Dark Chocolate Brownie

• Preheat the oven to 160°C
• Melt the chocolate and the butter over a double boiler, once melted set aside, and keep warm.
• Place the eggs, sugar and vanilla in a mixer with the whisk attachment, and whisk the mixture until pale, once pale reduce the speed and slowly add the chocolate and butter mixture.
• Once fully incorporated remove the bowl from the mixer and fold the flours and cocoa into the mixture.
• Once all the ingredients are in the brownie batter, pour the mixture into a baking paper lined tray 30x30cm or divide into 8cm round moulds.
• Cook the batter for 20 minutes; check the brownie with a knife, if the knife comes out clean after inserting it into the centre of the brownie the brownie is ready.
• Place the brownie into the fridge, once chilled de-mould the brownie from the tray, place the brownie onto a chopping board and with a 8cm ring cutter portion the brownie into disks.
• Then with a ring cutter of 6 cm, remove the centre of the disk forming a ring of brownie. Keep the brownie centres for another use.

Dark Chocolate Disk

• Temper the chocolate; spread the chocolate onto guitar sheets, one at a time, approximately 1mm thick and once partially set, press the 8cm ring cutter into the chocolate forming the disk.
• Allow the chocolate to set for 24 hrs.
• Once set, remove the disks and place them into an airtight container with baking paper between each disk.

Mascarpone Cream

• Place all of the Mascarpone Cream ingredients except the dark rum into a KitchenAid bowl, place the bowl into the KitchenAid with the whisk attachment.
• Whisk the mixture until whipped and uniform, then add the rum and whisk again, test to see if the cream holds its shape.
• Place the cream into a piping bag fitted with the a 0.5cm nozzle and keep in the fridge.

Coffee Caramel Sauce

• In a heavy based saucepan make a dry caramel with the sugar; heat the cream separately, once the dry caramel is made add the cream slowly.
• Once fully incorporated, boil for 1 minute, then add the chocolate, the espresso and the salt and allow resting for 10 minutes.
• Pass the mixture through a fine sieve into a jug and keep warm.

To Assemble

• Place a brownie in the centre of a round plate and fill the centre with mascarpone cream.
• Put the chocolate disk on top and dust with cocoa powder.
• Pipe three dollops of cream on top of the chocolate disk and two larger ones on the plate.
• Pour around 2 tbsp of hot coffee caramel in the centre of the disk.