These Spooky Chocolate Brownies conjured by Karma Haathi Mahal’s prodigiously skilled pastry chef Alriya Da Silva are a proper high end Halloween treat for ambitious chefs with a sweet tooth and a ghoulish imagination!
MIXING (modified sponge method)
- Melt the two chocolates and the butter together in a double boiler. Let the mixture cool to room temperature.
- Mix the eggs, yolks, brown sugar, salt, and vanilla together until well blended, but do not whip. Whipping to a foam creates more leavening, resulting in a more crumbly, less fudgy brownie. If the eggs are not at room temperature, stir mixture over a hot water bath just until the mixture is at a slightly warm room temperature.
- Blend in the chocolate mixture and oil.
- Sift the flour, cocoa powder and fold in.
- Fold in the roasted chopped walnuts.
- Sheet method. For 2 lb 9 oz (1,194 g) batter, use one 9in × 13in (23cm × 33cm) pan or two 8in (20cm) square pans. Grease and flour the pans or line them with parchment paper.
- 325°F (190°C) for about 45 to 50 minutesFor 2in (5cm) square brownies, cut the cooked mixture into 4 rows of 6 to yield 24 pieces.
Now make your choice of topping.
Belgian Chocolate Coating
In a microwave safe bowl add chocolate and oil. Heat for around 30 seconds till the chocolate melts. Add chopped walnuts. Mix well. Pour the mixture over the brownies. Chill and serve
Vanilla Chantilly Cream
Pour cream over vanilla seeds, add sugar and vanilla extract and beat with an electric mixer until you get soft peaks. Cling wrap and chill.
- Chop the chocolate into small pieces.
- Bring the cream just to a boil, stirring to prevent scorching. (Use very fresh cream; old cream is more likely to curdle when it is boiled.)
- Add the chocolate. Remove from the heat, stir, and let stand for a few minutes. Stir again until the chocolate is completely melted and the mixture is smooth. If necessary, warm gently over low heat to completely melt the chocolate. At this point, the ganache is ready to be used as an icing or glaze.
- For whipped ganache, the mixture should first be cooled thoroughly, or it will not whip properly. Do not let it become too cold, however, or it will be too hard. With a wire whip or the whip attachment of a mixer, whip the ganache until it is light, thick, and creamy. Use at once. If stored, whipped ganache will become firm and hard to spread.
Grainy Chocolate Dirt or Chocolate Soil
In a pan, add sugar and water. Boil it on a medium heat to make a syrup. Once the sugar reaches 135 degree Celsius, Immediately add chocolate and stir with a whisk. Switch off the flame and let it cool
- In a clean stainless steel mixing bowl, blend the almond paste and glucose using the paddle attachment of an electric whisk, until smooth.
- Add the sifted sugar, a little at a time, just as fast as it is absorbed. Stop adding sugar when the desired consistency is reached. The marzipan should be stiff but workable and not too dry.
- If colored marzipan is desired, add a small amount of colour and work it in.