Chocolate brownie with strawberry salad & vanilla cream

Name: Chocolate brownie with strawberry salad & vanilla cream
Cook time: 20 min
Total time: 20 min
Yield: 20
Ingredients: 7-10 Tbsp Fat and sugar; 100 g Hazelnut kernels; 200 g Fine dark chocolate (70 % cocoa); 300 g Butter; 6 Eggs (Gr. M); 250 g Sugar; 400 g ground hazelnuts; 7-10 Tbsp For strawberry salad + cream; 500 g Strawberries; 2 TABLESPOONS Sugar; 150 g Fresh cream; 1 package Bourbon vanilla sugar; 200 g Whipped cream

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 20

7-10 Tbsp Fat and sugar
100 g Hazelnut kernels
200 g Fine dark chocolate (70 % cocoa)
300 g Butter
6 Eggs (Gr. M)
250 g Sugar
400 g ground hazelnuts
7-10 Tbsp For strawberry salad + cream
500 g Strawberries
2 TABLESPOONS Sugar
150 g Fresh cream
1 package Bourbon vanilla sugar
200 g Whipped cream

Directions

1
For the cake, grease a square (24 x 24 cm) or round springform pan (26 cm Ø) and sprinkle with sugar. Coarsely chop the hazelnut kernels.
2
Break chocolate into pieces. Melt with butter in a hot water bath. Leave to cool at lukewarm. Separate the eggs. Beat the egg whites until stiff, chill them. Cream egg yolk and 250 g sugar with the whisks of the mixer.
3
Stir in ground nuts and liquid chocolate mass briefly. First fold in chopped nuts and then beaten egg white. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 45-55 minutes.
4
Leave to cool in the mould for about 20 minutes. Remove and let cool completely.
5
For the salad, wash, clean and slice the strawberries. Sprinkle with 2 tablespoons of sugar and let the juice stand.
6
Mix the crème fraîche and vanilla sugar. Whip the cream until stiff, fold in and cut the cake into approx. 20 cube-shaped pieces. Serve with strawberry salad and vanilla cream.