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Irresistible Himbeer Schoko Brownie Torte Delight

Irresistible Himbeer Schoko Brownie Torte Delight: Simply Indulgent

Discover the Irresistible Himbeer Schoko Brownie Torte, a delightful fudge brownie with 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: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 8 oz Dark Chocolate Use high-quality chocolate for best flavor.
  • 1/2 cup Butter Substitute with coconut oil for dairy-free.
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 2 whole Eggs Add an extra yolk for fudginess.
  • 1 cup All-Purpose Flour Can replace with almond flour for gluten-free.
  • 1/2 cup Cocoa Powder Use unsweetened to control sweetness.
  • 1/4 tsp Salt
For the Fruit Filling
  • 2 cups Fresh Raspberries Can swap for strawberries.

Equipment

  • 8-inch square baking pan

Method
 

Directions
  1. Preheat oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
  2. Melt dark chocolate and butter in a saucepan over low heat, then cool slightly.
  3. Whisk together granulated and brown sugars. Stir in melted chocolate and butter until smooth.
  4. Add two eggs and whisk until glossy. Optionally add an extra yolk.
  5. Sift together flour, cocoa powder, and salt. Fold gently into the wet ingredients.
  6. Fold in fresh raspberries carefully and transfer mixture to the baking pan.
  7. Bake for 25-30 minutes until edges are set and center is slightly gooey.
  8. Let cool completely in the pan before slicing. Serve warm with whipped cream or ice cream.

Notes

Use high-quality ingredients for the best results, and feel free to customize with different berries.