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🍰 Brownie Heart with Mascarpone Frost and Raspberries

513 kcal · 65 min · 4 servings

Ingredients

• 250 g butter, softened
• 200 g sugar
• 3 egg(s)
• 150 g almonds, ground
• 50 g flour
• 80 g baking cocoa
• to taste chocolate (chopped)
• 200 g cream
• 250 g mascarpone
• 1 packet vanilla sugar
• 40 g sugar
• 1 tbsp lemon juice
• 300 g raspberries

Instructions

1. 1. Preheat your oven to 175 degrees Celsius using top and bottom heat.
2. 2. Cut out a heart-shaped template from sturdy paper or cardboard.
3. 3. Ensure the template fits exactly into your 26-centimeter diameter springform pan.
4. 4. Place the butter and sugar in a bowl.
5. 5. Beat the mixture with a mixer until creamy and almost white.
6. 6. Stir in the eggs one by one into the butter-sugar mixture.
7. 7. Mix the flour with the ground almonds and cocoa.
8. 8. Gently fold this dry mixture into the egg mixture.
9. 9. Stir the ingredients until a uniform dough forms.
10. 10. Grease a 26-centimeter diameter springform pan with soft butter.
11. 11. Pour the brownie batter into the pan.
12. 12. Smooth the surface of the dough.
13. 13. Bake the base at 175 degrees Celsius using top and bottom heat for 30 to 35 minutes on the middle rack.
14. 14. Remove the cake from the oven after baking.
15. 15. Let it cool in the pan.
16. 16. Release the cooled brownie base from the springform pan.
17. 17. Place the base on a plate.
18. 18. Place the heart template on top.
19. 19. Cut out the heart shape using a sharp, smooth-bladed knife.
20. 20. Set the leftover pieces aside.
21. 21. Whip the cream until stiff.
22. 22. Stir the mascarpone with the vanilla sugar, sugar, and lemon juice until smooth.
23. 23. Gently fold the whipped cream into the mascarpone mixture.
24. 24. Ensure the frosting is uniform.
25. 25. Spread the finished frosting loosely over the brownie heart.
26. 26. Top it with the raspberries.

Nutrition per serving

• kcal: 513
• Protein: 8 g · Fett/Fat: 36 g · Carbs: 39 g