Brownies with white chocolate cream

Name: Brownies with white chocolate cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 350 g Whipped cream; 150 g white couverture; 7-10 Tbsp Fat and breadcrumbs; 100 g Almond or walnut kernels; 200 g Whole milk couverture; 200 g Dark chocolate coating; 100 g Butter; 1 teaspoon (10 g) Fresh cream; 4 Eggs (Gr. M); 250 g brown sugar, salt; 200 g Flour; 100 g crushed almonds; 1/2 package Baking Powder

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

350 g Whipped cream
150 g white couverture
7-10 Tbsp Fat and breadcrumbs
100 g Almond or walnut kernels
200 g Whole milk couverture
200 g Dark chocolate coating
100 g Butter
1 teaspoon (10 g) Fresh cream
4 Eggs (Gr. M)
250 g brown sugar, salt
200 g Flour
100 g crushed almonds
1/2 package Baking Powder

Directions

1
Bring the cream to the boil and remove from the heat. Roughly chop the white couverture and melt in it while stirring. Cool down. Chill overnight.
2
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and sprinkle with breadcrumbs. Coarsely chop almonds, milk and dark chocolate coating. Dice butter and melt with the chocolate coatings in a hot water bath. Stir in crème fraiche. Leave to cool a little bit
3
Beat the eggs, sugar and 1 pinch of salt for about 5 minutes until frothy. Stir in the butter couverture bit by bit. Mix flour, ground almonds and baking powder, stir in portions briefly. Fold in chopped almonds. Spread on the fat pan. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes. Let cool off
4
Whip the chocolate cream until creamy and spread on the cake. If necessary, decorate with a cake comb in a wavy shape. Chill for at least 30 minutes