This delicious juicy and creamy brownie cake reminds me of the time spent in coffee shops, when writing my master thesis. On the brink of dispair and full of sweat and tears, the cake provided me with sugar and a lot of energy. Of course, it tastes fatastic too. The result: I passed my master thesis with a very good grade and additional pounds :-P. At least I’m doing my PhD now. So, it was worth it. Perhaps the cake will help you to overcome a difficult period too?
Serves 16 | Time needed ~ 1 h 30 min + 1 h 30 min cooling time
For the brownie base:
100 g butter
100 g dark chocolate
200 g brittle candies with chocolate coating e.g. “Daim”
75 g flour
125 g brown sugar
40 g cocoa + cocoa for the decoration
2 tsp baking powder
1 pack vanilla sugar
pinch of salt
100 g cream fraiche
butter and flour for the springform pan (∅ 26 cm)
For the filling:
250 g double cream
For the ganache:
125 g dark chocolate
125 g whipped cream
12,5 g coconut oil
- Grease a 26 cm springform pan with butter and dust it with flour. Melt the butter and allow to cool until lukewarm. Coarsely chop the dark chocolate and the brittle Kandis. Mix the flour, sugar, cocoa, baking powder, vanilla sugar and pinch of salt.
- Beat the eggs for about 5 – 7 min. Add the melted butter. First stir in the flour mixture, than add cream fraiche. Fold in the chopped chocolate.
- Place the dough in the springform pan and bake in a pre-heated oven for approx. 30 min at 175 °C. Sprinkle the dough with 2/3 of the brittle candies after 10 min baking time and continue baking. Allow to cool in the springform pan. Take the cake out of the springform pan and place it on a cake plate.
- Beat the double cream and pour it over the brownie base. Put it in a cool place for approx. 30 min.
- Mix the chocolate, whipped cream and coconut oil in a sauce pan and melt it over low heat. Allow to cool until slightly dense. Pour the ganache over the double cream and put it in a cool place for approx. 1 h. Decorate the cake with cocoa and remaining brittle candies.
- Enjoy with coffee and you will feel like you are in a coffee shop :-)
Adapted from kochen & genießen (Tortenhits & Feine Kuchen) magazine.