And here’s my Easter contribution! What do you mean it’s not yellow and Eastery? It has 5 eggs in it for Pete’s sake!
It was time to challenge myself: I wanted to see if I could come up with a recipe that would at least measure up to the Raspberry Cheesecake Brownies I did last year. Only this time I went for a more cakeish version, if that makes sense? They’re not really brownies, but it’s also not cake. It’s somewhere in the middle.
Whatever you want to name them, they’re delicious! Boring terminology, I know, but how can I describe a delicious food without using delicious, yummy or even sounding trite?
Ever had strawberries with whipped cream? Okay, stop rolling your eyes, I get it. No need for details. Now add some chocolate and triple-cream to the equation. Like that mental image? Okay then, follow me!
3 oz salted butter
6 oz dark chocolate
5 large eggs
1 cup sugar
1 tsp baking powder
2/3 tsp vanilla extract
1/2 tsp salt
1 cup + 4 tbsp flour
8 oz mascarpone
4 tbsp confectioners sugar
Add 1/2 tsp salt (or 1 tsp if you used unsalted butter), 1 tsp baking powder and 1 cup + 4 tbsp all-purpose flour. Which I didn’t sieve this time because I’m a bit lazy. It worked out fine. Stir just until it’s blended.
Now let’s get to it.
Bake in a preheated oven at 350F (175C) for 50 minutes, until a toothpick stuck in the center comes out clean. Let it cool on the rack for at least 2 hours before cutting it into pieces.
You know what this is gonna to taste like, don’t you? Chocolate with mascarpone all seeped into the cake, topped off with the sweetness and slight tang of fresh strawberries. How horrible! Yuck. Garnish with a little whipped cream and more berries. Oh boy!
Happy Easter everyone!
Kay’s Recipe Card
Click here for printable size.
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