Quantity: Medium rectangular pan / Preparation time: 30 minutes / Difficulty level: Easy / Kosher: Parva
140 g dark chocolate
120 ml coconut oil (1/2 cup)
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150 g sugar (3/4 cup)
3 eggs
1/2 cup cocoa
A teaspoon of vanilla extract
For the truffle layer:
130 g chopped dark chocolate
130 ml coconut cream
• Preheat oven to 170 degrees.
• In a large bowl, place chocolate and coconut oil and melt together.
• Add sugar, mix, add beaten eggs, cocoa and vanilla
• Transfer to a baking sheet and bake for 20-25 minutes until the edges are firm and the center is still jiggly.
• Bring coconut cream to a boil.
• Pour over the chocolate and stir until melted.
• Pour the ganache over the cake immediately after it comes out of the oven, and let cool.
You can make a chocolate leaf decoration (optional):
• Melt chocolate, spread the chocolate on baking paper, sprinkle with cocoa beans and wait for it to solidify.
• Break the chocolate off the shelf freely and decorate the cake.
If you want a perfect brownie recipe, use only the base, plus 1/2 cup of cornstarch.
