Chocolate Cake (Brownies)

Name: Chocolate Cake (Brownies)
Prep time: 30 min
Cook time: 45 min
Total time: 3 h 10 min
Yield: 16
Cuisine: North America, American, low-calorie American, American brownies
Ingredients: 280 g butter; 50 g bittersweet couverture (min 60% cocoa); 175 g spelt whole‑grain flour; 85 g cocoa powder; 4 tbsp Raw cane sugar; 150 g dark chocolate; 150 g powdered sugar from raw cane sugar; 8 eggs; 150 g wheat flour type 1050; 50 g ground almonds

Prep: 30min

| Servings: 16 | Cook: 45min

Spoonsparrow chocolate cake is baked using two different doughs, making them moist and yet firm.

Ingredients

280 g butter
50 g bittersweet couverture (min 60% cocoa)
175 g spelt whole‑grain flour
85 g cocoa powder
4 tbsp Raw cane sugar
150 g dark chocolate
150 g powdered sugar from raw cane sugar
8 eggs
150 g wheat flour type 1050
50 g ground almonds

Instructions

1.
Line a baking sheet with parchment paper.
2.
For the shortcrust dough, melt 80 g butter with couverture. Mix spelt whole‑grain flour, 25 g cocoa and raw cane sugar. Add the melted mixture and knead into a dough. Wrap in foil and chill for 30 minutes.
3.
Roll out the dough thinly to sheet size and place on the baking sheet. Prick it several times with a fork.
4.
Coarsely chop chocolate and melt over a bain‑marié. Whisk remaining butter with powdered sugar until fluffy. Separate eggs. Gradually fold egg yolks and melted chocolate into the butter mixture.
5.
Beat egg whites to stiff peaks, then gently fold them into the chocolate batter. Mix flour with almonds and remaining cocoa, then fold in as well. Spread the batter over the shortcrust dough on the sheet and bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 40–45 minutes (test with a toothpick). Remove, cool, and cut into pieces.