Ingredients (12 pieces)
130 g butter
270 g dark chocolate
6 medium-sized eggs
390 g sugar
60 g flour
40 g baking cocoa
½ teaspoon baking soda
¼ teaspoon baking powder
100 g unpeeled hazelnut kernels
600 g low-fat curd cheese
200 g sour cream or cream, 30% fat
1 tablespoon starch
150 g blueberries or bilberries
Preparation
Melt the butter and dark chocolate in a pot. The best way is to place a bowl over a pot of boiling water.
Into the slightly cooled butter and chocolate mixture, crack in 3 eggs and mix.
Mix 140 g sugar, flour, cocoa, baking soda, and baking powder. Gradually stir this dry mixture into the batter by spoonfuls until the mass is uniform. Stir in the hazelnuts. Grease a loaf pan about 11 x 30 cm in size, pour in the batter, and smooth the surface.
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Mix the curd cheese, sour cream or cream, the remaining 3 eggs, 250 g sugar, and starch until smooth. Gently fold the blueberries into the curd cheese mixture. Spread this mixture over the brownie batter. Bake in a preheated oven: 175 °C conventional mode or 150 °C with fan, for about 1 hour 15 minutes.
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Place a small bowl with a little water at the bottom of the oven for the entire baking time. Turn off the oven, slightly open the door, and leave the cake in the turned-off oven to cool for about 20 minutes. Then remove the cake and let it cool completely.
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