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Beet chocolate brownie cooked over a wood fire with vanilla ice cream

Written by FDM

Mustapha Moussali, chef at the George SteakHouse restaurant, Mazagan Beach & Golf Resort, offers us today a recipe full of sweetness and gluttony. Let’s savor it!

– 150 g of 70% dark chocolate
– 80 g of ointment of soft butter

– 50 g of argan oil
– 200 g of finely grated raw beetroot
– 50 g of brown sugar / brown sugar
– 150 g of T45 pastry flour
– 100 g of Oat porridge
– 50 g of ground almonds
– 1 tbsp. of baking powder
– 1 pinch of salt
– 1 egg
– 50 g chocolate crisps
– 50 g of butter
– 50 g of caster sugar
– 50 g of toasted slivered almonds
Melt the butter with the sugar
Blanch the eggs and sugar
Add argan oil and mix well
Incorporate the chocolate and butter mix.
Add the flour sifted with the baking powder, salt, oat porridge, and chocolate chips.