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BROWNIE S KOKOSOM

Sastojci:

Brownie:
150 g tamne čokolade, krupno nasjeckane
200 g maslaca ili margarina, na kockice
2 žlice kakaa u prahu
8 žlica šećera
1 vanilin šećer
10 žlica glatkog brašna
prstohvat soli
4 žlice kokosovog brašna (možete zamijeniti glatkim)
3 jaja, lagano umućena

Nadjev od kokosa:
1 krem sir možda (200 g)
3 šalice kokosa
½ šalice slatkog vrhnja
4 – 5 žlica šećera u prahu
1 žličica ekstrakta vanilije (ili 1 žličica ruma – ako više volite)

Ganache:
100 g tamne čokolade, nasjeckane
1/3 šalice slatkog vrhnja

Priprema:

Pećnicu zagrijte na 160 °C.
Pomiješajte glatko i kokosovo brašno i sol.
Lim za pečenje 20 x 20 cm prekrijte papirom za pečenje (neka viri s dvije nasuprotne strane – tako ćete lako izvaditi kolač).
U vatrostalnoj posudi na laganoj vatri otopite čokoladu, maslac, kakao, šećer i vanilin šećer.
Maknite s vatre pa polako umiješajte jaja. Na kraju umiješajte i brašna pa tom smjesom napunite pripremljeni kalup. Poravnajte površinu i pecite oko 20 minuta.

Brownie mora biti čvrst na rubovima, ali još mekan u sredini.
Potpuno ohladite.
U još vruću pećnicu stavite lim po kojem ste rasporedili ½ kokosa. Stavite u pećnicu na nekoliko minuta, da kokos dobije lagano zlatnu boju. To će pojačati aromu.
Izvadite i ohladite.
Krem sir tucite mikserom, dodajte slatko vrhnje i šećer pa tucite da dobijete jednoličnu kremu.
Umiješajte oba kokosa – i prepečen i običan pa kremu premažite preko potpuno hladnog brownia.
Stavite u hladnjak dok pripremate ganache.
Slatko vrhnje stavite na vatru da zavrije. Maknite s vatre i ubacite čokoladu. Ostavite 1 minutu, a zatim žustro promiješajte. Ganache prelijte preko kolača.
Vratite u hladnjak da se stisne.

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COCONUT BROWNIE

Ingredients:

For the brownie:
150 g dark chocolate, chopped coarsely
200 g butter or margarine, diced
2 tbsp cocoa powder
8 tbsp sugar
1 pouch vanilla sugar
10 tbsp plain flour
a pinch of salt
4 tbsp coconut flour (or plain flour)
3 eggs, lightly beaten

For the coconut filling:
1 package cream cheese (200 g)
3 cups coconut flakes
½ cup sweet cream
4-5 tbsp icing sugar
1 teaspoon vanilla extract (or 1 teaspoon rum – to taste)

For the ganache:
100 g dark chocolate, chopped
1/3 cup sweet cream

 

Method:

Preheat the oven to 160 °C.
Combine the plain and coconut flour and salt.
Line a 20×20 cm baking tin with a sheet of parchment paper (the paper should be larger than the tin at least on opposite sides – it will make taking the brownie out of the tin easier).
Melt the chocolate, butter, cocoa powder, sugar and vanilla sugar in an oven-proof dish over low heat.
Remove from heat and add the eggs gradually. Stir in the flour and pour into the tin. Trowel and bake for about 20 minutes.
The brownie’s edge must be baked through, while the centre should still be a bit soft.
Leave to cool completely.
Arrange ½ the coconut flakes on the bottom of the baking tin and place into a hot oven for a few minutes, until slightly golden (by doing this, the aroma will be enhanced).
Remove from the oven and leave to cool.
Beat the cheese with a mixer. Add the sweet cream and sugar and beat until uniform.
Stir in the coconut flakes – both the “roasted” and “rare”. Spread the crème over the cold brownie.
Refrigerate while preparing the ganache.
Bring the sweet cream to a boil. Remove from heat and add the chocolate. Leave for 1 minute. Stir briskly and pour over the brownie.
Refrigerate.

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