Brownimisù

Method

1. Melt the butter with the dark chocolate in a double boiler or microwave.
2. In a separate bowl, whip the eggs with the sugar until light and fluffy.
3. Gently fold the melted chocolate mixture into the whipped eggs.
4. Sift in the flour and cocoa powder, and mix until just combined.
5. Pour the brownie batter into a 20x20 cm buttered and floured pan.
6. Bake the brownie base in a preheated oven until a toothpick inserted comes out with moist crumbs (no exact time given).
7. Separate the egg yolks from the whites for the cream.
8. Whisk the yolks with the sugar until pale and thick, then add the mascarpone and mix well.
9. Whip the egg whites to stiff peaks and fold them into the mascarpone mixture.
10. Stir in the instant coffee.
11. Once the brownie base has cooled completely, spread the mascarpone cream over it and level the top.
12. Dust with cocoa powder before serving.