Ingredients
Increase Portion Size
- g Country Range Coconut Milk
- g Country range Ground Almonds
- tsp Country Range Ground Ginger
- g dark chocolate
- g butter
- g stem ginger
- g rice flour
- g flour
- egg yolks
- egg whites
- g sugar
- cocoa powder to dust
-
1
Step 1
Pre heat the oven to 180oC/ 160oC fan / gas mark 4 -
2
Step 2
Melt the chocolate, butter and chopped stem ginger in a bowl over a (bainmarie) -
3
Step 3
Add the egg yolks, rice flour, flour, coconut cream, almonds and ground ginger and mix to a smooth paste -
4
Step 4
Meringue the egg whites with the sugar and fold in half to the paste -
5
Step 5
Gently fold in the remainder of the meringue -
6
Step 6
Pour your mix into a buttered brownie tray that have been dusted with a little cocoa powder -
7
Step 7
Cook for 15 mins at 170oC until the centre is still soft. Serve with your favourite ice cream.
Ingredients
Increase Portion Size
- g Country Range Coconut Milk
- g Country range Ground Almonds
- tsp Country Range Ground Ginger
- g dark chocolate
- g butter
- g stem ginger
- g rice flour
- g flour
- egg yolks
- egg whites
- g sugar
- cocoa powder to dust
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