Brownie fruit cake

1. 

chocolate dark 70% 3.5 oz (100 g)

Melt the chocolate in a water bath.

2. 

unsalted butter 3.25 oz (90 g) • sugar granulated 2.75 oz (80 g)

Stir in butter and sugar.

3. 

all-purpose flour / plain flour 2.5 oz (70 g) • baking powder for gingerbread 0.5 tsp • salt 0.25 tsp • cocoa powder 3 tbsp

Mix the flour with baking powder, cocoa and salt in a bowl.

4. 

chicken egg 2 pcs

Add eggs to the melted lukewarm chocolate with butter and add the loose mixture step by step.

5. 

semi skimmed milk 1,5% 1.25 tbsp (20 ml)

Add milk and mix well.

6. 

Pour the dough into a cake mold lined with baking paper and bake at 1240°F (670°C)F (670°F (670°F (355°C)C)) F (670°F (355°C)F (355°F (180°C)) C) for 30 minutes.

7. 

chocolate dark 70% 3.5 oz (100 g) • unsalted butter 3.25 oz (90 g) • sugar granulated 2.75 oz (80 g) • all-purpose flour / plain flour 2.5 oz (70 g) • baking powder for gingerbread 0.5 tsp • salt 0.25 tsp • cocoa powder 3 tbsp • chicken egg 2 pcs • semi skimmed milk 1,5% 1.25 tbsp (20 ml)

Repeat the whole procedure again and prepare the second base.

8. 

whipping cream (30-33% fat) 1.1 cup (250 ml) • powdered sugar 4.25 oz (120 g) • cocoa powder 1 oz (30 g)

Prepare the cream by whipping the cream, add cocoa and sugar. Mix.

9. 

mascarpone 8.75 oz (250 g)

Add mascarpone into the cream and whip briefly.

10. 

garden and forest fruit (mixture of small fruit) 8.75 oz (250 g)

Spread a part of the cream on the cooled base and place small fruits.

11. 

Cover with the second base and spread, on the sides too, the rest of the cream.

12. 

white chocolate 2.5 oz (70 g)

You can decorate the cake with small fruits or finely grated white chocolate.