Ingredients for about 20 pieces:
For the brownie batter:
200 g dark chocolate coating
150 g salted butter
3 eggs (M)
150 g sugar
125 g flour
1 level teaspoon baking powder
75 g ground hazelnuts
100 g whole hazelnuts
For the cheesecake mixture:
75 g soft butter
80 g sugar
3 eggs (M)
500 g heavy cream cheese
25 g cornstarch
grated zest of 1/2 organic lemon
Also:
200 g cherry jam
Preparation:
1. Line a baking dish (18 x 28 cm) with baking paper.
2. Cut the couverture into pieces and put them in a pot with the butter in pieces and let it melt while stirring. Beat eggs with sugar for about 5 minutes until foamy. Sift flour with baking powder. Stir chocolate-butter mixture into egg mixture. Stir in flour and ground hazelnuts. Pour the batter into the mold. Coarsely chop the hazelnuts. Spread hazelnuts on top of batter. Press hazelnuts lightly into the batter.
3. Cream butter, gradually add sugar, eggs and cream cheese. Stir in starch and lemon zest. Spread the mixture over the brownie batter. Bake in the preheated oven at 160 degrees (gas: level 2-3, convection oven: 140 degrees) for approx. 60 minutes. Allow to cool.
4. Just before serving, cut cake into cubes and spread cherry jam on top.
Preparation time approx. 90 minutes + cooling time
Nutritional values per piece approx.
Calories: 395
Joule: 1656
Protein: 7,3 g
Fat: 27,7 g
Carbohydrates: 29 g
(FoodCentrale by ddp images)
