Layers of brownies, lotus cream and chocolate glaze

בס"ד

Whenever Shavuot holiday comes, I enjoy taking the free magazine handed out in the "Osher Ad" supermarket, which contains a variety of holiday recipes.
I usually don't make anything from the pamphlet, and actually, I can count one time I created a recipe that was inspired by one of the recipes in that pamphlet. That recipe was this amazing Alfajores cheesecake recipe.

This time I saw a recipe of brownies with a layer of lotus cream and chocolate topping, and it looked so good that I had to try and make it.

I wanted to make the recipe as is. However, due to circumstances, I changed it just a bit. For instance, instead of using a 20X30 cm pan, I used a 30X30 cm pan, which was just perfect.
Moreover, I used lotus crunch instead of smooth lotus spread, used more chocolate coating, and made a few changes in the preparations.
Eventually, I got delicious brownie cuts with lotus and chocolate ganache that would probably star in my house more often.

You can make this a non-dairy parve recipe if you want to serve it after a meat meal. And it is recommended to cut into small cubes because it is a very rich cake.
If you make this cake, please share it with me on my Facebook page, group, or any other media you prefer.

Brownie layers with lotus and chocolate/based on the recipe of Tami Philip from "taste of happiness" no. 5 with mild changes by me - Michal of con delight - I wrote just as I prepared
The measurements were made using universal cups and spoons
Ingredients for 30X30 cm (11.8X11.8 inches) pan:
Brownies:
250-gram (8.8 oz.) bittersweet chocolate, broken to pieces
3/4 cup of oil
4 L eggs
3/4 cup of sugar
a bit of salt
3/4 cup of white flour, sifted

Lotus cream:
1 cup smooth or crunchy lotus spread (I used crunch)
1/2 cup whipping cream (or non-dairy cream)

Chocolate ganache:
200-gram (7 oz.) bittersweet chocolate, broken to pieces
250 ml (1 cup) whipping cream (or non-dairy cream)

Preparation:
Preheat oven to 180C/356F, turbo.
Prepare the brownies:
Melt the chocolate and oil in a microwave-safe bowl until you get a unified mixture. Important! Melt chocolate in intervals and mix after each activation, to prevent chocolate from burning.
Add the eggs to the unified chocolate and oil mixture and mix well. Add in the flour, sugar, and salt and mix well.
Transfer to a pan with parchment paper and bake in the middle rack of the oven for 25 minutes until the cake's surface is stable.
Once done, take out of the oven and let cool completely.

Then make the lotus cream:
Whip the lotus with the cream until unified. Add the lotus crumbs and mix well. Spread on the brownie evenly and place in the freezer for 15 minutes.

Towards the end of the 15 minutes, prepare the chocolate coating:
Melt the chocolate and cream in the microwave. Again be careful not to burn the chocolate. Once the mixture is unified, let it cool a bit.
Then take the cake out of the freezer and pour the chocolate ganache on top.
Place in the freezer for an hour to set, or you can even freeze for more than 24 hours.

If you left the cake in the freezer for more than an hour, you would need to take the cake out and let it defrost so you can cut it easily.
Then you can keep it in an airtight container in the fridge. The cake lasts great in the refrigerator for at least a week.
Enjoy :-)