Magic Chocolate Flower
Watch the drama unfold as this magic chocolate flower opens with the touch of silky Creme Anglaise, to reveal a delicious brownie topped with strawberries and whipped cream.
Maria Goretti's Magic Chocolate Flower recipe

- French


- 1

Cooking Time

-45-55 Min


- Expert

Preparation Time

- 45-55 Min


  • FOR Brownie
  • 150 gms Butter
  • 300 gms Sugar
  • 300 gms All purpose flour
  • 1/2 tsp Baking powder
  • 300 gms Cocoa powder
  • 4 Eggs
  • 1 tsp Vanilla extract
  • 100 ml Hershey's Chocolate Syrup
  • FOR Chocolate Flower
  • 500 gms of Chocolate
  • FOR Creme Anglaise
  • 75 gms Sugar
  • 5 Egg yolks
  • 250 ml Cream milk
  • 1 Vanilla bean
  • 150 ml Cream


  1. 1

    FOR BROWNIE - In a bowl, take butter and sugar.
  2. 2

    Mix it well using a blender till creamy.
  3. 3

    In another bowl, take all purpose flour, baking powder and cocoa powder and mix.
  4. 4

    To the butter and sugar mixture, add eggs, one at a time and blend till smooth.
  5. 5

    Add vanilla extract and Hershey's Chocolate Syrup and stir.
  6. 6

    Add the dry ingredients to the wet ingredients, fold them to obtain a smooth batter.
  7. 7

    Line a baking dish with butter paper and pour the batter in it.
  8. 8

    Put the tray in a pre-heated oven at 180 degrees and bake for 30-35 mins.
  9. 9

    Once baked, remove and let it cool.
  10. 10

    FOR THE CHOCOLATE FLOWER - Temper chocolate to 28 degrees - 30 degrees.
  11. 11

    Spread some chocolate on the acetate sheet and form a disc which will be the base.
  12. 12

    Let it cook for 12-15 mins in order for it to harden.
  13. 13

    On another acetate sheet, spread some more chocolate, let it cool for a mins and then using a paper stencil, cut out petals.
  14. 14

    Roll the chocolate acetate sheet on a PVC pipe or a cylinder and put it in the fridge to set and take the desired shape.
  15. 15

    FOR CREME ANGLAISE - Whisk together sugar and egg yolks till smooth.
  16. 16

    Heat up cream milk, Vanilla bean, cream.
  17. 17

    Once hot, add the liquid to the egg yolk mixture slowly whisking.
  18. 18

    Add the mixture back into the pan and on cook it on slow flame stirring continuously till it thickens up.
  19. 19

    TO ASSEMBLE - Place the chocolate base in the center of the serving plate.
  20. 20

    Cut the brownie into a roundel using a cutter and place it on the chocolate base.
  21. 21

    Add some whipped cream and sliced strawberries on top of the brownie.
  22. 22

    Carefully demould the chocolate petals and stick them to the chocolate base using some more melted chocolate.
  23. 23

    TO SERVE - Pour some of the creme anglaise from the side into the plate and let the petals open and the magic happen.
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About Chef

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Maria Goretti


Maria Goretti has a long list of accolades under her belt, from being a VJ and a dancer to an award-winning author. Her shows on LF are charged by her effervescent personality as she simplifies some of the most complicated cooking and baking techniques.

Other Shows by host:
I Want To Bake Free |
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