Brownie crumble cake with chocolate icing

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the crumbles, melt 125 g butter. Mix 250 flour, 100 g sugar, 3 tablespoons cocoa and 1 pinch of salt and stir into the liquid butter

2. 2

   For the brownie, chop 100 g chocolate. Melt 100 g butter and chopped chocolate and let it cool down a little. Roughly chop the almonds. Mix 75 flour, 50 g cocoa and baking powder in a bowl. Beat the eggs, 225 g sugar and vanillin sugar in a mixing bowl with the whisks of the hand mixer until creamy. Let the chocolate butter shrink while stirring. Stir in the flour mixture well with a mixing spoon. Stir in the crème fraîche and fold in the almonds

3. 3

   Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Spread crumbles on the dough. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the middle shelf for about 45 minutes

4. 4

   Remove the cake from the oven, place it on a cake rack, remove it from the edge of the springform pan and let it cool in the pan. Chop the remaining chocolate and melt over a warm water bath. Cut the cake into pieces and cover each one with the chocolate in strips. Dust with icing sugar

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
430 kcal

CARBS
45 g

FATS
25 g

PROTEINS
7 g