Giant Brownie Shrapnel

Ingredients for 1 servings:

• 100 g chocolate (dark)
• 100 g butter
• 4 eggs
• 175 g sugar
• 100 g flour
• 1 packet of vanilla sugar
• 2 eggs
• 125 g sugar
• 100 ml oil
• 100 ml orange juice
• 150 g flour
• ½ pack of baking powder
• 1 handful of chocolate sprinkles
• ½ liter of milk
• 1 pack of pudding powder, vanilla/chocolate or caramel
• 250 g butter, room temperature
• 100 g powdered sugar
• 250 g dark chocolate coating
• 1 pack of chocolate coating, vanilla

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

delicious buttercream cake with chocolate

First, prepare the brownie. Melt the chocolate with the butter over low heat and let it cool slightly. Beat the eggs with the sugar and vanilla sugar until frothy, then gradually fold in the chocolate mixture and flour. Of course, you can also add nuts or other typical brownie ingredients to the batter! Bake in a shallow pan at 175°C for about 20 minutes. After baking, let it cool and cut into small squares of about 2×2 cm. Tip: It cools faster if you cut it while it’s still warm. But be careful that it’s not too runny! You can, of course, also make the brownie the day before or a few hours in advance. Next, prepare the cake base. Beat the eggs with the sugar until thick and creamy. Then carefully add the oil and orange juice. Mix the flour with the baking powder and stir into the mixture. Finally, mix in the chocolate sprinkles. Bake in a round pan at 180°C fan/convection oven for about 20-25 minutes. (Alternatively, you can buy ready-made sponge cake.) While the base is cooling, you can mix the buttercream. To do this, cook the pudding with the milk according to the package instructions and let it cool. Beat the butter in a mixing bowl until creamy. Gradually sift in the icing sugar and stir in. Stir in the cooled pudding in portions. Once you have a nice, even mixture, fold in the brownie cubes. You may not be able to fit all of the brownie in, but if the mixture is piled up, you can usually add a few more. Otherwise, you can just eat the brownie if there are any leftovers! Pile the mixture on the base in a dome shape and smooth it down. Place the dome in the fridge for an hour. Melt the chocolate coating in a double boiler and spread it thickly over the dome. Spread the vanilla coating either on top of the still-wet chocolate coating or only when the chocolate coating has set. However, the moist chocolate coating creates a nicer pattern!