|AMERICAN BROWNIE DOUBLE CHOCOLATE||g 1000|
|unsalted butter 82% fat - melted at low temperature||g 350|
In a planetary mixer with a whisk attachment, mix all the ingredients at medium speed for 3 minutes until well combined.
Use the cheesecake cream to half-fill a silicone mould for single-portion.
Fill with a drop of FRUTTIDOR and cover with the brownie batter, having care to leave a 5-mm free space to the edge of the mould.
Bake at 160°C for about 15 minutes.
Let it cooled down, then unmould.
Serve the dessert when still lukewarm, garnished with the wild berry topping.