Orange Brownie and Sabayon

I love citrus, and i love chocolate so when i saw this recipe in a French cookbook called En Deux Coups de Cuilleres de Frederic Berque, I could not flip the page to the next one. I had to try!!!

The combination of orange, chocolate and sabayon is simply luscious. The brownie is so moist, it is hard to not go for second. I hope you will give it a try;-)

Ingredients for 12 cupcakes size: 3 eggs at room temperature, 2/3 cup of granulated sugar, 1/3 cup and 2 tbsp of brown sugar, 1 1/2 stick of unsalted butter, 3/4 cup and 2 tbsp of bittersweet chocolate chip ( i prefer ghiradhelli), 1/2 cup of heavy cream, 1/3 cup and 2 tbsp of flour, zest of an orange.

Turn the oven to 350. In a mixer, place the eggs and both sugar and beat the mixture until it becomes a pale yellow and doubles in volume. Meanwhile, place the butter and the chocolate and melt it both in the microwave for 90 sec. Remove the chocolate from the microwave oven and stir to blend the butter into the chocolate.  Pour the chocolate mixture into the eggs and mix. Add the cream, then sift in the flour while mixing. Finally add the orange zest, and stir. Empty the content of the batter into a ziploc bag to easily pour the batter into the cupcake molds and cook for 12-15 minutes or until the sides of the brownies look dry. The center should still be soft and a bit gooey.

You can use a variety of molds. I used the brioche mold. Cook in the oven for 15 minutes

While the brownies are baking, prepare the orange sabayon:

Orange sabayon: 2/3 of fresh orange juice ( I squeezed the orange that i used above and added some more orange juice), 2 tbsp of orange liquor such as Cointreau, 2 tbsp of granulated sugar, 2 yolks.

Place the orange juice, the liquor and the sugar in a small saucepan and bring the mixture to boil. In another bowl, beat the yolks. Pour the hot orange mixture over the yolks stirring vigorously. Place the mixture back on the stove at medium high temperature and cook until it is almost boiling. Beat very hard so that the mixture will thicken and foam up.

You may serve the dessert warm. Pour some of the sabayon in a small plate and place a brownie in the middle. You may also eat it cold. It is really up to you. Both is great!!! To decorate, zest some of the orange peel and place it as decoration on top of the brownie.

You will need to eat the sabayon the same day that you made it, or it will drop and it will no longer be thick or foamy. Et voila!!!

Bon Appetit and Happy Cooking!!!