Recipe by Chef Jonathan Chovancek
Plum & Rootbeer Brownie Bites
190g cake flour
5 ml baking powder
240g dark chocolate
2 tbsp Bittered Sling Plum and Rootbeer extract
Whipped Moondog Cream
500ml 35% cream
30ml Bittered Sling Moondog Extract
Combine flour, salt and baking powder. Melt chocolate and butter over a bain marie. Whisk in the sugar. Add eggs 1 at a time. Add Bittered Sling Plum and Rootbeer extract. Fold in flour in 3 increments by hand.
Line a 9”x9” cake pan with parchment paper – it helps to spray the pan generously with organic vegetable oil or butter. Place the cake in a pre-heated 300ºF oven and bake for 15 – 20 minutes. Remove from the oven and allow to cool 10 minutes at room temperature. Cover the top of the cake with parchment paper and place another 9”x9” cake pan on top to press the cake.
Weight with a 1 kg can of something handy – such as tomatoes or honey. Once the cake is cool – unmold it and use a 2” circular cutter to cut little bite size pieces.
Combine cream, honey and Bittered Sling Moondog Extract and whisk to stiff peaks. Serve on top.
Buy the Bittered Sling Gift Pack here.