718 kcal per person
2994 kJ per person
For the brownies:
2.Chop the chocolate.
3.Melt 50 g with butter over a hot water bath, allow to cool slightly.
4.Mix the remaining chocolate, ginger, flour and baking powder.
5.Beat egg, sugar and salt until creamy.
6.Stir in chocolate butter.
7.Stir in flour mixture and the cooled coffee.
8.Spread the dough over 2 greased, flour-dusted glasses.
9.Bake the brownies in preheated oven at 180 ° C for 25-30 minutes.
10.Meanwhile, soak rubber rings from the tumblers in cold water.
11.Take the brownies out of the oven and immediately close the jars with rubber rings, lids and clamps.
12.Allow to cool completely on a wire rack.
For the apricot cream:
13.Soak apricots in apple juice for 1-2 hours. Then drain off most of the liquid keeping approx. 1 tbsp.
15.Stir in mascarpone and add the honey, if necessary stir in some more soaking liquid.
16.Before serving, put a large dollop of cream on top the ginger brownies
2 heat-resistant tumblers of approx. 300 ml each with lid, rubber ring and clamps
*While stocks last