Buttermilk brownie with chocolate kiss filling and caramel chocolate sauce

Ingredients

Directions

1. 1

   Grease a 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 hand 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 preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see

3. 3

   manufacturer) bake for about 12 minutes. Remove and let cool on a cake rack.

4. 4

   Chop the chocolate for the caramel cream. Bring 150 g sugar and 5 tbsp water to the boil in a pan. 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.

5. 5

   Remove from the heat and let it cool down lukewarm. Remove the cake from the mould. Place the ring around the base again.

6. 6

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

7. 7

   Spread meringue on the floor. Spread the caramel mass on top. Whip 250 g cream with the whisk of the hand mixer until stiff. Spread carefully on the caramel mass. Chill for about 30 minutes.

8. 8

   Remove from the mould and serve dusted with 1 tablespoon of cocoa. Cut into pieces and decorate with strawberries.