Chocolate cake with strawberries and whipped cream

Name: Chocolate cake with strawberries and whipped cream - Dorli F.
Ingredients: (24 pieces) For the BASE: 3 eggs; 80; 100 g sugar (to your desired sweetness); 80; 100 g flour (depending on the size of the eggs); 75 ml oil; 100 g dark chocolate; 1 teaspoon baking powder; 1 packet vanilla sugar; a pinch of salt. For the STRAWBERRY JELLY: 1 kg fresh strawberries; 1 cup sugar; 2 packets gelatin (2 x 10 g). For the WHIPPED CREAM: 1 large cup of heavy cream; 200 g cream cheese; 3; 4 tablespoons powdered sugar; 2 packets vanilla sugar. For the CHOCOLATE GLAZE (GANACHE): 200 g dark chocolate; 200 g sweetened liquid cream; 40 g butter.

Dessert - Chocolate cake with strawberries and whipped cream by Dorli F. - Recipia

Chocolate Cake with Strawberries and Whipped Cream Preparation time: 30 minutes Baking time: 15 minutes Total time: 45 minutes Servings: 24 pieces Who can resist a decadent chocolate cake with juicy strawberries and a smooth whipped cream? This recipe combines the enticing flavors of chocolate with the freshness of strawberries, resulting in a dessert that impresses with every bite. Whether it's for a party, a picnic, or simply a weekend evening, this cake is sure to become everyone's favorite. Let’s get started! Ingredients For the CAKE: - 3 eggs - 80-100 g sugar (depending on your sweetness preference) - 80-100 g flour (the amount may vary depending on the size of the eggs) - 75 ml oil - 100 g dark chocolate - 1 teaspoon baking powder - 1 packet vanilla sugar - a pinch of salt For the STRAWBERRY JELLY: - 1 kg fresh strawberries - 1 cup sugar - 2 packets gelatin (2 x 10 g) For the WHIPPED CREAM: - 1 large cup of heavy cream - 200 g cream cheese - 3-4 tablespoons powdered sugar - 2 packets vanilla sugar For the CHOCOLATE GLAZE (GANACHE): - 200 g dark chocolate - 200 g sweetened liquid cream - 40 g butter Step by Step Making the cake 1. Melting the chocolate: Break the chocolate into pieces and place it with the oil in a bowl over a double boiler (a great method to avoid burning the chocolate). Stir constantly until the chocolate is completely melted. Once melted, let it cool to room temperature. 2. Separating the eggs: Crack the eggs and separate the egg whites from the yolks. Place the egg whites in a mixing bowl. 3. Mixing the ingredients: Add the yolks to the cooled chocolate and mix well until you achieve a smooth mixture. 4. Beating the egg whites: Add a pinch of salt to the egg whites and beat them until stiff peaks form. When they become firm, gradually add the sugar (mixed with the vanilla sugar) and continue to beat until the sugar is completely dissolved and the egg whites have a glossy texture. 5. Combining the ingredients: Sift the flour with the baking powder and fold them into the chocolate mixture, alternating with the beaten egg whites. Gently mix with a spatula using circular motions from top to bottom to keep the air in the egg whites. 6. Baking: Line a 36 x 30 cm baking tray with parchment paper. Pour the batter into the tray, leveling it out. Bake in a preheated oven at 170°C for 12-15 minutes, until the edges slightly pull away. Finally, let the cake cool either in the tray or on a wire rack. Making the strawberry jelly 7. Preparing the strawberries: Remove the stems from the strawberries, wash them well, and place them in a pot with the sugar. Cook over low heat, stirring, until the sugar dissolves. 8. Gelatin: Soak the gelatin in water according to the instructions on the packet, but use only three-quarters of the indicated amount of water. Once the sugar has dissolved, remove the pot from the heat and add the hydrated gelatin. Mix well to combine. 9. Mashing the strawberries: Use a fork to lightly mash the strawberries (preferably, to make assembling the cake easier). Allow the jelly to cool to room temperature. Making the whipped cream 10. Whipped cream: In a bowl, mix the heavy cream with the cream cheese. Add the powdered sugar (mixed with the vanilla sugar) and blend with a spatula, avoiding using a mixer to keep a light texture. Refrigerate the cream until assembly. Making the chocolate glaze (ganache) 11. Ganache: Break the chocolate into pieces and heat the liquid cream in a pot over medium heat. Turn off the heat as soon as the cream reaches boiling point. Add the chocolate and stir until completely melted. Add the cubed butter and mix until you achieve a smooth consistency. Assembling the cake 12. Cutting the cake: Once the cake has cooled, cut it into two equal parts lengthwise, then cut each half into 3 or 4 pieces. This will facilitate the subsequent assembly. 13. Layering: Take 3 pieces of cake and spread a generous layer of cooled strawberry jelly on them. Allow them to cool well (you can refrigerate them for 15 minutes). 14. Whipped cream: Once the jelly has cooled, spread the whipped cream over the strawberries, leveling it out well. Cover each piece with one of the remaining 3 layers. The result will be 3 mini cakes with the following layering: layer/jelly strawberries/whipped cream/layer. 15. Cutting the portions: Each mini cake is cut into 8 pieces, resulting in a total of 24 cakes. 16. Glazing: Pour the warm ganache over the cut cakes and let them cool. The cakes can be stored in the refrigerator until serving. 17. Decorating: Before serving, decorate the cakes with fresh strawberries and mint leaves, or you can cut cubes from the strawberry jelly for an elegant touch. Practical tips - Choosing ingredients: Select ripe and flavorful strawberries to achieve a jelly with an intense taste. High-quality chocolate will make a significant difference in the ganache. - Variations: You can replace the strawberries with other seasonal fruits, such as raspberries or peaches, to create a cake with different flavors. - Serving: This cake pairs perfectly with a glass of sparkling wine or a flavorful coffee. Nutritional information Each serving contains approximately 250 calories, making it an indulgent dessert that is rich in flavor and texture. By using quality ingredients, this cake is not only a culinary delight but also a source of nutrients from fruits and dairy. Frequently asked questions - Can this cake be frozen? It is recommended not to freeze the cake after assembly, but the cake layers and jelly can be frozen separately. - Can I use a different type of chocolate? Of course, you can experiment with milk chocolate or white chocolate, but the taste will be different. - How can I make the cake less sweet? Reduce the amount of sugar in the cake and jelly, adjusting according to your preferences. This chocolate cake with strawberries and whipped cream is not only a delicious dessert but also a wonderful way to bring joy and flavor to moments spent with loved ones. So embrace the art of cooking and savor every bite!

Category: Dessert Author: Dorli F. Views: 1 Date: 02.10.2024

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