INGREDIENTS
For the Dough:
120grams dark chocolate
1 cupsunflower oil
1/2 cupgranulated sugar
1 cup brown sugar
3 eggs
1 egg yolk
2 tablespoonsgrated coconut
1 cupcocoa
100ml liquid cream
3/4 cupflour
1 packet of baking powder
1 packet of vanilla
100gramraspberry
FOR THE ABOWE:
200grams dark chocolate
1 glass of water Milk
DIRECTIONS
Pour the cream into the sauce pot and heat over low heat until it reaches the boiling point.
Before taking the cream off the stove; Add dark chocolate, granulated sugar, brown sugar and sunflower oil. Stir the sugar on the stove until the granulated sugar melts.
Remove this mixture from the stove, when it cools down, add the eggs one by one and whisk. Add cocoa and grated coconut and continue whisking.
After adding the sifted flour, baking powder and vanilla, stop whisking.
Pour the brownie mixture onto a tray lined with baking paper and sprinkle the raspberries.
Bake in a preheated oven at 170 degrees for about 45 minutes. After doing the toothpick test, remove it from the oven.
For the above; Mix the heated milk with dark chocolate until it melts, then pour it evenly all over the cake. Serve by slicing.