About 20 pieces

For the sponge:
250g plain chocolate milk
* 50 ml * 250 g roasted and salted cashews
* 250 g soft butter or margarine
* 200 g brown sugar (cane sugar)
* 1 pack Dr. Oetker vanilla sugar
* 4 eggs (size M)
* 200 g sifted flour
* 20 g cocoa powder
* 1 level tsp Dr. Oetker Backin

For topping:
50 g white chocolate
* 50g plain chocolate

Method:
break For the pastry 100g of the chocolate into pieces. Milk in a saucepan bring to a boil briefly. Remove the pan from the heat. Pieces of chocolate to the milk and melt while stirring. Remaining chocolate (150 g) into pieces and chop the cashews in portions in a shredder.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

butter or margarine in a mixing bowl with electric mixer with whisk at the highest level stir smooth. Gradually stir in brown sugar and vanilla sugar. As long as the stirring until a bound mass has formed. Stir in eggs one by one (each egg about ½ minute).

stir the melted chocolate and stir smooth. Flour with cocoa and baking powder, stir in 2 portions briefly over medium heat. Fold in chopped chocolate and cashews.

Place the dough in a deep baking tray or in a roasting pan (30 × 40 cm, greased) distribute evenly. The baking tray in the preheated oven slide. About the cake Bake for 30 minutes .

place the baking sheet to a wire rack. For sprinkling white and dark chocolate cut into thin strips and sprinkle or scrape on the lukewarm cake. Let the cake cool on the baking sheet.

Brownies with cashew nuts