Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 290g Greek yogurt
- 135g sugar
- 110g all purpose flour
- 80g dark chocolate (54% minimum)
- 30g walnuts, roasted
- 35g cocoa powder
- ½ tsp baking powder
- 1 pinch salt
- 1 orange zest, optional
Instructions
1. Preheat the oven to 180 degrees Celsius and line a 7 inch square pan with baking paper.
2. Chop the walnuts into small pieces.
3. Melt your chocolate (we used a ceramic bowl and a microwave). Set aside to cool down.
4. In a large bowl, add yogurt and mix in sugar, orange zest, cocoa powder, flour, salt and baking soda. Use whisk to mix everything until there are no more lumps.
5. Add melted chocolate and fold in chopped walnuts. The batter will be thick.
6. Pour the mixture into a baking pan.
7. Bake for 25-30 minutes.
8. Remove from the oven and let it cool down.
9. Cut the brownies into medium pieces.
10. Serve immediately or store in the refrigerator for up to 3-4 days.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
