This is the cake that has conquered our autumn. We dived, spoon in hand, into this cream and that bit of acid given by the berries means that you never get tired of this dessert.
Ingredients for 8 people
For the brownie cake
170 g butter
125 g blueberries – 125 g blackberries
110 g granulated sugar
110 g brown sugar
90 g dark chocolate
70 g walnut kernels
40 g 00 flour – 10 g cocoa
10 g chestnut flour
3 eggs – salt
For the mascarpone cream
250 g mascarpone
50 g milk chocolate
30 g fresh cream
powdered sugar
For the brownie cake
Spread the berries in a small bowl and place them in the freezer for 5 hours.
Gently melt the dark chocolate in a bain-marie, then add 3 egg yolks, mixing with a whisk.
Add the granulated sugar and brown sugar, then the cocoa, 00 flour and chestnut flour, finally the chopped walnuts.
Beat the egg whites until stiff with a pinch of salt and incorporate them with a spatula into the chocolate mixture.
Pour it into a springform pan (ø 18 cm, h 6 cm) and bake at 170 ° C for 35 minutes. Remove from the oven and let cool.
For the mascarpone cream
Mix the mascarpone with 1 tablespoon of powdered sugar and the cream.
Melt the milk chocolate, let it cool down to 35 ° C in a large bowl, then pour the mascarpone, incorporating it little by little, until you get a cream.
Complete the cake with the cream and frozen berries.
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