Black Forest Gateau Chocolate Brownie
When 31-year-old Digital Project Director Hope Batchelor entered the MasterChef UK tent in 2024 for the show's landmark 20th series, she brought her signature blend of modern European technique and deeply personal inspiration. 'My basic ingredient is chocolate,' Hope explained. 'I have such a sweet tooth, I would eat dessert for breakfast and dessert for lunch.' Her dish was a love letter to her husband: 'One of my husband's favorite desserts is a black forest gateau cake. So I'm planning doing a black forest gateau chocolate brownie.' John Torode praised: 'I think your brownie is cooked really well, I like the crust on the outside and nice and gooey on the inside. The sharpness coming from the blackberry across the top. The gel is good. It's not too sweet. There are some great skills on show here.' Gregg Wallace added: 'The nuts through the cream give it almost a toastiness. I like that very much. The second cook showed us real technical ability and knowledge.' Hope earned one of onl…
Source: Relaxed Recipes
Ingredients
- PREPARE THE SOUR CHERRIES
- If using kirsch, place the chopped dried cherries in a small bowl and pour the k
- MAKE THE CHOCOLATE BROWNIE
- Preheat oven to 350°F . Line an 8x8 or 9x9 inch baking pan with parchment paper,
- In a double boiler or microwave-safe bowl, combine the chopped dark chocolate an
- In a large bowl, whisk together the granulated sugar, brown sugar, and eggs unti
- Pour the cooled chocolate mixture into the egg mixture, stirring gently until co
- Sift the flour, cocoa powder, and salt over the chocolate mixture. Fold gently w
- Fold in the chocolate chips and drained sour cherries until evenly distributed
- Pour batter into the prepared pan and spread evenly. Bake for 25-30 minutes. Cri
- Let the brownies cool in the pan on a wire rack for at least 1 hour before cutti
- MAKE THE BLACKBERRY GEL
- In a medium saucepan, combine the blackberries, sugar, and lemon juice. Cook ove
- Press the mixture through a fine-mesh sieve into a clean bowl, extracting as muc
- Return the strained purée to the saucepan. In a small bowl, whisk the agar agar
- Pour into a shallow container and refrigerate until fully set, at least 2 hours.
- MAKE THE TOASTED HAZELNUT CREAM
- Preheat oven to 350°F . Spread hazelnuts on a baking sheet and toast for 8-10 mi
- Finely chop about three-quarters of the hazelnuts. Leave the remaining quarter c
- In a cold bowl, combine the heavy cream, powdered sugar, vanilla, and Frangelico
- MAKE THE SOURDOUGH CRISPS
- Using a mandoline or very sharp knife, slice sourdough bread as thinly as possib
- Preheat oven to 325°F . Brush both sides of each bread slice lightly with melted
- Place sugar-side up on a parchment-lined baking sheet. Bake for 10-15 minutes, w
- ASSEMBLE AND SERVE
- Cut brownies into 8 equal portions using a sharp knife dipped in hot water. Plac
- Lean a sourdough crisp against the brownie. Scatter reserved coarsely chopped ha