Ingredients for 2 pans diam.22cm.
• 300g chocolate couverture broken into pieces
• 250g margarine
• 5 eggs
• 1 cup sugar
• Or a cup of sifted cocoa
• Or a cup of flour
• 1 box of Morfat Creamy or Ermol Creamy (250g)
• 3 tablespoons powdered sugar
• 300g strawberries washed, peeled and cut in half (instead of strawberries we can put blueberries)
• 150g coarsely chopped almonds
. Preheat the oven to 180 ° C. Put the chocolate in a bowl and melt it in a baking pan or in the microwave together with the margarine. Mix the flour with the cocoa.
In a separate bowl, whisk the eggs with the sugar until they become a uniform, soft mixture and add the melted chocolate mixture. Stir with a spatula. Incorporate the cocoa-flour mixture, sifting it from above, as well as the chopped almonds, continuing to mix.
Grease your two pans and distribute the mixture inside. Bake for about 15 minutes, just to make your dessert a crust. Unbake the brownies and leave to cool completely.
Meanwhile, beat the vegetable whipped cream Morfat Creamy or Ermol Creamy in the mixer for 6-7 minutes, slowly adding a little milk if you want and leave it in the fridge until you need it.
Unmold the two brownies from the grease guns and their pans. Place the first one on a plate and spread half of the vegetable whipped cream Morfat Creamy or Ermol Creamy on it. Spread most of the strawberries, continue with the second brownie and finish with the remaining Morfat Creamy or Ermol Creamy vegetable whipped cream and the strawberries you kept.
. Cut the dessert into pieces and serve on plates, accompanied by extra vegetable whipped cream Morfat Creamy or Ermol Creamy and whole strawberries.