-
1
Weigh the ingredients.
-
2
Combine flour, baking powder, salt and sift together.
-
3
Crush the walnuts roughly.
-
4
Butter (not listed) the cake pan and coat with cake flour (not listed).
-
5
Preheat the oven to 180C.
-
6
Make the coffee brownies: Melt unsalted butter, broken up chocolate and instant coffee together in a double boiler.
-
7
When the mixture become smooth, take it out of the double boiler and mix to let it slightly cool.
-
8
Add a beaten egg to Step 2 a little at a time and mix with a whisk.
-
9
Add soft light brown sugar to Step 3 a little at a time and continue mixing with a whisk.
-
10
Sift in the flour, baking powder, salt combined together once more while adding to the mixture in several portions.
-
11
Mix with a rubber spatula like you're cutting into the mixture.
-
12
When they are mixed evenly, add crushed walnuts and continue mixing.
-
13
Bake in a 180C oven for 25 to 30 minutes.
-
14
Let it cool completely in the cake pan.
-
15
Once it's completely cool, take it out of the cake pan and cut it into the size you like.
-
16
Make the ganache: Melt 100 g of milk chocolate and heavy cream in a double boiler.
-
17
Mix together when the chocolate has melted.
-
18
Take it off the hot water and let cool.
-
19
Add rum and mix with a whisk.
-
20
Make the topping: Pour the ganache on the brownies.
-
21
Sprinkle chocolate coated barley puffs on and wait until they harden.
-
22
(If they don't become hard soon, chill in the refrigerator for few minutes) When the ganache has hardened, decorate with a chocolate decorating pen (warm the pen in advance over hot water), drawing zig-zags and it's done.
