Hazelnut and cherry jam brownie
200 g of dark chocolate
160 g butter
100 g sugar
90 g flour
1 pinch of salt
½ packet of baking powder
1 tablespoon of rum
20-30 g coarsely chopped hazelnuts
100 g of dark chocolate
40 g butter
1 handful of freshly roasted and peeled hazelnuts
10 jam cherries
Melt the chocolate and butter in a hot water bath. Then transfer to a bowl and whisk in the sugar, flour, baking powder, salt, rum, hazelnuts and finally the eggs, one by one. The dough should not be handled too much.
Pour the batter into a square buttered mold so that the mixture does not exceed 2 cm thick. Bake the brownie at 150°C for about 40 minutes. Let cool and refrigerate.
To finish, melt the 100 g of chocolate and 40 g of butter in a hot water bath. Stir well and coat the already cooled cake with, smoothing the surface. Arrange the cherries (drained from the syrup of the jam) and the hazelnuts on top. Return the brownie to the refrigerator until the chocolate hardens.
To serve, cut square portions with a hot knife so as not to crack the chocolate.