Chocolate Creme Brulee brownie

A rich chocolate brownie topped with Carte D'Or Creme Brulee and a hazelnut caramel helping to add additional layers of texture and flavour to this dessert or cake.

Advance Preparation
- Pre heat the oven to 180 C.
- Line a half gastronorm tray with grease proof paper.
For the praline:
- Heat the sugar (100g) in a pan with a little water until it turns to a light caramel.
- Add in the hazelnuts then stir and pour on to a lined tray. Allow to cool then blend to a fine powder.
For the Brownie:
- Place the chocolate and butter into a bowl and melt over simmering water.
- Gently mix the eggs with the remaining sugar.
- Slowly whisk in the melted chocolate mixture.
- Then fold in the flour and cocoa powder.
- Pour the mix into the lined tray.
For the Brownie:
- Place the milk and cream in a pan and bring to the boil.
- Whisk in the Carte D'Or Creme Brulee mix and remove from the heat.
- Whisk for a further 30 seconds then pour into a squeezy bottle and allow to cool slightly.
- Gently Squeeze the Brulee mix throughout the brownie tray.
- Cook in combioven at 150cfor 20 minutes. Removing halfway through to sprinkle over the praline.
- Allow to cool then cut into squares.
- Why not serve with some Chantilly cream and fresh raspberries.