Brownie slices with truffle cap

Ingredients

Directions

1. 1

   Bring the cream to the boil, remove from the stove. Break chocolate into pieces and melt 400 g in it while stirring. Let it cool down. Then cover and chill for about 4 hours.

2. 2

   Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and dust with flour. Chop the nuts. Dice butter. Melt 400 g chocolate pieces and butter in a hot water bath, cool down a little. Beat eggs, 1 pinch of salt and sugar for 8-10 minutes until fluffy. Gradually stir in the butter and chocolate mixture. Mix flour and baking powder and stir in portions briefly. Fold in nuts

3. 3

   Spread the dough on the fat pan. Bake in the preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1-2) for approx. 35 minutes. Let them cool down

4. 4

   Cut the brownie base in half lengthwise to make 2 smaller plates. Whip the chocolate cream until stiff, spread on the plates. Chill for about 1 hour. Draw diagonal lines in the cream with the back of a knife. Shortly before serving, cut into pieces and dust with cocoa