Chocolate brownies
My husband gave me a food processor for Christmas and I tried it out for the first time last week when I baked chocolate cake. Without flour, but with ground almonds and skyr and lots of chocolate - it turned out wonderfully fluffy and almost creamy, I'm very satisfied!
By the way, our family agreed - this cake tastes best when it's well chilled!
Ingredients
180 g dark chocolate
60 g margarine
200 g brown sugar
4 eggs
350 g vanilla skyr
2 Tbsp cappuccino powder
1 tsp ground vanilla
200 g ground almonds
50 g baking cocoa
1 pinch of coarse sea salt
200 g dark chocolate
175 g cream
Preparation
Preheat the oven to 350 °F (180 °C) upper/lower heat.
To make the dough, melt the chocolate and margarine together in a water bath.
In a bowl, mix the sugar with the eggs until frothy.
Add vanilla skyr, cappuccino powder and ground vanilla and stir.
Stir in the ground almonds, baking cocoa and sea salt.
Line a baking pan (approx. 25 x 25 cm) with baking paper and pour the dough into it.
In the preheated oven at 350 °F (180 °C) upper/lower heat...
... bake in the oven for about 40 minutes (test with a stick!).
When you take the cake out of the oven, prepare the glaze straight away:
Heat the cream in a saucepan.
Crush the chocolate, put it in a bowl and let it melt with the hot cream, stirring constantly.
Then pour the glaze directly onto the cake when you take it out of the oven and then let it cool thoroughly.
Very carefully lift the cake out of the tin, cut into small pieces and serve.
[Translated from here.]
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