Brownie with chocolate cream

Ingredients:

• 2 eggs
• 1/2 tsp salt
• 1 cup of sugar
• 1 tbsp vanilla extract
• 110 g of margarine
• 100 g dark chocolate, chopped
• 1/2 cup premium flour
• Special equipment: round cake pan with a diameter of 22 cm.

Chocolate cream ganache:

• 100 g chocolate chips
• 1/4 cup heavy cream

Preparation:

1. Preheat oven to 180°C.
   
   Using a hand mixer, beat the eggs and salt in a large bowl until foamy. Add the sugar and beat until the eggs are thick and pale yellow, about 2-3 minutes. Add the vanilla and beat for another 30 seconds.
2. Place the margarine and chocolate in a bowl and microwave on high for 1 minute. Stir until the chocolate melts. If necessary, microwave for an additional 30 seconds.
   
   With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat for 1 minute. Scrape down the sides of the bowl and beat for another 30 seconds.
3. Spray and grease a baking pan. Place the pan on the top shelf of the oven and bake for 15-20 minutes. *Remove the pan from the oven and let it cool. Frost the top with frosting and refrigerate for 1 hour.
   
   To serve, remove from the refrigerator and slice. Let it come to room temperature.
   
   Chocolate cream ganachePlace the chocolate chips and heavy cream in a microwave-safe bowl. Microwave on high power for 1 minute. Remove the bowl and whisk or stir until smooth. Spread on the cake immediately. If you want to use the frosting later, you'll need to reheat it.
   
   
   Note
   
   *If you test it with a toothpick, the center will still be sticky. If you touch it with your hand, the center will be soft..