Brownie box cake with quince

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
5 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 15
  • 1 [...]
  • 3 TABLESPOONS Lemon juice
  • 225 g Sugar
  • 300 g dark chocolate (70% cocoa content)
  • 75 g Macadamia nut kernels
  • 150 g soft butter
  • 3 Eggs (size M)
  • 350 g Flour
  • 2 coated Tsp Baking Powder
  • 1 coated Tsp Baking soda
  • 100 ml Milk
  • 15 g Coconut oil
  • 7-10 Tbsp Cocoa
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Wash the quince thoroughly, peel, quarter and cut out the core. Cut the flesh into slices. Mix lemon juice, 250 ml water, 75 g sugar and quince slices, bring to the boil in a small pot, cover and cook over a low to medium heat for 15-20 minutes until soft. Remove the quince slices with a skimmer, let them cool down and cut into cubes

  2. 2

    Chop chocolate and nuts separately. Lightly roast the nuts in a pan without fat, remove. Melt butter and 200 g chocolate in a small pan

  3. 3

    Beat the eggs and 150 g sugar with the whisk of the hand mixer until creamy. Mix flour, baking powder and baking soda. Stir the fat-chocolate mixture into the egg cream. Alternately stir in flour mixture and milk. Stir in quince cubes and nuts. Pour the dough into a greased, floured box form (approx. 2 litres capacity, approx. 30 cm long) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes

  4. 4

    Remove the cake from the oven, let it rest on a cake rack for about 30 minutes, then turn out of the tin and let it cool down. Melt 100 g chocolate and coconut fat over a warm water bath. Coat the cake with the chocolate and let it set. Dust with cocoa

  5. 5

    waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
390 kcal
CARBS
41 g
FATS
22 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesAutumnCake