Chocolate and strawberry cake

Name: Chocolate and strawberry cake - Clarisa K.
Ingredients: For the base: 5 eggs; 5 tablespoons of sugar; 2 tablespoons of water; 0.5 packet of baking powder; 6 tablespoons of flour; 1 tablespoon of cocoa. For the cream: 200g of 50% cocoa chocolate; 400ml of whipped cream; 10g of gelatin; 150g of strawberries; a pinch of salt. For the syrup: 2 tablespoons of brandy; 50ml of water or fruit syrup. For the glaze: 100g of chocolate; 2 tablespoons of milk or cream. Extra for decoration: 6; 8 large and beautiful strawberries; almond flakes.

Dessert - Chocolate and strawberry cake by Clarisa K. - Recipia

Last Saturday, I made this chocolate and strawberry cake for my husband's birthday. We gathered as a family and preferred a homemade recipe, uncomplicated, but with simple ingredients. The base is quick, the cream is chocolate with whipped cream, and the strawberries add freshness. I assembled it in a 20 cm detachable ring mold, and it turned out enough for 6-8 people. Quick Info Total time: about 3 hours (including cooling) Preparation time: 40-50 minutes Baking time: 20 minutes Servings: 8 medium slices Difficulty: medium Recipe type: festive cake, suitable for birthdays or other occasions Ingredients Base: 5 eggs 5 tablespoons sugar 2 tablespoons water 0.5 packet baking powder 6 tablespoons flour 1 tablespoon cocoa Cream: 200 g chocolate (50% cocoa) 400 ml liquid cream 10 g gelatin 150 g strawberries 1 pinch of salt Syrup: 2 tablespoons cognac (or fruit juice) 50 ml water or fruit syrup Glaze: 100 g chocolate 2 tablespoons milk or cream For decoration: 6-8 large strawberries almond flakes Preparation Method 1. Preparing the base 1. Preheat the oven to 180°C. Line a round (20 cm diameter) detachable mold with baking paper or grease well with butter. 2. Separate the eggs. Whip the egg whites until stiff, then add the sugar, mixing until it hardens. 3. Gradually incorporate the yolks, then carefully homogenize. 4. Mix the flour with the baking powder and cocoa. Gradually incorporate them into the mixture, alternating with the 2 tablespoons of water. 5. Gently mix with bottom-up movements to keep it airy. 6. Pour the batter into the pan, level it. Bake for about 20 minutes. Check the base with a toothpick – if it comes out clean, it's done. 7. Remove the base and let it cool completely before cutting. 2. Chocolate cream with whipped cream 1. Break the chocolate into pieces. Melt it in a bain-marie or over low heat, together with 100 ml of cream and a pinch of salt. Stir until completely melted and smooth. Be careful not to burn it, move it off the heat if necessary. 2. Hydrate the gelatin in 50 ml of cold water. 3. Whip the remaining cream (300 ml) until it thickens. 4. Let the chocolate cool to near room temperature, but not cold. 5. Gently warm the hydrated gelatin (over a steam bath or in the microwave for a few seconds) until it becomes liquid. 6. Incorporate the melted chocolate into the whipped cream, then add the dissolved gelatin. Mix well, but do not overdo it. 3. Syrup for the base 1. Mix 50 ml of water with the 2 tablespoons of cognac or fruit juice. Use it to soak the base. 4. Assembling the cake 1. Cut the completely cooled base horizontally into two equal slices. 2. Place the base back into the detachable mold. 3. Soak well with half of the syrup. 4. Cut the strawberries into thin lengthwise slices (from one strawberry, you get 3-4 slices). Arrange them on the inner edge of the mold, supported on the base and the walls of the mold. 5. Pour half of the cream over the base. Level gently. 6. Cut the remaining strawberries into small pieces (8-10 pieces from a larger strawberry). Scatter them over the cream layer. 7. Pour the remaining cream, level it. 8. Place the second base on top. Soak this layer with the remaining syrup. 5. Glaze 1. Break the chocolate for the glaze into pieces. Melt it with the 2 tablespoons of milk or cream over low heat. 2. Stir until the chocolate is melted and the glaze is fluid. 3. Pour the glaze over the cake, leveling with a spatula. 4. Place the cake in the refrigerator for at least 2 hours to firm up the cream and glaze. 6. Final decoration 1. Decorate the cake with halved strawberries and almond flakes, or with other fruits, as preferred. Why I make this recipe often This cake is quite quick for a festive dessert. The base doesn’t have many ingredients, and the cream is made without eggs or butter. I like that it can be adapted with seasonal fruits. It keeps well in the fridge and doesn’t require fancy decoration. Tips and variations Tips - Do not use vegetable cream if you want a good chocolate flavor. - The base must be completely cooled when slicing; otherwise, it will break. - Do not heat the gelatin too much; if it boils, it will not set. Substitutions - The cognac in the syrup can be replaced with natural orange juice or another fruit syrup. - For the glaze, you can use cream instead of milk. - If you don’t have 50% cocoa chocolate for the cream, you can also try milk chocolate, but it will be sweeter. Variations - Strawberries can be replaced with raspberries or pitted cherries. - Instead of almond flakes, you can use chopped nuts or grated chocolate. - You can add a few tablespoons of cream between the layers if you want an extra layer. Serving ideas - It cuts well if kept in the fridge for at least 2-3 hours. - It can be served plain, but also with a fruit sauce or extra whipped cream on the side. Frequently Asked Questions 1. How can I cut the base without it crumbling? Cut the base only after it has completely cooled, with a long knife with a thin blade. You can also use food string. 2. Can I use store-bought whipped cream? You can, but the texture and final taste won’t be as fresh as homemade whipped liquid cream. 3. How far in advance can I make the cake? It can be prepared a day in advance and kept in the fridge. I do not recommend more than 2 days for the strawberries. 4. What do I do if the glaze hardens too much? If it hardens before you pour it, warm it for a few seconds in the microwave or over steam, stirring. 5. Can I skip the gelatin in the cream? Gelatin helps the cream hold firm. If you don’t want to use it, the cream will be softer and won’t hold the layers well. Nutritional values Approximately, one slice (out of 8): Calories: about 350-400 kcal Proteins: 6-8 g Fats: 20-25 g Carbohydrates: 35-40 g Values are indicative and depend on the type of chocolate, cream, or if you use sweeter fruits/syrups. Storage and reheating The cake is kept in the fridge, covered, for up to 2 days. The base remains soft due to the cream and syrup. Freezing is not recommended. It does not require reheating; it is served directly cold. If it sits too long, the strawberries on top may soften, so it’s better to consume it quickly.

Chocolate and strawberry cake

Tags

Categories