A recipe for a gluten-free 4-layer cup dessert

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.