Our recipes
Cappuccino coconut brownie
Ingredients
250 g 70% dessert chocolate
200 g butter
160 g granulated sugar
225 g eggs
140 g mascarpone
300 g 30% cream
milk chocolate for coating
90 g Lauretta cherry 50% filling
70 g Lauretta blackcurrant 50% filling
50 g Lauretta coconut flavored filling
100 g Lauretta cappuccino flavored filling
Our procucts used in this recipe:
- Coconut flavoured filling Lauretta
- Blackcurrant filling 50% Lauretta
- Sour cherry filling 50% Lauretta
- Cappuccino flavoured filling Lauretta
Preparation
Melt butter with chocolate and 120 g of sugar, stir. Add Lauretta cherry 50% and black currant 50% fillings and eggs. Stir by hand until ingredients are combined. Bake at 160°C for about 30 minutes. Set aside to cool.
Prepare top layer. Whip the mascarpone, cream, sugar and coconut-flavored Lauretta filling until creamy. Make the same mixture with the cappuccino flavored Lauretta filling.
Cut cooled brownie into rectangle cubes. Sprinkle a strip of cappuccino cream in the center and a strip of coconut cream on top.
Coat brownie with milk chocolate.
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