I used to live in Ivory Cost when I was a little girl, where more than 30% of the worldwide cocoa production is from. I used to get some cocoa beans and try to make my own cocoa powder when I was 7, not very successfully, but it explains why 10 years later I decided to get a chocolate production degree. I have been working on the whole process of chocolate making, from the bean to the bar, and then the transformation into desserts and sweets. No wonder why I love it so much 🙂
Whilst in Africa, I was also eating a lot of coconuts. My brothers and I were picking them down the coconut tree on the beach and my dad would “open” them, giving us the juice and slicing the flesh for us to eat. Childhood memories…
Coming back to this dessert, it was a grey and cold Saturday in The Big City, and I felt like an indulgent cake would highlight the day. Of course, it had to be with chocolate, and by thinking of another ingredient bringing some exoticism to the day, coconut came to my mind as the perfect match. This is how I came up with this Gooey Chococo Brownies (Chococo for “Chocolate” and “Coconut”).
There are many debates about chocolate cocoa percentage, with purists saying “chocolate with cocoa % below 70 is not chocolate”, some other preferring milk chocolates as it is more sweet, etc… For having worked in the chocolate industry, all I can say is that the flavour quality of a chocolate does not come from its cocoa percentage, it comes from the beans! A 60% cocoa chocolate can have more flavours than a 80% one. A 65% cocoa chocolate can feel more bitter than a 90% one. I have tried so many chocolates and have been surprised by my prejudices so many times! Just go in a good chocolate shop, and try different bean origins chocolate with different cocoa percentage, I am sure you will be surprise 😉
Anyway, let’s go to the real thing: the Gooey Chococo Brownies recipe, a 100% indulgent vegan dessert, and it is gluten-free!
Serves 6 persons, or 4 if they are very hungry 🙂
-200 g of dark chocolate
-120 g of coconut cream
-100 g of brown sugar
-100 g of almonds powder
-50 g of coconut flakes or coconut powder
-3 table spoons of un-sweetned apple mousse
-2 table spoons of arrow root
-1 tea spoon of bicarbonate of soda
-a pinch of sea salt
How to proceed:
Pre-heat your oven at 180°C.
Melt the chocolate in a bain marie, then add the coconut creamed and stir until you have an homogenous mix.
Grease a mold, preferably a square one, using for example coconut oil. Pour in the mix and put in the oven. Bake for 20-25 mins and VOILA!
Perfect occasions for this brownies:
-dessert when you have guest for lunch or dinner (you can accompany it with a scoop of nutty vegan ice cream)
-200 g de chocolat noir
-120 g de crème de coco
-100 g de sucre roux
-100 g de poudre d’amandes
-50 g de poudre de noix de coco
-3 cuillères à soupe de compote de pomme non sucrée
-2 cuillères à soupe de fécule de maïs (type Maïzena)
-1 cuillère à café de levure chimique
-1 pincée de sel de mer
Préchauffer votre four à 180 ° C.
Faire fondre le chocolat au bain-marie, puis ajouter la crème de noix de coco et remuer jusqu’à ce que vous ayez un mélange homogène.
Verser la poudre d’amandes, le sucre roux, la compote de pomme non sucrée, la fécule de maïs, ainsi que la poudre de noix de coco, la levure chimique et le sel de mer. Mélanger jusqu’à ce que la pâte soit homogène.
Graisser un moule, de préférence un carré, en utilisant par exemple de l’huile de noix de coco. Verser la pâte et cuire au four pendant 20-25 minutes et VOILA! Laisser refroidir le brownien avant de la manger – oui oui, vous devez résister à la tentation:-)
Occasions parfaites pour ce brownien chococo végétalien:
-dessert lors d’un déjeuner/dîner