Perfect for the warm weekend:

Strawberry Brownie Cake

What you need:

• 600 g dark chocolate
• 100g butter
• 175 g sugar
• 1½ kg strawberries
• 4 eggs ( M)
• 130 g flour
• ½ tsp Baking soda
• 250g mascarpone
• 250 g curd
• 6 tbsp muscovado sugar (whole cane sugar)
• 250 g cream
• 3 stalks lemon verbena (optional)
• Salt

• Aside from that:
  Baking or casserole dish 36 x 24 cm
  Baking paper

Preparation:

Step 1:

Roughly chop the chocolate. Melt 300 g of it with butter and sugar over a low heat while stirring. Allow the mixture to cool completely, otherwise the dough will become tough and hard later.

Step 2:

In the meantime, wash and clean the strawberries. Put aside 400 g of evenly sized strawberries and cut the rest lengthwise into thick slices.

Step 3:

Preheat the oven to 190 degrees (fan oven 170 degrees). Whisk the eggs and stir into the cooled chocolate mixture. Mix the flour with baking soda and a large pinch of salt, then fold in briefly with the remaining chopped chocolate. Line the tin with baking paper and spread the dough evenly in it. Spread the pre-sorted strawberries on the dough and press them in gently. Bake on the middle shelf for about 30 minutes. Then leave to cool.

Step 4:

Mix the mascarpone with the quark and 3 tablespoons of muscovado sugar. Whip the cream until stiff and fold in. Spread the cream evenly over the brownie base. Spread half of the strawberry slices over the cake. Puree the rest with 3 tablespoons of muscovado sugar. Decorate the cake with verbena. Serve with the sauce.

Done! Enjoy your meal!