1/3 cup strawberry puree, passed through a fine-mesh sieve (100 g)
150 g dark chocolate, chopped
10 tablespoons unsalted butter, softened, cut into small pieces (125 g)
1 cup granulated sugar (180 g)
1 teaspoon vanilla extract
2 large eggs
3/4 cup all-purpose flour (90 g)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup toasted almonds, finely chopped (60 g)
1/3 cup strawberry puree, passed through a fine-mesh sieve (100 g)
150 g dark chocolate, chopped
10 tablespoons unsalted butter, softened, cut into small pieces (125 g)
1 cup granulated sugar (180 g)
1 teaspoon vanilla extract
2 large eggs
3/4 cup all-purpose flour (90 g)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup toasted almonds, finely chopped (60 g)
Preheat the oven to 350°F (moderate heat)
Grease a square baking dish or 9x13 inch baking pan with butter and dust with flour. Reserve
In a small bowl, whisk the strawberry puree until smooth. Reserve
In a saucepan, melt the chocolate with the butter over low heat, stirring until smooth
Remove from heat and let cool for 10 minutes
Add the sugar and vanilla extract
Beat in the eggs, one at a time, until well combined
In a separate bowl, whisk together the flour, baking powder, and salt
Combine with the chocolate mixture, stirring until just combined
Spread half of the batter into the prepared pan
Top with whipped cream, spreading evenly to form a layer
Place the remaining batter on top, spreading delicately
Bake for 25-30 minutes or until a toothpick inserted comes out clean
Let cool in the pan and cut into squares
240 calories per serving
