Ingredients

Dark chocolate 150 g
Butter 150 g
Flour 50 g
Dark cocoa 20 g
Sugar 90 g
Yolks 2
Egg whites 3
Currant jam 50 g
Whipping cream 150 g
Green food colouring q.s.
Fresh decorating currant q.s.
Trendy Drinking Straws

Method

Chop the chocolate and melt it in the microwave or in a bain-marie in a large bowl. Add the butter in pieces, the sugar and melt it all together (possibly putting it back on the stove or in the microwave).

Leave the mixture to cool down and add the yolks. Complete with the sifted flour and cocoa.

Beat the egg whites until stiff and gently mix them with the mixture using a spatula. Preheat the oven to 150°C. Grease the baking pan and cover it with parchment paper (so that the butter helps it to adhere well to the bottom and walls of the mould). Pour the mixture inside, lightly level the surface and cook for 15 minutes. Increase the oven temperature to 165°C and cook for about another 15 minutes. When the cake surface has formed a very thin crust, the brownie cake will be cooked (it is important not to cook the cake too much so as not to dry the inside, which must remain very soft). Leave it to cool down completely and take it out removing the parchment paper. Whip the cream after adding the colouring and spread a layer of currant jam on the cake and then cover it with piped whipped cream (you can use a star-shaped pastry bag) and finally apply the fresh currant berries.

Plating

Serve the cake by gently threading the straws on the edges of the cake and cutting the cake slices between the straws to form Christmas trees.