Tis the season to be a little decadent and enjoy food in all the festive colours…try these brownies for a lavish Christmas dessert…

Makes a 10 portion cake.

Ingredients

185 g unsalted butter, diced

plus more for greasing

185g  dark chocolate, broken in pieces

6 eggs, separated

185 g  coarsely ground roasted hazelnuts

ICING:

100 ml / 7 tbsp heavy cream

150 g dark chocolate, broken into small pieces

Method:

Preheat the oven to 190 deg C

Cut a piece of greaseproof (parchment) paper to line a square baking tin(20cm square)

Melt the butter and chocolate together in a bowl over barely simmering water.

While they are melting, cream the egg yolks and sugar in an electric mixer with a balloon whisk fitted until pale and light,  for about 8 – 10 minutes.

Continuing to whisk, add the melted chocolate and butter.  Stop the machine, remove the whisk and fold in the nuts with a metal spoon.

In a clean glass or metal bowl, whisk the egg whites to stiff peaks.

Throw a spoonful into the chocolate mixture and stir it in to lighten it before folding in the rest.

Pour the mixture into the tin and bake for 20 minutes.

Turn down the temperature to  175  degrees.

Remove and allow to cool in the tin, set on a rack covered with  a damp cloth until completely cold.

Ganache topping:

2 Tablespoons FILIPPO BERIO Balsamic vinegar

150g dark chocolate pieces

100 ml cream

Make topping  by bringing the cream to the boil in a small pan.  Add the chocolate and remove from the heat, rapidly beating the chocolate in with a wooden spoon as it melts.

Pour on the brownies. Allow to set.

Cut into squares.

Allow it to cool and set before cutting.

Buon appetito and enjoy the festivities!