Brownie crumble cake with chocolate topping

1.

Melt 125 g butter for the crumble. Mix 250 flour, 100 g sugar, 3 tablespoons cocoa and a pinch of salt and stir into the melted butter

2.

For the brownie, chop 100 g chocolate. Melt 100 g butter and chopped chocolate and let cool down a little. Roughly chop the almonds. 75 flour, 50 g cocoa and baking powder in a bowlMix. Beat the eggs, 225 g sugar and vanilla sugar in a mixing bowl with the whisk of the hand mixer until creamy. Pour in the chocolate butter while stirring. Stir in the flour mixture well with a mixing spoon. Stir in the crème fraîche and fold in the almonds

3.

Put the dough in a greased springform pan (26 cm Ø) and smooth it out. Spread the streusel on the dough. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) on the middle rack for about 45 minutes

4.

cake from the Take the oven, place on a wire rack, remove from the springform pan and let cool in the tin. Chop the remaining chocolate and melt over a warm water bath. Cut the cake into pieces and individually cover with the chocolate in strips. Dust with powdered sugar

5.

Waiting time approx. 1 hour