Buttermilk brownie with chocolate cocoa cream

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) Grease square springform pan (24 x 24 cm) and dust with flour. Mix flour, 25 g cocoa and baking powder. Beat the eggs, 1 pinch of salt and brown sugar with the whisk of the mixer until thick and creamy.

2. 2

   Stir in oil and buttermilk. Sift the flour mixture on top and stir in briefly. Fill the dough into the prepared form and smooth it down. Bake in a hot oven for about 12 minutes. Remove and let cool on a cake rack.

3. 3

   For the chocolate toffee, break the dark chocolate into large pieces. Heat 150 g sugar and 5 tbsp water in a pan and caramelise until golden brown. Add 150 g cream and bring to the boil. Add chocolate and simmer while stirring until caramel and chocolate have melted.

4. 4

   Remove from the stove and let it cool lukewarm.

5. 5

   Remove the cake from the mould. Place the ring around the base again. Roast the hazelnuts in a pan without fat. Take out and let it cool down.

6. 6

   Beat the egg whites over a warm water bath with the whisks of the mixer until stiff. Add 100 g sugar and 1 pinch of salt. Beat until the mixture is shiny and the sugar has dissolved.

7. 7

   Spread meringue cream on the floor. Spread caramel cream on top. Sprinkle with hazelnuts. Whip 250 g cream until stiff. Spread carefully on the chocolate toffee and chill for about 30 minutes.

8. 8

   Remove from the mould and dust with 1 tablespoon of cocoa. Cut into pieces and decorate with strawberries as desired.

Nutrition Facts

KCAL
430 kcal

CARBS
45 g

FATS
24 g

PROTEINS
6 g