Brownie with Fruit Mousse
Ingredients
Method
- Preheat the oven to 175°C (347°F).
- Cover a springform pan with baking paper or grease it with a little butter.
- Melt the butter and chocolate in a bowl in the microwave.
- Mix together flour and Perfect Fit and whip it into the butter-chocolate mixture.
- Whip the eggs into the mixture one at a time.
- Pour the dough into the springform pan and bake the cake for 17-20 minutes.
- Cool the cake down.
- Put the gelatin in water for approximately 5 minutes.
- Whip the cream and add yoghurt, Perfect Strø and jam and whip again for 1-2 minutes.
- Discard the water from the gelatin and put it in the microwave oven for a few seconds.
- Pour the melted gelatin into the fruit mousse while stirring.
- Put the mousse on top of the cold cake and place it in the fridge for 1-2 hours.
- Serve with fresh berries.
Nutrition
| Nutritional values | Per 100 g | Per serving (75 g) |
| Energy | 958 kJ/229 kcal | 718 kJ/170 kcal |
| Fat | 17 g | 13 g |
| - of which saturated fat | 8,9 g | 6,7 g |
| Carbohydrates | 5,9 g | 4,4 g |
| - of which sugars | 1,9 g | 1,4 g |
| - of which polyols | 1,0 g | 0,75 g |
| Dietary fiber | 13 g | 9,8 g |
| Protein | 6,9 g | 5,2 g |
| Salt | 0,08 g | 0,06 g |
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