Molten Brownie ( Cakes and Pastries)
by Tarla Dalal
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Make a special event truly memorable by serving this dessert, which not only tastes amazing but also looks spectacular and is easy to make.
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Molten Brownie ( Cakes and Pastries) recipe - How to make Molten Brownie ( Cakes and Pastries)
Preparation Time:    Cooking Time:
Makes 4 servings
- Crumble the brownie to a powder.
- Add 2-3 tbsp of the chocolate truffle, mix well and divide the mixture into 6 equal portions.
- Line the glass bowls with plastic wraps. Using one portion of the cake mixture line a 50 mm. (2”) diameter greased glass bowl at the base and the sides with your fingers leaving a 37 mm. (1½ ”) hollow in the centre. The thickness of the lining should be around 12 mm. (½“).
- Repeat with 3 portions of the cake mixture to line 3 more glass bowls. Keep the remaining 2 portions of the brownie mixture aside.
- Refrigerate for 20 minutes to set.
- Spoon out 2 tbsp of the chocolate truffle and the 1/2 tbsp of the grated chocolate into the hollow space of each bowl leaving ½“ from the top and refrigerate again for 20 minutes.
- Cover this ½“ space of each bowl with 1/2 portion of reserved brownie mixture and refrigerate for another 20 minutes.
- When set, unmould, remove the plastic wrap and place on 4 individual serving plates.
- To serve, microwave for 30 seconds and serve immediately garnished with mango and mint sprigs.
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