Brownie with coffee grounds

4 servings

45 minutes

The recipe was shared with us by the pastry chef of the Nordic restaurant Katerina Zueva for the O2 festival menu.

Energy value per serving

• Calories: 829.3
• Proteins: 13.5g
• Fats: 46.4g
• Carbohydrates: 90.6g

Ingredients

• Butter: 50 g
• Dark chocolate 55%: 120 g
• Sugar: 230 g
• Almond flour: 40 g
• Wheat flour: 20 g
• Salt: 1 g
• Cream 33%: 145 ml
• Egg yolk: 5 pc
• Cornstarch: 10 g
• Gooseberry: 200 g
• Buttermilk: 230 g
• Coffee grounds: 40 g

Cooking steps

1. Melt the butter with chocolate in a water bath.

   Required ingredients:

   • Butter: 50 g
   • Dark chocolate 55%: 120 g

2. Whisk the eggs with 110 grams of sugar and add to the chocolate mixture.

   Required ingredients:

   • Egg yolk: 5 piece
   • Sugar: 230 g

3. Finally, add the flour — wheat and almond, coffee grounds, and salt. Mix until homogeneous.

   Required ingredients:

   • Wheat flour: 20 g
   • Almond flour: 40 g
   • Coffee grounds: 40 g
   • Salt: 1 g

4. Bake for 10–15 minutes at 175 degrees. Allow to cool completely.

5. Make ice cream from buttermilk. Pour cream into a saucepan and heat on low.

   Required ingredients:

   • Cream 33%: 145 ml

6. Mix 30 grams of sugar with starch and add to the yolks.

   Required ingredients:

   • Sugar: 230 g
   • Cornstarch: 10 g

7. Slowly pour the warmed cream into the egg yolks while constantly stirring. Then return the mixture to the saucepan and cook, stirring actively, until steam appears, and then for about 5 more minutes. The mixture should not boil.

8. Send to the freezer, take out every half hour and stir the mixture to prevent crystallization.

9. Prepare gooseberry jam. Clean the berries from the stems, blend them, and boil for 10 minutes with 40 grams of sugar.

   Required ingredients:

   • Gooseberry: 200 g
   • Sugar: 230 g

10. Place the brownie on a plate, add a scoop of ice cream on top, and a bit of gooseberry jam.