Dessert

Flourless walnut brownies with whipped cream

Name: Flourless walnut brownies with whipped cream
Ingredients: 250g walnut; 220g caster sugar; 150g Baking Dark Chocolate, melted, cooled; 150g Baking Milk Chocolate, melted, cooled; 6 eggs; 1 tsp ground cinnamon; 1/4 tsp ground cloves; Finely grated zest of 1 orange; 500g ricotta, drained; 300ml thickened cream; 40g icing sugar; 1 vanilla bean, split, seeds scraped

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by Silvia Colloca

Cook and author

Jul 18, 2016

All you need is a food processor is to make these quick and easy brownies that are topped with ricotta icing that makes for just the right amount of sweetness.

2 1/2 cups (250g) walnuts
1 cup (220g) caster sugar
150g CADBURY Baking Dark Chocolate, melted, cooled
150g CADBURY Baking Milk Chocolate, melted, cooled
6 eggs
1 tsp ground cinnamon
1/4 tsp ground cloves
Finely grated zest of 1 orange

Ricotta Icing

500g ricotta, drained
300ml thickened cream
1/3 cup (40g) pure icing sugar, sifted
1 vanilla bean, split, seeds scraped

Method

1.

Preheat the oven to 180°C. Grease and line a 20cm square cake pan with baking paper. Place the walnuts and sugar in a food processor and whiz until the walnuts are crushed. Add the melted dark and milk chocolates and pulse to combine.
2.

With the motor running, add the eggs, 1 at a time, then add the spices, orange zest and a pinch of salt.
3.

Pour the batter into the cake pan and bake for 35-40 minutes until just cooked through, but still soft in the centre. Cool in pan for 20 minutes, then turn out onto a wire rack to cool completely.
4.

For the icing, place the ricotta in a food processor and whiz until smooth. Add cream, icing sugar and vanilla seeds, and whiz until smooth and combined.
5.

Slice the brownie into 12 squares and top with ricotta icing to serve