Brownie cake with golden chocolate balls

Ingredients

Directions

1. 1

   The day before, chop 500 g of couverture for the base and melt over a warm water bath, stirring occasionally. Remove, let it cool down a little. Put the liquid chocolate coating and oil in a bowl and mix well with the whisk of the hand mixer.

2. 2

   Add 40 ml milk, cocoa, sugar, vanillin sugar and salt and stir for about 2 minutes until creamy. Stir in the eggs one by one. Stir in flour briefly. Put the dough on a baking tray covered with baking paper (approx. 39 x 32 cm) and smooth it down.

3. 3

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes. Remove from the oven and allow to cool.

4. 4

   The next day, chop 75 g white and 75 g dark chocolate separately and heat and melt each in 80 ml milk in a small pot. Put 250 g butter and 450 g icing sugar into 2 mixing bowls and whisk with the whisk of the hand mixer for about 5 minutes until light and creamy.

5. 5

   Stir 80 ml of milk into the light chocolate coating and 80 ml of milk into the dark chocolate coating one after the other, each time stirring quickly under 1 portion of butter cream. Chill for about 30 minutes so that they are spreadable.

6. 6

   Cut 4 equal rectangles (approx. 14x18.5 cm) from the chocolate base. Place a rectangular cake frame around 1 base. Spread 1/2 light cream on top. Place 2 cake base on top, spread 3 tbsp. dark cream on top.

7. 7

   Place the base on top and spread the rest of the light cream on top. Cover with 4th base. Chill the cake and the rest of the cream for about 2 hours.

8. 8

   Remove frame carefully. Stir the cream again and spread the cake all around. Carefully spread crunchy beads close together on the cake and dust with gold powder.