Preparation

1

Step 1

Preheat the oven to 175°C.

2

Step 2

Roughly chop the couverture. Melt 60 g of couverture with the butter over a water bath. Set aside the remaining couverture. Allow to cool slightly. Stir in oil. Beat eggs and both types of sugar until fluffy. Mix flour, baking powder and cocoa. Mix the butter mixture with the flour mixture briefly and vigorously. Stir in the egg mixture. Finally, fold in the chopped chocolate coating. Pour the batter into the baking frame and smooth it out. Bake for 25 minutes. Test with a skewer. The brownie should still be a little moist on the inside, but it will become even firmer as it cools down. Cut into about 16 pieces.

3

Step 3

For the dessert, wash, clean and dice the strawberries. Mix the curd with vanilla pulp and sugar until smooth. Crumble two to three brownies. Divide between the jars. Spread the strawberry cubes on top and spread the curd on top. Garnish with some brownie crumbs.

For the recipe, you'll need:

Ingredients

Portions

1

Food

  • 100.0 g Dark chocolate coating
  • 125.0 g Butter
  • 2.0 tbsp Sunflower oil
  • 3.0 Eggs
  • 70.0 g Sugar
  • 70.0 g Brown sugar
  • 70.0 g Flour
  • 1.0 tsp Baking powder
  • 50.0 g Cocoa powder
  • 300.0 g Snowberries
  • 200.0 g Quark
  • 1.0 Pulp of vanilla pod
  • 2.0 tbsp Sugar
  • 1.0 Baking tray with baking paper
  • 1.0 Baking frame, 20 x 30 cm
  • 4.0 Dessert jars