Description
Himbeer Schoko Brownie Torte is a divine dessert that beautifully marries rich chocolate with the tartness of fresh raspberries.
Ingredients
Scale
- 8 oz dark chocolate (high-quality)
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- Melt dark chocolate and butter together in a saucepan over low heat until smooth. Let cool slightly.
- In a large bowl, whisk together granulated sugar and brown sugar; stir in the melted chocolate mixture until well combined.
- Add eggs one at a time, whisking until glossy.
- Sift together flour, cocoa powder, and salt in another bowl; gently fold into the wet mixture.
- Carefully fold in fresh raspberries without breaking them; pour batter into the prepared pan.
- Bake for about 25-30 minutes until edges are set but center remains slightly gooey.
- Allow to cool before slicing and serving.
Notes
- This dessert is perfect for birthday celebrations or casual weeknight indulgences.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg