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Brownies with chocolate liqueur


  • 5 table spoons of Sarotti Schokoladenlikör
  • 100g of chocolate
  • 200g of walnuts
  • 500g of dark chocolate coating
  • 6 eggs (M)
  • 300g of sugar
  • 1 pack of vanilla sugar
  • 1 tea spoon of natural vanilla flavours
  • 1 pinch of salt
  • 6 table spoon of strong coffee
  • 1/4 l of oil
  • 150g of flour
  • 35g of chocolate powder
  • 2 tea spoons of baking powder
  • 30g of butter
  • 50g of honey
  • 100 ml of cream

That's how it's made

Chop the chocolate and walnuts. Chop 250g of the chocolate coating and melt above steam. Stir eggs, sugar, vanilla sugar, vanilla flavours and 1 pinch of salt until creamy. Stir in 3 table spoons of coffee and oil.

Sieve flour, 25g of the chocolate powder and the baking powder, stir in chopped chocolate, walnuts and molten chocolate coating. Spread on a deep plate covered with baking paper. Bake in the middle of the oven at 175°C for 30 - 35 minutes (gas, convection: for 25 minutes at 150°C). Stir 3 table spoons of coffee and 5 table spoons of Sarotti Schokoladenlikör, sprinkle on cake and let cool down.

Heat and stir 250g of the chocolate coating with the butter, honey and cream until the coating has dissolved. Spread on cake and let get hard. Sprinkle 10g of the chocolate powder on top.



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