Cherry brownies with white chocolate

Name: Cherry brownies with white chocolate
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 7-10 Tbsp Fat and flour; 450 g white couverture; 250 g Butter; 2 (720 ml each) Glasses of cherries; 5 Eggs (Gr. M); 225 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 400 g Flour; 1 package Baking Powder; 250 g Dark chocolate coating; 250 g Whipped cream; 1 cube (25 g) white plate fat (e.g. palmine); 7-10 Tbsp white chocolate rolls

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

7-10 Tbsp Fat and flour
450 g white couverture
250 g Butter
2 (720 ml each) Glasses of cherries
5 Eggs (Gr. M)
225 g Sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
400 g Flour
1 package Baking Powder
250 g Dark chocolate coating
250 g Whipped cream
1 cube (25 g) white plate fat (e.g. palmine)
7-10 Tbsp white chocolate rolls

Directions

1
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour. Coarsely chop white couverture and melt with butter in a hot water bath while stirring constantly. Leave to cool for about 15 minutes.
2
Drain the cherries. Beat eggs, sugar, vanilla sugar and 1 pinch of salt for 7-8 minutes until fluffy. Stir in the couverture butter mixture. Mix flour and baking powder, fold in with a whisk.
3
Spread on the fat pan. Spread cherries on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 35-40 minutes. Let them cool down.
4
Coarsely chop the dark chocolate coating for the icing. Melt in a small pan with cream and white fat while stirring at low heat. Allow to cool for approx. 5 minutes until the mixture thickens a little, stirring more often.
5
Pour on the cake, spread. Chill for about 2 hours. Decorate with chocolate rolls.