the orange zest, coconut essence and salt.
5. Add the mixture to the chocolate mixture.
6. Butter and lightly flour a cake tin.
7. Pour the mixture into the tin and bake for 25 minutes.
8. Once cooked, unmold and cut into portions.
9. On each portion, place a scoop of ice cream, a little caramel coulis and sprinkle with grated coconut.