Brownie cake with coffee frosting

Melt the chocolate together with the butter in cubes in a pan on low heat.

Line the bottom of the spring form with baking paper or spray with baking spray.

In a bowl, whisk the eggs lightly with a whisk or (hand) mixer.

Mix the sugar through.

Then add the chocolate butter mixture and then carefully spread the sifted flour, salt and the chopped nuts through the mixture.

Pour the batter into the spring form.

Place in the middle of the oven and bake for about 20 minutes.

The tartlet may still be a little soft in the middle. Allow to cool on a rack and then put in the refrigerator.

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.

Stir occasionally.

Then remove the bowl from the pan and allow the chocolate to cool slightly.

Beat the butter lightly and creamy.

Add the icing sugar and the cocoa powder and beat with a whisk until a smooth mixture is formed.

Then add the melted chocolate while beating.

After all, add the coffee and mix well.

Fold the mixture on top of the brownie cake.

Finish with the raspberries and a little icing sugar.