This month, we’re exited to present a delicious dessert recipe created for us by Chris Cleghorn, our friend and head chef of The Olive Tree Restaurant in Bath. Chris serves Difference Coffee to his guests at The Olive Tree, Bath’s only Michelin Star restaurant, and when we asked him to create a salted caramel brownie recipe using our coffee, he really delivered. Prepare a pan of these brownies and be proud that you’re baking like one of Britain’s most acclaimed chefs.
Chris Cleghorn’s Chocolate Salted Caramel and Jamaica Blue Mountain Brownie is a rich and decadent take on a favourite dessert. The recipe calls for both 70% dark chocolate and bitter cocoa powder along with our Jamaica Blue Mountain coffee, lending the brownies a wonderful depth and complexity. There’s also a salted caramel sauce, rich with double cream, swirled through the centre of the brownie.
Note that Chris gives the option to make these brownies with gluten-free flour.
INGREDIENTS
SALTED CARAMEL SAUCE
200g caster sugar
50g water
3g salt
200g double cream
CHOCOLATE AND JAMAICA BLUE MOUNTAIN BROWNIE
150g caster sugar
110g whole free range eggs
110g melted unsalted butter
5g salt
40g bitter cocoa powder
40g plain flour (gluten free plain flour can be used if preferred)
115g melted 70% Dark Chocolate
1 capsule of Jamaica Blue Mountain (one cake mould 21 1/2cm x 3 1/2cm)
METHOD
SALTED CARAMEL SAUCE
Bring the sugar and water to the boil.
Wiping the sides down with a damp pastry brush.
Cook out till the centre is golden brown ,gently rolling the sugar in the pan without going up the sides. Then remove from the heat and add the cream.
If you happen to have a sugar thermometer , cook out to around 195c.
Bring back to the boil, then remove from the heat and add the salt.
Place into a bowl and allow to cool. (this can be made a day in advance to making the brownie)
Note: If you don’t feel confident making the salted caramel. Place a tin of condensed milk in a pan covered in water . Bring to the boil and simmer for 4 hours . Once cooked leave to cool overnight in the fridge . Finish the sauce with a little salt.
CHOCOLATE AND JAMAICA BLUE MOUNTAIN BROWNIE
Preheat an oven to 160 degree Celsius.
Line the cake mould with greaseproof. Best using one strip around the edges and one circular piece on the bottom of the mould. (Use a little butter to help stick to the mould)
Melt the chocolate in a bowl over some simmering water.
Use an electric mixer to whisk eggs and sugar ,until they become thick and light.
Sieve the cocoa powder, salt and flour together.
Pour the melted butter into the egg mixture.
Using a spatula fold in the flour mixture and 1 nespresso compatible pod of coffee until smooth.
Once combined add in the melted chocolate (make sure the chocolate is only warm.)
Place half the mixture into the mould and level out.
Using a spoon evenly dot the salted caramel over the 1st layer. Making sure you leave 1 cm from the edge.
Add the remaining brownie mixture and level out , without disturbing the salted caramel.
Cook at 160 degree Celsius for 20 minutes.
Allow to cool for 10 minutes in the mould. Then flip on to a wire rack until cool.
