for 16 pieces

Chocolate

200 g	dark chocolate, finely chopped
100 g	butter, cut into pieces

Batter

100 g	sugar
1 parcel	vanilla sugar
3	eggs
¼ tsp	salt
4 tbsp	instant coffee
½ dl	water
100 g	white flour
100 g	walnut kernels, coarsely chopped

To bake

2 tbsp

amaretto

Tiramisu

250 g	mascarpone
2 ½ dl	full cream, beaten until stiff
2 tbsp	sugar
1 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
1 ½ tbsp	water, boiling

To serve

cocoa powder, to dust

How it's done

Chocolate

Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and butter, stir until smooth.

Batter

Whisk the sugar, vanilla sugar, eggs and salt in a bowl. Dissolve the coffee powder in the water, then stir it in with the chocolate. Fold in the flour and walnut kernels. Transfer the batter to the prepared tin.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, prick the brownie with a wooden skewer, and drizzle with Amaretto while still lukewarm.

Tiramisu

Place mascarpone, whipping cream and sugar in a bowl, whisk until the mixture is stiff. Drain the gelatine well, dissolve in hot water, combine with 3 tbsp of the mascarpone mixture, immediately stir into the remaining mixture. Spread the mousse over the brownie, cover and chill for approx. 2 hrs.

To serve

Dust the brownie with cocoa powder, cut into pieces.

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