Brownie Cake with Black Currant and Cream Cheese
Eggs and cream cheese add protein and choline, while black currants provide fiber and anthocyanins. The 99% chocolate gives a deep flavor, so even a small slice feels rich and satisfying.
For the brownie
Melt 99% chocolate (100 g) with butter (100 g) over a water bath and let it cool until warm. Separate the egg whites from the yolks in the eggs (300 g): beat the whites with erythritol (100 g) until softly firm, and stir the yolks into the chocolate mixture.
Gently fold the chocolate base into the beaten whites. Transfer the batter to an 18 cm pan and bake at 150°C for about 60 minutes, until the center is springy and a skewer comes out almost dry. Cool the cake completely and slice it into 2 layers.
For the black currant layer
Heat black currants (150 g) in a small saucepan for 8-10 minutes, until the berries burst and the juice thickens slightly. Spread the currant mixture between the brownie layers and refrigerate the cake for 30 minutes.
For the cream
Melt 99% chocolate (30 g) with butter (20 g) and erythritol (25 g), then cool until warm. Beat cream cheese (300 g) with a mixer, add the chocolate mixture, and beat until smooth.
Cover the top and sides of the cake with the cream. Chill it for another 20-30 minutes before slicing so the cream firms up.
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