Chocolate-nut brownies with strawberry salad

For 20 pieces
  • 100 g whole hazelnut kernels (without skin)
  • 400 g ground hazelnuts
  • 200 g Dark chocolate (70% cocoa content)
  • 300 g Butter
  • fat and sugar
  • 6 eggs (Gr. M)
  • 250 g + 2 tbsp sugar
  • 500 g Strawberries
  • 150 g Crème fraîche
  • 1 TL liquid vanilla flavor
  • 200 g Whipped cream
90 minutes
Roughly chop the nut kernels and i Toast in a hot pan without fat. Remove. Roast the ground nuts in 2–3 servings in the pan, stirring constantly. Remove. Let the nuts cool down.
Chop the chocolate. Melt with butter in a hot water bath. Cooling down. Grease a springform pan (26 cm Ø) and sprinkle with sugar.
Separate eggs. Beat egg whites until stiff, chill. Beat egg yolks and 250 g sugar in a large mixing bowl with the whisk of the hand mixer for about 5 minutes. Briefly stir in the ground nuts and liquid chocolate.
Fold in the chopped nuts and then the egg whites.
Spread the mixture into the mold. Bake in a preheated oven (electric oven: 175 ° C / fan oven: 150 ° C / gas: level 2) for 45–55 minutes, the cake should still be slightly moist inside. Let cool in the mold for about 20 minutes.
Then remove from the mold and let cool down completely.
Wash the strawberries, put some aside to decorate. Clean the rest and cut into slices. Sprinkle with 2 tablespoons of sugar and let the juice steep. Mix the crème fraîche and vanilla flavor. Whip the cream until stiff and fold in.
Cut the cake into approx. 20 cube-shaped pieces. Serve with strawberries, juice and vanilla cream. Halve the rest of the strawberries and decorate the pieces with them.
1 piece approx:
  • 480 kcal
  • 7 g protein
  • 39 g fat
  • 22 g carbohydrates


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