Coffee brownie cake with cream and raspberries

Ingredients

Directions

1. 1

   Coarsely grate chocolate, melt fat and chocolate at low heat and remove from the stove. Whisk the eggs. Stir 250 g sugar, 1 packet of vanillin sugar, eggs, salt and espresso powder into the chocolate. Alternately stir in 150 g sour cream and flour. Line the bottom of a springform pan (26 cm Ø) with baking paper.

2. 2

   Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Turn off the oven and let the cake stand in it for 10 minutes. Remove the cake from the edge of the springform pan with a knife. Let the cake cool down. Mix cream thickener, 1 packet of vanilla sugar and 1 tablespoon of sugar. Whip the cream until stiff and allow the sugar mixture to trickle in. Whip 150 g sour cream into it. Spread the cream in waves on the brownies base.

3. 3

   Let the cake cool down. Mix cream thickener, 1 packet of vanilla sugar and 1 tablespoon of sugar. Whip the cream until stiff and allow the sugar mixture to trickle in. Whip 150 g sour cream into it. Spread the cream in waves on the brownies base. Decorate with sugar pearls and raspberries

4. 4

   Picture 2: Sprinkle with espresso powder