Summary

Ingredients

For the dough:

• 80 g bakin cocoa
• 200 g butter, soft
• 100 g suar
• 150 g suar, brown
• 1 packet vanilla sugar
• 4 egg (s)
• 120 grams flour

For the cream:

• 500 g low-fat quark
• 500 g mascarpone
• 50 grams sugar
• 1 packet vanilla sugar
• some lemon juice
• 50 g whipped cream

Also:

• 1 pack chocolate cream (mousse au chocolat)
• Chocolate chips for sprinkling
• Fat and flour for the mold

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Instructions

1. For the brownie, grease a 24 x 24 cm square springform pan or a corresponding baking dish and dust with flour. Preheat the oven (electric stove 180 ° C, convection 160 ° C)
2. Boil 150 ml of water in a small saucepan. Take it off the stove. Gradually dissolve the cocoa in the hot water with a whisk while stirring until a smooth cream is formed.
3. Beat butter, sugar, brown sugar, vanilla sugar and a pinch of salt in a mixing bowl with the whisk of the mixer in 3 - 4 minutes until creamy. Stir in the eggs one at a time. Stir in the cocoa cream. Sift the flour over the chocolate mass and fold in. Pour the dough into the mold and smooth it out. Bake the brownie in the hot oven for about 25 minutes. Don`t forget your chopstick sample! Moist crumbs should stick to the wooden stick. Take out and let cool.
4. For the quark cream, mix the quark, mascarpone, sugar and vanilla sugar in a mixing bowl with the whisk of the mixer until creamy in 1 - 2 minutes. For a freshness kick, add 1 - 2 teaspoons of lemon juice.
5. Let`s start with the shift work: distribute 3/4 of the quark-mascarpone cream evenly on the brownie. Prepare the chocolate mousse according to the instructions on the packet and distribute it evenly on the cream layer. Whip the cream until stiff and fold into the rest of the quark and mascarpone cream. Carefully spread this on the chocolate mousse.
6. Chill the brownie lasagna for at least 2 - 3 hours, preferably overnight. Sprinkle with chocolate chips before serving.