Food for the (Gluten Intolerant) Soul

Brownies, vanilla cream and chocolate topping – yum!

Use my Brownies recipe at the bottom

For the vanilla cream –

500 ml whipping cream (38%)

100 g milk

20gr mascarpone cheese

80 g instant vanilla pudding powder

30 g icing sugar

1 teaspoon vanilla extract or paste

For the chocolate topping –

50 g milk chocolate

50 g dark chocolate

100 ml whipping cream (38%)

Instructions

Prepare the Brownies in a high baking tin or if you want personal cups, cut the Brownies to size to cove the base of the cup.

Prepare the vanilla cream-

Whip all filling ingredients until you get a soft but stable cream.

Spread over the cooled base and smooth the top. Refrigerate.

Prepare the topping

Melt the chocolates with the cream in the microwave, stirring until smooth. Let cool slightly.

Pour over the cake and tilt the tin to create a thin, even layer.

Chill for at least 4 hours before serving.