These delicious bites look almost too good to eat.
Heat oven to 170C (fan forced).
Grease and line brownie pan with butter and silicon paper.
Melt dark couverture with butter in glass bowl at 20% power for about 7-8 minutes (until just melted - not hot).
Mix instant coffee with hot water in small bowl.
In a large bowl, mix eggs with sugar and coffee.
Gradually add butter/couverture mixture and whisk to create an emulsion.
Mix in vanilla, salt and walnuts.
Roughly chop the white couverture and stir into batter.
Sift the flour onto the batter and mix with a spatula until fully incorporated.
Pour into prepared pan and level with spatula.
Drop the pan onto the bench a couple of times to remove large air pockets.
Bake for 15 minutes on lower shelf, then reduce temp to 160 degrees celsius and continue cooking for 20 minutes.
Cool in tin for 5 minutes before removing from pan and allowing to cool on cake rack.
Cool further in refrigerator before cutting into 5cm squares.
Bloom the gelatine in the cold water for a couple of minutes in a small glass bowl.
Microwave with about 20ml of the whipping cream until melted (about 20 seconds on high).
Allow to cool slightly while whipping the rest of the cream with scraped vanilla pod (seeds only) until soft peak stage.
While mixer still running, stream in the melted gelatine and continue whipping until firm.
Fill a piping bag fitted with large star nozzle and pipe a large neat rosette in the centre of each square.
Place a large strawberry on top and serve.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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