Strawberry brownie cheesecake torte

I finally managed to get some this year strawberries. Although their season is almost over, better late than never. Of course, I had to use them in the dessert, which contains really a great number of them, over 700 g. This amount of strawberries is present in this strawberry brownie cheesecake torte. It´s not actually a torte, but I think it looks like one, so I called it like that. There is brownie batter, I made it from 1/3 of traditional dose for brownies, because this is the dessert for a round baking pan. And I did well that I used only 1/3 of batter, because with filling and icing, the dessert was equal to the height to pan :D. Filling is made from 500 g strawberries, mascarpone, whipping cream and gelatin since filling and icing are no bake, I baked only brownies. At the end, sweet icing made from blended strawberries into puree with gelatin. Of course, you can adjust the amount of sugar in the recipe as you like. So if you´re a latecomer like me and you got some strawberries only now or you still have some and looking a light, summer dessert with a bit of chocolate and a great amount of fruit, specifically strawberries, this is the one.

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Strawberry brownie cheesecake torte

Light summer strawberry torte with brownie batter, strawberry cheesecake filling and strawberry icing

Servings: 10 pieces

Ingredients

• Brownie batter:
• 100 g dark chocolate
• 85 g butter
• 100 g sugar
• A pinch of salt
• 2 eggs
• 45 g all purpose flour
• 2 ½ tbsp cocoa
• Strawberry cheesecake filling:
• 10 strawberries
• 500 g strawberries
• 500 g mascarpone
• 200 ml whipping cream
• 5 tbsp icing sugar
• 7 tbsp water
• 2 gelatin powders (2 x 20 g)
• Strawberry icing:
• 200 g strawberries
• 100 ml water
• 3 tbsp icing sugar
• ½ package of gelatin powder
• 4 tbsp water

Instructions

1. Brownie:
2. Melt chocolate, butter and sugar in water bath. Put it aside. Incorporate in the mixture whole eggs one at the time, flour, cocoa and a pinch of salt. Mix it.
3. Pour the batter on the baking pan covered with baking paper and put it on the oven.
4. Bake for 20 minutes on 180 degrees or until the brownie is still a bit raw. It´s not good if toothstick is totally clean because brownies will be dry. Let it cool.
5. Filling:
6. Cut 10 strawberries in the middle vertically to get 2 halves and place each half around circumference of cooled brownie.
7. Blend with a mixer (not to total pureor smash with a fork 500 g strawberries.
8. Whip whipping cream using a mixer. Add mascarpone and sugar and mix again.
9. Prepare gelatin according to directions – mix gelatin powder with water. Heat it, until the gelatin melts down, then incorporate few tablespoons of smashed strawberries. Pour the gelatin mixture into the rest of blended/smashed strawberries. Stir well.
10. Pour strawberries with gelatin into mascarpone mixture. Stir well, pour it on brownie and put it in the refrigerator for 30 up to 60 minutes.
11. Icing:
12. Blend strawberries into puree using a mixer. Add 100 ml water. Add sugar and stir.
13. Prepare gelatin according to directions – mix gelatin powder with 4 tbsp water. Heat it, until the gelatin melts down, then incorporate few tablespoons of smashed strawberries. Pour the gelatin mixture into the rest of blended strawberries. Stir well.
14. Pour icing on filling and put in the refrigerator overnight to make it firm.

Recipe Notes

Baking pan - 23 cm

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