Strawberries and chocolate are a heavenly combination. Especially in this strawberry-brownie cake. And with that added layer of mascarpone, what more could you want?
Preheat the oven to 180 °C. Grease the baking tin with butter and line it with baking paper.
Chop the chocolate into small chunks of 1 cm Bring the butter and the milk to the boil in a saucepan. Remove the pan from the heat when the butter has melted and the milk is hot. Add half the chocolate and stir until the chocolate has melted. Leave to cool slightly.
Meanwhile, beat the eggs with the caster sugar for 5 minutes until the mixture is creamy and pale brown. Set the mixer to the lowest setting and pour in the chocolate mixture in a thin stream, beating all the time. Sieve the flour, cocoa powder and a pinch of salt above the creamed mixture. Gently fold the dry ingredients through the batter. Fold the rest of the chopped chocolate through the batter. Spoon the batter into the baking tin.
Bake the brownie cake in the middle of the oven for approx. 35 minutes until cooked. Leave to cool completely on a wire rack.
Remove the crowns from the strawberries. Slice the strawberries into quarters. Squeeze the lime and spoon the juice over the strawberries.
Beat the mascarpone, the cream and the icing sugar with the mixer to create a stiff mixture. Brush the cooled brownie with the mascarpone mixture. Divide the strawberries over the top and decorate with the edible flowers and the mint.
