Gluten-free 4-layer cup dessert in a homemade version, easy to prepare and delicious. 946 kcal and 11 grams of protein for 8 servings
946 cal
11 g
72.2 g
69.6 g
4.7 g
Medium
Prep time
45 min prep
Cook time
25 min
Servings
8 servings
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Check off ingredients while shopping or cooking.
200 gram dark chocolate
100 gram butter
3 unit eggs (L)
120 gram sugar
80 gram Tammy orange flour
25 gram Quality cocoa
1/4 teaspoon salt
100 gram Chopped white chocolate
100 gram milk chocolate
100 ML sweet cream
125 gram Mascarpone
100 ML cold sweet cream
100 gram white chocolate
80 ML sweet cream
125 gram Mascarpone
100 ML cold sweet cream
60 gram plain flour
40 gram Demerara brown sugar
40 gram Very cold butter
1/2 teaspoon Atlantic salt
Check off steps while cooking so you keep the flow.
Melt together dark chocolate and butter and cool slightly.
Beat eggs and sugar for about 5 minutes until a light and fluffy foam is obtained.
Fold in the melted chocolate.
Sift in flour, cocoa and salt, fold gently and add the white chocolate.
Bake at 170 degrees for about 20-25 minutes, cool completely and cut into cubes.
Bring the cream to a boil and pour over the chocolate.
Mix into a smooth ganache, whisk in mascarpone and refrigerate for at least 4 hours.
Before assembling, add the cold cream and whip to a firm cream.
Bring the cream to a boil and pour over the white chocolate.
Mix into a smooth ganache, whisk in mascarpone and refrigerate for at least 4 hours.
Before assembling, add the cold cream and whip to a very firm cream.
Process all the ingredients with your fingertips until coarse crumbs are obtained.
Freeze for 10 minutes and bake at 180 degrees for about 12-15 minutes until golden.
Cool well.
Brownies
Milk ganache
White ganache
Salty crumble
The ganaches must be well cooled before whipping.
Do not beat too much so they don't break.
Wait for the brownies to cool completely before cutting.
The crumble needs to cool completely to stay crispy.
If you don't need gluten free, it will work great with regular flour as well.