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Red Velvet
S'mores
brownie.
'nuff said.
Watch out, you've got the ultimate sweet treat coming your way! A buttery biscuit base along with gooey chocolate brownie and red velvet cake topped with toasted marshmallow icing.
Oh my my! You're lying if your mouth isn’t watering already.
3 hours Serves 7-8
Biscuit base:
70 g digestive biscuits
25 g melted butter (2 tbsp)
1 ½ tbsp castor sugar
You will need:
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Grease and line a loose-base cake tin with baking paper.
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Ground the biscuits to a fine crumb.
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Mix in the melted butter and castor sugar.
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Spread the mixture evenly in the cake tin and press it in firmly using your fingers or the back of a spoon.
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Set the tin in the fridge so the base hardens.
Chocolate brownie:
90 g castor sugar
1 egg+ 1 egg yolk
60 g butter, softened at room temperature
60 g dark chocolate
40 g flour
Pinch of salt
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Melt the dark chocolate and butter over a double boiler or in the microwave and cool it down.
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Whisk together the eggs and sugar till airy and pale.
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Add in the melted chocolate and butter and mix.
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Sift in the flour and salt and gently fold it in.
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Pour the batter over the biscuit base and set aside.
Red velvet cake:
60 g flour
5 g cocoa powder(1 tbsp)
60 g castor sugar
¼ tsp salt
65 g vegetable oil
1 egg
Red food colour (as required)
1 tbsp buttermilk/yoghurt
¼ tsp vanilla extract
¼ tsp bicarbonate of soda
½ tsp vinegar
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Sift the flour, cocoa, sugar and salt into a bowl.
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Add in the vegetable oil and egg and whisk together.
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Mix the buttermilk/yoghurt, red food colour and vanilla in a separate bowl.
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Add the buttermilk/yoghurt mixture to the main batter.
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Mix vinegar and bicarbonate of soda in another bowl, then mix it into the main batter.
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Pour the red velvet batter, using a spoon, over the brownie batter in the tin.
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Bake in a preheated oven at 175°C for 30-35 minutes.
Marshmallow icing:
1 egg white
70 g castor sugar (approx. â…“ cup)
¼ tsp vinegar
Pinch of salt
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Set some water to boil in a double boiler.
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Mix the egg white, castor sugar, vinegar and salt in a heatproof bowl.
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Bring the water in the double boiler down to a simmer and then place the bowl over it and start to whisk using an electric mixer.
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Whisk for 6-7 minutes until the mixture is double in quantity and all the sugar has dissolved. (Feel the mixture between your fingers.)
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Remove the bowl from heat and add in the vanilla and whisk for another 1-2 minutes until you have frosting like consistency.
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Pipe the frosting onto the brownie using a piping bag fitted with a round nozzle.
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Use a blow torch to toast the peaks of the marshmallow frosting or place it under the hot grill of an oven to brown.
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Serve warm or at room temperature.
