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RANDRUSH
Brownie cake with hot cherries and mascarpone
This brownie cake is perfect as a dessert. Delicious with the warm cherries.
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Ingredients
Directions
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Preheat the oven to 170 ° C.
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Grease the bottom and edge of the spring mold with butter and coat the bottom of the mold with baking paper.
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Cut open the vanilla pod and scrape out the marrow with a knife tip. Melt the butter in a saucepan.
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Meanwhile, chop the chocolate into pieces. Remove the pan from the heat, add the chocolate and melt in the butter.
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In the meantime, put the vanilla and eggs in a large bowl and beat the mixer in 5 min. Lightly and lightly.
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Add the caster sugar by mixing it at the edge of the bowl. Mix for 3 minutes until the mixture becomes stiff. Mix in the mascarpone.
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Stir in the melted chocolate, flour and a pinch of salt through the egg mixture. Pour this batter into the spring form and bake for approx. 45 minutes in the middle of the oven.
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Remove the cake from the oven, put on a rack and let cool for 15 minutes. Remove the edge of the spring form and allow the cake to cool completely in 45 minutes.
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Before serving, mix the cornstarch with the water. Put the cherries with syrup in a pan and mix in the cornstarch. Heat on low heat and leave to bind in 5 min.
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Divide the rest of the mascarpone over the cake and spoon over a few tablespoons of cherry sauce. Serve the rest of the sauce separately.
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Nutrition
520Calories
Sodium6% DV135mg
Fat58% DV38g
Protein14% DV7g
Carbs12% DV35g
Fiber16% DV4g
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