Chocolate-Blondie mishap with strawberry sauce

Name: Chocolate-Blondie mishap with strawberry sauce
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 300 g frozen strawberries; 250 g white chocolate; 7-10 Tbsp Grease; 2 TABLESPOONS + 50 g + some sugar; 2 eggs + 2 egg yolks (Gr. M); 2 packages Vanilla sugar; 2 (approx. 30 g) slightly heaped tbsp. flour; 7-10 Tbsp a few squirts of lime juice

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

300 g frozen strawberries
250 g white chocolate
7-10 Tbsp Grease
2 TABLESPOONS + 50 g + some sugar
2 eggs + 2 egg yolks (Gr. M)
2 packages Vanilla sugar
2 (approx. 30 g) slightly heaped tbsp. flour
7-10 Tbsp a few squirts of lime juice

Directions

1
Allow the strawberries to thaw in a tall mixing bowl. Roughly chop the chocolate and slowly melt it in a hot water bath (caution - do not heat too much, otherwise the chocolate will curdle). Grease six ovenproof moulds or cups (each containing approx. 150 ml) and sprinkle with 2 tablespoons of sugar.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Beat the eggs, egg yolks, 50 g sugar and 1 packet of vanilla sugar with the whisks of the mixer for approx. 7 minutes until thick and creamy.
3
Stir in flour. Stir in the liquid chocolate.
4
Spread the chocolate mixture approx. 3⁄4 high into the moulds. Place on a baking tray and bake in a hot oven for 15-30 minutes, making sure the core is still liquid. (The baking time is so different because the baking result depends very much on the thickness and consistency of the tins or cups).
5
For the sauce, puree strawberries and 1 packet of vanilla sugar in a mixing cup. Season to taste with lime juice. Remove the ramekins from the oven, let them rest for 3-4 minutes and then turn out onto dessert plates.
6
Sprinkle with sugar and serve with some strawberry sauce. Add the rest of the strawberry sauce.