Brownie cake with warm cherries and mascarpone

Recipe

Preheat the oven at 170°C. Grease the bottom and edge of the spring form with butter and line the bottom of the form with baking paper.
Cut open the vanilla pod and scrape out the seeds with a knife tip.
Melt the butter in a saucepan.
Meanwhile, chop the chocolate into pieces. Remove the pan from the heat, add the chocolate and let it melt in the butter.
In the meantime, place the vanilla seeds and eggs in a large bowl and beat with the mixer in 5 minutes light and fluffy.
While mixing, add the caster sugar by adding it to the rim of the bowl.
Mix for 3 minutes until the mixture becomes stiffer.
Mix in 4 tbsp of mascarpone.
Stir the melted chocolate, flour and a pinch of salt into the egg mixture.
Pour this batter into the spring form and bake for about 45 minutes in the middle of the oven.
Remove the cake from the oven, place on a rack and let cool for 15 minutes.
Remove the edge of the spring form and let the cake cool completely in 45 minutes.
Divide the rest of the mascarpone over the cake and top with a few tablespoons of cherry sauce. Serve the rest of the cherries separately.

2 hours 6 persons Ingredients

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Product info

top quality cherries

supreme taste

ready-to-use

cold / hot preparation

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1,15kg
2,9kg
5kg
11,5kg

24 months
24 months
12 months
24 months