Raspberry brownies

Ingredients

Directions

1. 1

   Roughly chop the chocolate coating. Melt 300 g chocolate coating and butter over a warm water bath. Whisk the eggs with a whisk. Mix flour and baking powder. Put the melted couverture in a mixing bowl. Add 450 g sugar, vanillin sugar, salt, eggs and flour mixture.

2. 2

   Mix to a smooth dough with the whisks of the hand mixer. Fold in the nuts. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. (Brownies are very juicy. If you don't like it, just bake cakes for a few minutes longer until no more dough sticks to the wooden skewer). Let them cool down on a cake rack. For the chocolate icing, heat the cream, melt 300 g of couverture and coconut fat in it while stirring. Let it cool down, stirring in between. Pour the chocolate icing onto the cake, which is no longer hot, and spread it. Put the cake in a cool place for 2-3 hours. Cut into 42 pieces.

3. 3

   Let them cool down on a cake rack. For the chocolate icing, heat the cream, melt 300 g of couverture and coconut fat in it while stirring. Let it cool down, stirring in between. Pour the chocolate icing onto the cake, which is no longer hot, and spread it. Put the cake in a cool place for 2-3 hours. Cut into 42 pieces. Mix cocoa and 1 tablespoon of sugar and dust the cake with it. Decorate with raspberries and chocolate flakes

4. 4

   2 1/2 hours waiting time