Ingredients for the brownie

  • 250 g Valrhona chocolate, 74% cocoa content
  • 100 g butter
  • 3 eggs
  • 150 g sugar
  • 20 g flour
  • 50 g hazelnuts

To prepare the brownie

Melt the chocolate together with the butter over a water bath. Add the remaining ingredients and stir until smooth. Butter a tin, lightly dust it with flour and add the mixture. Bake for 10 minutes in the preheated oven at 175 °C with the hot air setting.

Ingredients for the passion fruit sorbet

  • 250 g passion fruit purée
  • 50 g mango purée
  • 50 ml simple syrup

To prepare the passion fruit sorbet

Bring everything to the boil and freeze. Then stir using an ice cream machine.

Cooking level

10 minutes | Hot air setting at 175 °C