Brownie with pecan nuts and cherries

Name: Brownie with pecan nuts and cherries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g Pecan kernels; 500 g dark chocolate; 100 g Butter; 1 TEASPOON Butter; 150 g Flour; 1 Msp. ground cinnamon; 1 pinch Salt; 4 Eggs (size M); 310 g Sugar; 1 TABLESPOON Sugar; 8 TABLESPOONS Whiskey cream liqueur; 400 g fresh or frozen cherries; 250 ml Port wine; 200 ml cherry brandy; 1 Cinnamon stick; 18 g Cornstarch; 250 ml milk (3,8 % fat); 200 g Whipped cream; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g Pecan kernels
500 g dark chocolate
100 g Butter
1 TEASPOON Butter
150 g Flour
1 Msp. ground cinnamon
1 pinch Salt
4 Eggs (size M)
310 g Sugar
1 TABLESPOON Sugar
8 TABLESPOONS Whiskey cream liqueur
400 g fresh or frozen cherries
250 ml Port wine
200 ml cherry brandy
1 Cinnamon stick
18 g Cornstarch
250 ml milk (3,8 % fat)
200 g Whipped cream
baking paper

Directions

1
Coarsely chop the pecans. Finely chop the chocolate. Melt 300 g chocolate with 100 g butter in a pot. Mix flour, 150 g pecan nuts, cinnamon and salt. Beat the eggs and 160 g sugar with the whisk of the hand mixer. Gradually stir the melted chocolate and 4 tbsp. liqueur into the egg mixture and finally add the flour mixture. Spread the dough into a square springform pan (24 x 24 cm) lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Take out and let cool down.
2
Wash, clean and stone fresh cherries. Caramelise 75 g sugar in a pot. Deglaze with port wine and kirsch and let it boil down to half. Add the cinnamon stick. Mix 10 g starch with 2 tbsp. cold water, stir into the stock and simmer for about 1 minute, stirring continuously. Add cherries and bring to the boil briefly. Pour compote into a container and let it cool down, then put it in a cool place.
3
Mix 8 g starch with 1 tablespoon cold water. Bring milk and 75 g sugar to the boil in a saucepan and stir in the mixed starch. Simmer for about 1 minute while stirring constantly. Let the milk sauce cool down and then fill it into an Espuma bottle (cream dispenser). Put the bottle in a cool place.
4
Heat the cream in a small pot, stir in 200 g chocolate and 4 tbsp. liqueur until a shiny mass is formed. Spread the chocolate icing on the brownie and chill for about 30 minutes. Heat 1 tsp. butter in a small pan. Add 50 g pecan nuts and 1 tbsp. sugar and allow to caramelise. Take out and let it cool down on a piece of baking paper.
5
Spread caramelized pecans on the brownie and cut into about 16 pieces. Serve the brownie with milk foam from the Espuma bottle and cherry compote.