MorgenStund' Brownie
Ingredients for 2 servings
| 20 tbsps | MorgenStund' |
| 35 g | coconut oil and a little more for greasing |
| 70 g | dark chocolate |
| 1 | egg |
| 50 g | rice sweetener (powder) |
| 1 pinch of | salt |
| For the fruit sauce | |
| 125 g | fresh or frozen mixed berries |
| 1 tbsp | rice sweetener or ½ tbsp agave syrup |
| 1 tbsp | orange liqueur or water |
| Some | icing sugar for sprinkling |
Preparation
Preheat the oven to 180 °C (top/bottom heat). Grease two small oven-proof ramekins or small cups with coconut oil. Slowly melt the coconut oil and chocolate in a small saucepan. Beat the egg with the rice sweetener and a pinch of salt with a hand mixer until fluffy. Then stir in the chocolate-fat mixture and finally the uncooked MorgenStund’. Pour the batter into the ramekins and bake for about 10 minutes.
For the sauce, put all the ingredients in a saucepan and simmer for a few minutes. Then turn the cakes out of the mould or arrange them in the mould on a plate with the sauce and sprinkle with icing sugar.