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Triple Chocolate Brownie Cake

Triple Chocolate Brownie Cake

Photo: Natalie Levin

One of the desserts I make the most in my kitchen is clearly brownies, I don’t even have to think about it. For me, brownies are the ultimate choice when I need to make a dessert. It’s easy to make, quick and the result is always tasty. Brownies can be varied in so many ways and with so many different flavors, that each time a different dessert can be made over the same base.

For quite a long time I wanted to make a brownie cake with layers of milk and white chocolate whipped cream and chocolate sprinkles at the top. A few weeks ago, it finally happened and that’s how the next cake was thought of. This tripe chocolate brownie cake is made of almond-flour dark chocolate brownie bottom with a fudgy, melt-in-your-mouth texture (and is also gluten free!). On top of the brownie bottom there are two different kinds of cream; milk chocolate whipped cream and white chocolate whipped cream, all topped with chocolate sprinkles.

Don’t let the fancy appearance of this brownie cake mislead you – it’s actually quite easy to make! This cake is great for special occasions, celebrations and birthdays and would make a great New Year’s Eve dessert too. I like to serve it whole and cut it at the table, but you can definitely cut it into squares-just like ordinary brownies.

Triple Chocolate Brownie Cake

Photo: Natalie Levin

Triple Chocolate Brownie Cake

Photo: Natalie Levin



5 from 1 vote
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Triple Chocolate Brownie Cake

Servings 20 cm square pan
Author Natalie

Ingredients

For almond brownies:

  • 200 grams dark chocolate
  • 150 grams butter
  • 150 grams (3/4 cup) sugar
  • Pinch of salt
  • 3 large eggs
  • 75 grams (3/4 cup) almond meal

For milk chocolate whipped cream:

  • 100 grams dark chocolate
  • 250 ml. (1 cup) very cold whipping cream

For white chocolate whipped cream:

  • 150 grams white chocolate
  • 250 ml. (1 cup) very cold whipping cream

For decoration:

  • Chocolate sprinkles I used Dutch chocolate candies

Instructions

Brownie bottom:

  1. preheat oven to 170c degrees and grease the pan.
  2. Chop the chocolate and put in a bowl. Add butter and melt together in a microwave or over double-boiler, until everything is melted and the mixture is uniform.
  3. Add sugar and salt and whisk until combined.
  4. Add eggs one after the other, whisking between additions.
  5. Add almond meal and whisk until the batter is uniform.
  6. Pour the batter into the pan, straighten the top and bake for 10-15 minutes until the brownie is set to the touch at the edges, but the center is still a little soft.
  7. Cool completely at room temperature.

Milk chocolate whipped cream:

  1. Chop the chocolate and put in a bowl.
  2. Dissolve in the microwave in pulses or over double-boiler until fully melted and shiny and there are no lumps of chocolate.
  3. In a mixer bowl, whip the cream into a very firm and stable whipped cream.
  4. Add 2-3 tablespoons of whipped cream into the melted chocolate and mix well into a uniform mixture.
  5. Add the chocolate mixture to the rest of the whipped cream and fold gently until you get a texture of mousse.
  6. Pour the cream over the cold brownie bottom and straighten with a palate knife in an even layer. Freeze for about an hour.

White Chocolate whipped Cream:

  1. Chop the chocolate and put in a bowl.
  2. Dissolve in the microwave in pulses or over double-boiler until fully melted and shiny and there are no lumps of chocolate.
  3. In a mixer bowl, whip the cream into a very firm and stable whipped cream.
  4. Add 2-3 tablespoons of whipped cream into the melted chocolate and mix well into a uniform mixture.
  5. Add the chocolate mixture to the rest of the whipped cream and fold gently until you get a texture of mousse.
  6. Pour the cream over the milk chocolate layer and straighten with a palate knife in an even layer.
  7. Sprinkle with chocolate candies.
  8. Freeze the cake for 2-3 hours for stabilization.
  9. Transfer for 2-3 hours in the refrigerator before serving.

Recipe Notes

  • The cake is kept in the refrigerator for up to 3 days.
  • Instead of milk chocolate cream you can use dark chocolate in the same amount.
  • You can add a little coffee or cinnamon to the brownie bottom for a variety of flavors.
  • Instead of ground almonds, you can use cornstarch or flour in the same amount.
Triple Chocolate Brownie Cake

Photo: Natalie Levin

Triple Chocolate Brownie Cake

Photo: Natalie Levin

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