Espresso brownie cake with cherries

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Place the cherries in a sieve and drain. Break the chocolate into pieces, melt carefully in a pot with butter. Mix espresso and milk. Whisk eggs and sugar with the whisk of the hand mixer until creamy. Mix flour and baking powder. Stir the fat-chocolate mixture into the egg cream. Alternately stir in flour and milk mixture. Carefully fold in the cherries. Pour the dough into a greased, floured box form (approx. 2 litres capacity, approx. 30 cm long) and smooth it down

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes, covering with foil if necessary at the end. Take the cake out of the oven, let it rest on a cake rack for about 30 minutes, then turn out of the tin and let it cool down

3. 3

   Melt the white chocolate and oil over a warm water bath, use a spoon to draw the chocolate into strips over the cake. Decorate with chocolate-coated espresso beans

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
350 kcal

CARBS
42 g

FATS
17 g

PROTEINS
6 g