Difficulty: Easy 

Preparation and cooking time: 25 mins

For 4 people

Ingredients:

For the brownie: 

• 100 g carob molasses
• 100 g dark chocolate
• 130 g powdered sugar
• 150 g butter
• 70 g flour
• 3 eggs
• 1 pinch salt

For the vanilla cream:

• 20 cl whole liquid cream
• 2 tablespoons icing sugar
• ½ vanilla pod

For the verrine:

• 100 g raspberries

Preparation:

For the brownie:

1. Preheat the oven to 180°C.
2. In a bowl, put the butter and chocolate and heat in a bain-marie. Once melted, mix until smooth with a whisk and set aside.
3. In another bowl, mix the eggs and sugar using a whisk until frothy.
4. Add the flour and mix again until well combined.
5. Add the chocolate/butter mixture and the carob molasses then mix.
6. Butter the mold and pour the dough.
7. Bake for 25 minutes.

For the vanilla cream:

1. Split the vanilla pod, scrape out the seeds using a knife and place them in the cream.
2. Pour the cream into a very cold salad bowl.
3. Beat the cream with an electric whisk and gradually increase the speed of the mixer. When the cream thickens, add the icing sugar and whisk until the cream holds together in the arms of the whisk.
4. Refrigerate until ready to serve.

For assembling the glass:

1. In a glass, place a little brownie, vanilla cream, a raspberry and repeat until the glass is full.

Serve !