Coffee brownie cake with whipped cream and raspberries

For 12 pieces
  • 100 g dark chocolate
  • 100 g butter or margarine
  • 3 Eggs (size M)
  • 250 g + 1 tbsp sugar
  • 2 packet vanillin sugar
  • 1 pinch salt
  • 1 EL Espresso powder
  • 300 g solid sour cream
  • 150 g flour
  • 2 packet cream stabilizer
  • 300 g Whipped cream
  • silver Sugar pearls
  • 50 g Raspberries
  • baking paper
60 minutes
light
1.
Roughly grate the chocolate, melt the fat and chocolate over low heat and remove from the heat. Whisk eggs. Mix 250 g of sugar, 1 packet of vanilla sugar, eggs, salt and espresso powder into the chocolate. Mix in 150 g sour cream and flour alternately. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 20 minutes. Turn off the oven and let the cake stand in it for 10 minutes. Remove, loosen the edge of the cake from the edge of the springform pan with a knife. Let the cake cool down. Mix the cream stabilizer, 1 packet of vanilla sugar and 1 tablespoon of sugar. Whip the cream until stiff while pouring in the sugar mixture. Beat in 150 g sour cream. Spread the cream in a wave shape on the brownies base. Decorate with sugar pearls and raspberries
2.
Image 2: Sprinkle with espresso powder
3.
Wait approx. 1 hour. Photo: Först,
1 piece approx:
  • 380 kcal
  • 1590 kJ
  • 5 g protein
  • 22 g fat
  • 40 g carbohydrates

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