Brownie with ricotta and red currants

Name: Brownie with ricotta and red currants
Ingredients: 150 g butter; 150 g dark chocolate; 3 tablespoons cocoa powder; 180 g sugar; 2 eggs; 100 ml milk; 80 g plain flour; 500 g ricotta; 200 g powdered sugar; 2 sachets vanilla sugar; 3 eggs; 200 ml full-fat yogurt; 200 g red currants

Dessert - Brownie with ricotta and red currants by Dora C. - Recipia

The cream layer goes on after the first bake, and the brownie with ricotta and red currants stays soft beneath the tart fruit. The chocolate base bakes on its own first, then with the ricotta cream and red currants. When I buy ricotta, I check that there isn’t much whey collected on the surface. Preparation: 20 minutes. Cooking: 45-50 minutes. Resting: 2 hours. Total time: 185-190 minutes. Serves: 12. Approximately 450 kcal and 11 g protein per serving.

Ingredients

For the base

150 g butter
150 g dark chocolate
3 tablespoons cocoa powder
180 g sugar
2 eggs
100 ml milk
80 g plain flour

For the cream

500 g ricotta
200 g powdered sugar
2 sachets vanilla sugar
3 eggs
200 ml full-fat yogurt
200 g red currants

Preparation

1. Melt the butter and chocolate in a small saucepan over low heat for 4-5 minutes, until smooth. Pour into a bowl and leave to cool slightly. 2. Add 2 eggs, the cocoa powder and the sugar. Beat at medium speed until the sugar dissolves, then pour in the milk in a thin stream. Mix in the flour, beating at low speed until you have a pourable batter. 3. Pour the batter into a baking pan lined with parchment paper and bake in a preheated oven at 175°C for 10 minutes. 4. Meanwhile, beat the ricotta with the powdered sugar and vanilla sugar. Add 3 eggs, then the yogurt, and fold in the red currants. 5. Take the pan out of the oven, pour the cream over the base and smooth it out. Bake for another 35-40 minutes, until the cream is set; leave the oven door ajar for the last 15 minutes or so. 6. Leave the cake to cool completely, for at least 2 hours, then cut into portions.

Notes

A slice goes well with black coffee. Keep the cake covered in the fridge for up to 3 days. I cut it into 12 slices and bake it before the meal, so it has time to cool properly. If the ricotta has a lot of whey collected on the surface, drain it before beating. Blot very juicy currants before folding them in; the cake contains gluten, dairy and eggs.