Chocolate Brownie Cooked Cake with Mango and Raspberry Sorbet, Garnished with Marbled Chocolate Bark

By Lisa Mead – Lisa Mead

Rating

For Brownies:
 ½ cup Melted unsalted butter
 1 cup Sugar
 ½ cup Unsweetened cocoa
 2 Large eggs
 1 tsp Vanilla extract
 ½ cup Plain flour
 ¼ tsp Salt
For Cream Mix in the Centre of the Cookie Cake:
 1 cup Mascarpone
 1 tsp Lemon juice
 ½ cup Powdered sugar
For Marbled Chocolate Bark:
 2 oz White chocolate chunks
 8 oz Dark chocolate chips or morsels
For Raspberry Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
 5 cups Fresh raspberries
 1 cup Water
 1 ½ cups Sugar
 2 tbsp Fresh lime juice
 1 pinch Salt
For Mango Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
 1 cup Sugar
 1 cup Water
 3 Ripe mangoes
 3 tbsp Lime juice
 2 tbsp Light corn syrup
 1 pinch Salt

For Brownies:
1

Pre heat oven to 350F.

2

Grease an 8 X 8 square pan, add parchment paper.

3

In a medium size bowl, combine melted butter, cocoa and sugar, stir until fully dissolved.

4

Add eggs one at a time, then vanilla, and stir until well combined.

5

Stir in the flour and salt until the flour is fully combined.

6

Spread mix into the cake pan, and bake for approx 20 -22 minutes. Or until the centre is almost set.

7

Remove from oven , remove brownies from cake pan and place on a wire rack to cool.

8

Using a 2-inch cookie cutter, cut out 16 cookie-shaped brownies.

For Cream Mix in the Centre of the Cookie Cake:
9

Mix all of the above ingredients, using a spatula or butter knife, spread a small amount of cream mix between the two cookie cake pieces.

For Marbled Chocolate Bark:
10

Place white chocolate and dark chocolate into 2 separate glass bowls and microwave each for about 30 second intervals. Stirring between each interval until melted and smooth.

11

Pour dark chocolate onto a Silpat mat or non-stick baking paper and spread thin ( 1/8 inch) with the back of a spoon or spatula.

12

Place melted white chocolate into a pastry bag or a quart size zip lock bag with the tip cut off, and pipe swirls randomly over the dark chocolate.

13

Using a tooth pick, or a butter knife, drag through the white chocolate to create a marbled effect.

14

Allow chocolate to set in the fridge.

For Raspberry Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
15

Place water and raspberries into a food processor. Pulse until the mixture is smooth.

16

Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer, a 1/4 at a time, and press with the back of a spoon on the strainer to assist in removing the seeds.

17

Repeat with remaining raspberry puree. Discard what is left in the strainer.

18

Make simple syrup – heat the sugar, salt and water in a medium size saucepan on a medium heat, until the sugar and salt has dissolved, set aside too cool.

19

Add the raspberry juice and lime juice to this mixture, follow your ice cream makers instructions to create the sorbet.

For Mango Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
20

Use a vegetable peeler to peel the outside of the mangoes. Then cut the flesh away from the large flat white seed in the centre of the mango. Discard the seed and peel. Rough chop the mango flesh.

21

Blend the mango, simple syrup and lime juice into a blender, till smooth.

22

Pour into a medium size bowl and place in the fridge till completely chilled.

23

Follow the instructions of your ice cream maker.

24

Make simple syrup – heat the sugar, slat and water in a medium saucepan on a medium heat, until the sugar and salt has dissolved completely . Set aside too cool.

To Assemble:
25

Place brownie cookie cake in the centre of your plate , scatter pieces of the chocolate bark in a line width ways across the plate, ( if you like add store bought caramel coated popcorn), place a scoop of each sorbet on top of the cake.

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Ingredients

For Brownies:
 ½ cup Melted unsalted butter
 1 cup Sugar
 ½ cup Unsweetened cocoa
 2 Large eggs
 1 tsp Vanilla extract
 ½ cup Plain flour
 ¼ tsp Salt
For Cream Mix in the Centre of the Cookie Cake:
 1 cup Mascarpone
 1 tsp Lemon juice
 ½ cup Powdered sugar
For Marbled Chocolate Bark:
 2 oz White chocolate chunks
 8 oz Dark chocolate chips or morsels
For Raspberry Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
 5 cups Fresh raspberries
 1 cup Water
 1 ½ cups Sugar
 2 tbsp Fresh lime juice
 1 pinch Salt
For Mango Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
 1 cup Sugar
 1 cup Water
 3 Ripe mangoes
 3 tbsp Lime juice
 2 tbsp Light corn syrup
 1 pinch Salt

Directions

For Brownies:
1

Pre heat oven to 350F.

2

Grease an 8 X 8 square pan, add parchment paper.

3

In a medium size bowl, combine melted butter, cocoa and sugar, stir until fully dissolved.

4

Add eggs one at a time, then vanilla, and stir until well combined.

5

Stir in the flour and salt until the flour is fully combined.

6

Spread mix into the cake pan, and bake for approx 20 -22 minutes. Or until the centre is almost set.

7

Remove from oven , remove brownies from cake pan and place on a wire rack to cool.

8

Using a 2-inch cookie cutter, cut out 16 cookie-shaped brownies.

For Cream Mix in the Centre of the Cookie Cake:
9

Mix all of the above ingredients, using a spatula or butter knife, spread a small amount of cream mix between the two cookie cake pieces.

For Marbled Chocolate Bark:
10

Place white chocolate and dark chocolate into 2 separate glass bowls and microwave each for about 30 second intervals. Stirring between each interval until melted and smooth.

11

Pour dark chocolate onto a Silpat mat or non-stick baking paper and spread thin ( 1/8 inch) with the back of a spoon or spatula.

12

Place melted white chocolate into a pastry bag or a quart size zip lock bag with the tip cut off, and pipe swirls randomly over the dark chocolate.

13

Using a tooth pick, or a butter knife, drag through the white chocolate to create a marbled effect.

14

Allow chocolate to set in the fridge.

For Raspberry Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
15

Place water and raspberries into a food processor. Pulse until the mixture is smooth.

16

Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer, a 1/4 at a time, and press with the back of a spoon on the strainer to assist in removing the seeds.

17

Repeat with remaining raspberry puree. Discard what is left in the strainer.

18

Make simple syrup – heat the sugar, salt and water in a medium size saucepan on a medium heat, until the sugar and salt has dissolved, set aside too cool.

19

Add the raspberry juice and lime juice to this mixture, follow your ice cream makers instructions to create the sorbet.

For Mango Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
20

Use a vegetable peeler to peel the outside of the mangoes. Then cut the flesh away from the large flat white seed in the centre of the mango. Discard the seed and peel. Rough chop the mango flesh.

21

Blend the mango, simple syrup and lime juice into a blender, till smooth.

22

Pour into a medium size bowl and place in the fridge till completely chilled.

23

Follow the instructions of your ice cream maker.

24

Make simple syrup – heat the sugar, slat and water in a medium saucepan on a medium heat, until the sugar and salt has dissolved completely . Set aside too cool.

To Assemble:
25

Place brownie cookie cake in the centre of your plate , scatter pieces of the chocolate bark in a line width ways across the plate, ( if you like add store bought caramel coated popcorn), place a scoop of each sorbet on top of the cake.

Chocolate Brownie Cooke Cake with Mango and Raspberry Sorbet, Garnished with Marbled Chocolate Bark

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