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Hellmann's
Brownie cake with coffee frosting
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Ingredients
Directions
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Melt the chocolate together with the butter in cubes in a pan on low heat.
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Line the bottom of the spring form with baking paper or spray with baking spray.
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In a bowl, whisk the eggs lightly with a whisk or (hand) mixer.
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Mix the sugar through.
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Then add the chocolate butter mixture and then carefully spread the sifted flour, salt and the chopped nuts through the mixture.
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Pour the batter into the spring form.
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Place in the middle of the oven and bake for about 20 minutes.
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The tartlet may still be a little soft in the middle. Allow to cool on a rack and then put in the refrigerator.
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Meanwhile, make the frosting. Melt the chocolate au-bain-marie for this. For this you put the chocolate in a bowl that you put in a pan of water on the fire.
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Stir occasionally.
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Then remove the bowl from the pan and allow the chocolate to cool slightly.
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Beat the butter lightly and creamy.
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Add the icing sugar and the cocoa powder and beat with a whisk until a smooth mixture is formed.
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Then add the melted chocolate while beating.
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After all, add the coffee and mix well.
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Fold the mixture on top of the brownie cake.
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Finish with the raspberries and a little icing sugar.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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