Delicious Brownie Cake Scores Big With Its Creamy Berry Filling

Can't decide between chocolate brownies, a creamy cake, or a fruity fresh treat? No problem, because this scrumptious recipe combines all three! Prepare to be surprised by just how uncomplicated and delicious this chocolatey, creamy, fruity dessert really is!

You'll need:

For the brownie batter:

  • 9 oz sugar
  • 4 eggs
  • 1 tbsp vanilla extract
  • 3½ oz milk chocolate, melted
  • 3½ oz dark chocolate, melted
  • 7 oz melted butter
  • 4½ oz flour
  • 1½ oz ground almonds
  • 1 tbsp cocoa powder

For the cream:

  • 17½ oz mixed berries
  • 3½ oz sugar
  • 1 tsp vanilla extract
  • 4 sheets gelatin, soaked
  • 17½ oz cream cheese
  • 16 oz mascarpone
  • 7 oz whipped cream

For the decoration:

  • 10½ oz chocolate cream
  • fresh blueberries
  • blossoms

Here's how:

1. First stir the sugar, eggs, and vanilla extract together with a hand mixer and set aside. Then mix the melted milk chocolate, dark chocolate, and butter together in a large bowl, and once it's an even color, stir in the frothy egg and sugar mixture. Add the remaining dry ingredients and stir until everything is mixed together.

2. Divide the brownie batter evenly between two greased 7-inch springform pans and bake both cakes for 40 minutes at 320°F. Remove the pans from the oven and let them cool down.

3. Stir the mixed berries, sugar, and vanilla extract together in a saucepan over medium heat. Bring the mixture to a boil, pass it through a sieve, and dissolve the gelatin sheets in the berry sauce.

Add the cream cheese and mascarpone to a large bowl and stir in the berry sauce. Finally, fold in the whipped cream.

4. Pour the berry cream over the top of one of the brownie cakes and smooth it out. Remove the other brownie cake from its pan, place it on top of the cream, and chill the layered cake.

5. To decorate the cake, fill a piping bag with a jagged spout with chocolate cream and create dollops as shown in the video. For the real icing on the cake, place a blueberry on each dollop and lay three flower blossoms in the center of the cake. 

Tip: Make the chocolate cream yourself! For this, dissolve 7 oz of dark chocolate in 3½ fl oz of hot cream. Let the mixture cool down and then refrigerate it so it can chill more. Finally, whip the chocolate cream until it is light and fluffy.

It's not only the chocolate lovers who will get their money's worth with this heavenly treat, but also fans of fruity and creamy desserts! Can you honestly think of anything better?



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