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Irresistible Himbeer Schoko Brownie Torte Delight

Indulge in Irresistible Himbeer Schoko Brownie Torte Delight

Experience the decadent flavors of Irresistible Himbeer Schoko Brownie Torte Delight with rich chocolate and fresh raspberries.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: German
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Base
  • 200 grams Dark Chocolate High-quality for best flavor.
  • 100 grams Unsalted Butter For a dairy-free version, substitute coconut oil.
  • 150 grams Granulated Sugar
  • 50 grams Brown Sugar
  • 3 large Eggs Use fresh eggs for best results.
  • 100 grams All-Purpose Flour Can substitute with almond flour for gluten-free.
  • 30 grams Cocoa Powder Adjust according to your preference.
For the Raspberry Layer
  • 250 grams Fresh Raspberries Opt for ripe berries for maximum flavor.

Equipment

  • Oven
  • Mixing bowl
  • Saucepan
  • Baking Pan
  • Parchment paper

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
  2. Melt dark chocolate and unsalted butter in a saucepan over low heat until smooth; remove from heat and cool slightly.
  3. Combine granulated sugar and brown sugar in a mixing bowl, then blend in the cooled chocolate mixture until smooth.
  4. Add eggs one at a time, mixing until fully incorporated; consider adding an extra yolk for more fudginess.
  5. Sift together all-purpose flour, cocoa powder, and a pinch of salt, then fold into the wet ingredients carefully.
  6. Gently fold in fresh raspberries to the batter and pour into the prepared baking pan.
  7. Bake for 25-30 minutes, ensuring the center remains slightly gooey.
  8. Allow to cool completely in the pan before serving.

Notes

Serve warm with a dollop of whipped cream for a delightful finish.