Daim brownie cake

Name: Daim brownie cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 100 g Butter; 100 g Dark chocolate; 200 g Crocant pralines with chocolate coating (e.g. Daim); 75 g Flour; 125 g demerara sugar; 35 g + some cocoa; 7-10 Tbsp 1 1⁄2 coated Tsp baking powder; 1 package Vanillin sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 100 g Fresh cream; 250 g Cream double or whipped cream; 125 g Dark chocolate; 125 g Whipped cream; 1⁄2 Cubes (12.5 g) white plate fat (e.g. palmine)

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
100 g Butter
100 g Dark chocolate
200 g Crocant pralines with chocolate coating (e.g. Daim)
75 g Flour
125 g demerara sugar
35 g + some cocoa
7-10 Tbsp 1 1⁄2 coated Tsp baking powder
1 package Vanillin sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
100 g Fresh cream
250 g Cream double or whipped cream
125 g Dark chocolate
125 g Whipped cream
1⁄2 Cubes (12.5 g) white plate fat (e.g. palmine)

Directions

1
For the brownie cake, grease a springform pan (26 cm Ø) and dust with flour. Melt the butter and let it cool down lukewarm. Coarsely chop 100 g chocolate and pralines separately. Mix flour, sugar, 35 g cocoa, baking powder, vanilla sugar and 1 pinch of salt in a bowl.
2
Beat the eggs with the whisk of the mixer for 5-7 minutes until frothy. Let the melted butter run in and stir in. Stir in the flour mixture first and then the crème fraîche. Fold in the chopped chocolate.
3
Spread the dough into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 25-30 minutes. After 8-10 minutes baking time, sprinkle approx. 1⁄3 of the pralines evenly on the tart and finish baking.
4
Remove from the edge of the mould and allow to cool in the mould. Remove from the springform pan and place on a cake plate.
5
For the filling, whip the double cream until stiff, spread on the brownie base and chill for about 30 minutes.
6
For the chocolate icing, break 125 g of chocolate into pieces. Melt with cream and white fat in a small pot while stirring at low heat. Allow to cool down briefly and if necessary, chill briefly until the icing is thicker.
7
Spread on the tart and refrigerate for at least 1 hour. Before serving, sprinkle the Daim cake with the remaining chopped chocolates and sprinkle with a little cocoa.