Junior chef
Utensils
Apron
baking paper
Bowl
Cooking spoon
Knife
Measuring cup
Mixer
Oven mitts
Timer
Whisk
Cutting board
Kitchen scales
One square baking tin (approx. 23 cm)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Line the baking tin with baking paper.
Chocolate
Break the chocolate into pieces, cut the butter into pieces, place both in a thin-sided bowl, suspend over a warm bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and butter, stir until smooth. Whisk the sugar, eggs and salt in a bowl. Stir in the chocolate mixture.
Batter
Pit the cherries, roughly chop the almonds, add to the batter along with the flour, mix. Transfer the brownie mixture 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 the brownie to cool slightly in the tin, remove from the tin, slide the brownie onto a rack along with the baking paper, leave to cool.
To serve
Beat the cream until fluffy using the whisk on a mixer, spread on top of the brownie. Sprinkle with the chocolate shavings.
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