Waffle cream brownie

Method

1. For the brownies: preheat the oven to 170C/gas 3.

2. Whisk the eggs, sugar, vanilla essence and salt together until the mixture triples in volume.

3. Melt the chocolate with the butter and leave to cool a little. Stir into the egg mixture then fold in the flour.

4. Pour the mixture into a buttered and floured baking tray and bake for 20 minutes. Leave to cool, then cut into small cubes.

5. For the vanilla Belgium waffles: sift together the flour, cornflour, baking soda, baking powder and salt.

6. Whisk the egg yolks with the buttermilk, milk, vanilla essence and pod. Mix into the dry ingredients, then stir in the melted butter.

7. Whisk the egg whites until they hold soft peaks. Add the sugar, a little at a time, and whisk until thick and glossy. Fold into the batter mixture.

8. Cook dollops of the batter on a waffle iron until golden on both sides.

9. For the hazelnut and coffee cream: put the cream, coffee beans, hazelnuts, salt, vanilla and almond essences into a pan and bring to a simmer. Remove from the heat, cover with cling film and set aside to infuse for 20 minutes.

10. Remove the cling film and bring the cream back to a simmer. Break the chocolate into pieces and put in a bowl with the frangelico hazelnut liquor. Pour over the hot cream and whisk until the chocolate has melted.

11. Strain though a fine sieve and cover the chocolate cream with cling film to stop a skin forming. Chill in the fridge.

12. Once the cream is cold, whisk it until it holds firm peaks. Spoon into a piping bag with a large star nozzle.

13. To assemble, put a waffle on a plate, top with a cube of brownie and pipe over a swirl of the coffee cream.