15g vanilla sugar (homemade, in a ratio of 1:9 vanilla to sugar)
Dark Oialla fudge with Brazil nuts
80g glucose syrup (can be found in well-stocked supermarkets and online)
520g cream 38%
80g sugar for the pectin
220g Oialla chocolate 46%
220g Oialla chocolate 78%
450g toasted, halved Brazil nuts
Brownie with dark Oialla fudge and Brazil nuts
Two large spring-form tins, 26cm in diameter, 7cm deep.
Use a mixer to beat the butter and muscovado until fluffy. Add the eggs, one at a time.
Melt the chocolate in a bain-marie, then add to the mixture. Sieve the flour, salt and vanilla sugar; use a spatula to fold them into the mixture. Divide the mixture between the two cake tins.
Bake at 200oC for about 25 minutes.
Make a caramel by melting the sugar slowly in a pan. Stop the caramelization by adding honey and glucose syrup.
Warm the cream with 80g sugar mixed with pectin and salt. Remove from the heat just before it boils.
Pour the cream mix over the caramel and stir briefly. Pour this mixture over the chocolate and mix with a hand blender. Add the Brazil nuts and pour over the baked brownie base.