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This Brownie masterpiece by The Great Australian Bake Off contestant Antonio is phenomenal.
For the brownie base, melt the butter and chocolate in a medium sized saucepan. Whisk eggs, egg yolks and both sugars until thick and lighter in colour. Pour in chocolate and butter mixture with the motor running on low. Mix in by hand the flour, baking powder, cocoa powder, nuts, and white chocolate chips. Pour into prepared tin and bake for around 30 minutes at 175°C.
For the vanilla white chocolate mousse, whip the cream in a stand mixer until soft peaks and store in fridge. Melt the white chocolate over a pot of lightly simmering water. Mix together the gelatin and milk and set aside to absorb the liquid. Melt the gelatin and milk mixture and mix into the melted white chocolate along with the seeds of the vanilla beans. Mix in a quarter of the whipped cream into the chocolate mixture before folding in the remaining ¾. Pour on top of ganache layers and let set.
For the ganache, boil the liquid, pour over the chocolate and inverted sugar. Stir until all ingredients are well combined. Pour over prepared cooled brownie bases (still leaving it in the tins).
For the mascarpone cream, in a bowl whisk together all the ingredients until thick and well combined and store in a piping bag in the fridge.
For the pineapple, cut into 1cm chunks and place in a bowl with 1/2C caster sugar and the zest and juice of 1 lime and leave to marinate for at least 1 hour.
Tempered Dark chocolate, melt 75% of the dark chocolate until it reaches 45-50°C. Mix in the remaining 25% dark chocolate until it reaches 27°C. Re-heat to 32°C. Spread onto prepared acetate sheets, sprinkle with freeze dried raspberries and cut into 3x6cm rectangles and leave to crystallize.
Take prepared slices out of the fridge, remove from the tins and trim the edges. Top each layer with its own decoration before finishing with gold leaf.
This recipe has not been edited or tested by the Bake Off Food Department
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