Almond macadamia brownie with chocolate frosting
very easy
75 mins
75 mins
Ingredients
- 75 g Almond kernels without skin
- 75 g Macadamia seeds
- 250 g Dark chocolate
- 150 g Butter
- 4 Eggs (size M)
- 180 g Flour
- 1 (approx. 6 g) heaped Tsp baking powder
- 250 g Sugar
- 1 package Bourbon vanilla sugar
- 1 pinch Salt
- 125 g Icing sugar
- 10 g Cocoa powder
- 200 g Double cream cream cheese
- 7-10 Tbsp Fat and flour
Directions
- 1
Coarsely chop the almonds and macadamia. Roast in a pan without fat while turning and remove immediately. Let it cool down
- 2
Coarsely chop 175 g chocolate. Melt butter and chocolate in a saucepan over low heat while stirring. Remove from the heat. Whisk the eggs. Mix flour and baking powder well. Add sugar, vanilla sugar, nuts, almonds, salt, eggs and liquid chocolate to the flour mixture. Mix with the whisk of the hand mixer to a smooth dough
- 3
Grease a springform pan (26 cm Ø) and dust with flour. Put the dough into the form and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. (The dough should still be slightly moist inside). Let the cake cool down in the tin on a cake rack
- 4
Coarsely chop 75 g chocolate and melt over a warm water bath. Leave to cool. Mix icing sugar and cocoa and sieve into a bowl. Add cream cheese and whisk with the whisk of the hand mixer for about 1 minute until thick and creamy. Add liquid chocolate and stir in
- 5
Remove the brownie cake from the tin and coat all around with the chocolate frosting. Chill the cake for approx. 30 minutes
- 6
waiting time approx. 1 3/4 hours
Nutrition Facts
410 kcal
41 g
25 g
7 g
More Delicious Recipes
