Chocolate Brownie with Ricotta and Strawberries
A marbled chocolate brownie swirled with a sweet ricotta layer and diced fresh strawberries.
Ingredients
| 125 g | butter (for the chocolate mixture) | |
| 50 g | dark chocolate | |
| 200 g | sugar (for the chocolate mixture) | |
| 2 | eggs (for the chocolate mixture) | |
| 1 tbsp | 15 ml | pure vanilla extract |
| 120 g | flour | |
| 40 g | cocoa | |
| 1 pinch | salt | |
| 250 g | ricotta | |
| 100 g | sugar (for the ricotta mixture) | |
| 1 | egg (for the ricotta mixture) | |
| 1 tsp | 5 ml | pure vanilla extract (for the ricotta mixture) |
| 5-6 | medium strawberries, diced |
Instructions
- Preheat the oven to 180°C.
- Line the bottom and sides of a rectangular cake pan with baking paper and set aside (the small blue cake pan).
- In a bowl, beat the ricotta, sugar, egg and vanilla until smooth.
- Dice the strawberries into cubes.
- Melt the butter and chocolate over a water bath, stir and let cool briefly.
- Add the sugar, vanilla and eggs — one at a time, stirring after each addition.
- Sift together the flour, cocoa and salt and add them to the chocolate-egg mixture, stirring with a fork until smooth.
- Pour half of it into the pan and spread evenly.
- Spread the ricotta mixture over the chocolate layer, sprinkle with the diced strawberries and level.
- Add the remaining chocolate mixture on top and, with a spoon, swirl in a wave motion from bottom to top to create a marbled effect.
- Bake in the preheated 180°C oven for 45 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs (I waited for the toothpick stage; the crust on top got very crunchy and inside it wasn't as runny as I'd wished. It's still great!!! But next time I'd try a little less baking. I baked about 55 min). Let it cool completely before cutting and serving... if anyone is patient enough to wait ;)