6% black truffle & HAVSNØ flake salt fudge brownies

50 min
serves 16


chocolate ganache

150 g chocolate 70 %
1,5 dl cream
5 ml 6% black truffle & HAVSNØ flake salt
5 ml 12% white truffle oil


150 g unsalted butter
2,75 dl sugar
1,5 dl cocoa
2,5 tsk 6% black truffle & HAVSNØ flake salt
15 ml vanilla sugar
2 eggs
1 dl flour
5 tbsp 12% white truffle oil
6% black truffle & HAVSNØ flake salt, to sprinkle


chocolate ganache

1. Chop the chocolate and place in a bowl. Boil cream, pour over the chocolate andlet rest for a few minutes until the chocolate has melted. Stir together into a smooth and fine ganash. Cover with plastic wrap and leave at room temperature.


1. Put the oven at 160 degrees. Lubricate the edges on a back mold, 20 x 20 cm,with butter and cover bottom with baking paper.

2. Melt the butter on low heat in a saucepan. Add sugar, cocoa, salt and vanilla sugar and mix (it may look a little gritty now, but the flour will make the batter go together and become smooth and fine).

3. Gently whisk 1 egg at a time, or use a spatula to mix with until each egg has been processed.

4. Finally, turn the wheat flour down and mix together into a smooth batter.

5. Spread the batter evenly in the mold and bake in the middle of the oven for 15-20 minutes. Let cool.

6. Remove the cake from the mold and remove the baking sheet paper. Turn the cake upside down and brush 12% white truffle oil let in a little then wide truffle
on top, top with flake salt. If the truffle is too loose to widen it will suffice for a while in the fridge for it to solidify slightly.

7. Then leave the cake in the fridge so that the truffle solidifies properly, about 40-50 minutes. Cut into pieces and serve your brownies room temperature.

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