Brownie Tart with Malted Nutella and Biscoff
INGREDIENTS :
Brownie layers:
1 1/2 cup butter
6 ounces chopped unsweetened baker’s chocolate
3 cups granulated sugar
5 large eggs
1 1/2 teaspoons vanilla extract
2 cups sifted all-purpose flour
3/4 teaspoon of salt
1/2 tsp. baking soda
Malted layers of Nutella and Biscoff:
6 cups powdered sugar, divided
1 cup approximately 9 oz. Biscoff Spread
1 cup approximately 9 oz. Nutella spread
1/2 cup malted milk powder
1/2 cup melted butter, divided
1/4 cup heavy cream divided
Savory Biscoff icing:
1 cup softened unsalted butter
1 cup approximately 9 oz. Biscoff Spread
3 cups powdered sugar
2-3 tablespoons of milk or cream
3/4 teaspoon fine sea salt
Nutella frosting:
1/2 cup softened butter
1 cup approximately 9 oz. Nutella spread
1 cup sifted powdered sugar
1-2 tablespoons of milk or cream
Assembly :
15 Jumbo chocolate malt balls
6 pulverized Biscoff biscuits
Maldon salt flakes for garnish
INSTRUCTIONS :
Brownie layers:
Preheat oven to 350°F.
In a medium saucepan over medium-low heat, melt butter and chocolate; stir until smooth. Transfer to a large bowl and whisk in the sugar. Add the eggs, one at a time, beating well after each addition. Stir in vanilla, flour, salt and baking soda.
Pour into three greased and floured 9-inch round pans. Bake for 23-25 minutes. Leave to cool for 10 minutes in the molds; remove from pans to a rack to cool completely. Wrap in plastic wrap or store in airtight containers until needed.
Malted layers of Nutella and Biscoff:
Line two 9-inch round pans with plastic wrap (the same ones used to make the brownie layers, if possible).
Make the Biscoff layer: Combine 3 cups powdered sugar, 1 cup Biscoff and 4 tablespoons melted butter in a stand mixer fitted with the paddle attachment. The mixture will be crumbly. Add 2 to 3 tablespoons of cream 1 tablespoon at a time until the mixture becomes a smooth, workable paste. It should not be crumbly or stick to your fingers. The mixture should hold together easily when a small amount is pressed firmly into the palm of your hand. Press the dough evenly into one of the lined pans. Cover and refrigerate for 30 minutes.
Prepare the malted Nutella layer: Combine 3 cups powdered sugar, 1 cup Nutella, malted milk, and remaining 4 tablespoons melted butter in a standing mixer fitted with the paddle attachment. The mixture will be crumbly. Add 2 to 3 tablespoons of cream 1 tablespoon at a time until the mixture becomes a smooth, workable paste. It should not be crumbly or stick to your fingers. The mixture should hold together easily when a small amount is pressed firmly into the palm of your hand. Press the dough evenly into the remaining lined pan. Cover and refrigerate for 30 minutes.
Savory Biscoff icing:
Mix the butter and Biscoff in the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy. Add the powdered sugar and mix again. Add cream 1 tablespoon at a time until mixture is thick and frothy; add salt and whisk again. Scrape the bowl and beat for 2 minutes more, or until the salt is well dispersed throughout the dough.
Nutella glaze
Beat the butter and Nutella in the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy. Add the powdered sugar and mix again. Add cream 1 tablespoon at a time, if necessary. Transfer the icing to a large piping bag fitted with a large closed star tip.
Assembly :
Place one brownie layer on a serving plate or cake stand. Spread the Nutella candy layer over the brownie; top with another layer of brownie. Unmold the Biscoff layer on the brownie layer and cover with the last brownie layer. Frost the entire cake with the Salted Biscoff Frosting, using an offset spatula to swirl the frosting. Pipe 12 to 14 rosettes of Nutella icing onto the top edge of the cake. Top each with a jumbo malt ball. Place the cake on a baking sheet and gently toss the sprayed cookies onto the bottom edge of the cake, letting the excess fall onto the baking sheet. Finally, garnish the top of the cake with Maldon flake salt.
Store the cake covered at room temperature
