Chocolate cream cake

Name: Chocolate cream cake - Julia M.
Ingredients: Base: 2 eggs; 2 tablespoons of oil; 100g ricotta; 1 yogurt; 8 tablespoons of flour; 2 tablespoons of cocoa; 100g sugar; 1 teaspoon of baking powder. Cream: 250g mascarpone; 100g chocolate cream; 10 strawberries.

Dessert - Chocolate cream cake by Julia M. - Recipia

Chocolate Cream and Strawberry Cake If you're looking for a quick and delicious dessert, this chocolate cream and strawberry cake is exactly what you need. It's a perfect combination of soft sponge, creamy filling, and the sweetness of strawberries, offering a perfect balance of flavors. Moreover, it's a simple recipe, ideal for any occasion, whether it's an anniversary, a party, or just a relaxing evening at home. Let's get started! Preparation time: 30 minutes Baking time: 20 minutes Total time: 50 minutes Servings: 8 Ingredients: For the sponge: - 2 large eggs - 2 tablespoons of oil (preferably sunflower or olive) - 100 g ricotta - 1 yogurt (approximately 150-200 g) - 8 tablespoons of flour - 2 tablespoons of cocoa - 100 g sugar - 1 teaspoon baking powder For the cream: - 250 g mascarpone - 100 g chocolate (preferably dark or milk, depending on your preference) - 10 fresh strawberries For the strawberry syrup: - 2 tablespoons of sugar - 5 tablespoons of water Preparation: 1. Preparing the sponge Start by preheating the oven to 180°C. In a large bowl, beat the eggs with the sugar and oil until the mixture becomes frothy and light in color. This step is essential for getting a fluffy sponge, so don’t rush it! 2. Mixing the wet ingredients In another bowl, mix the ricotta with the yogurt and one tablespoon of sugar. Use a spatula or whisk to achieve a smooth and creamy mixture. Add the cocoa and mix well. 3. Combining the mixtures Pour the ricotta and yogurt mixture into the bowl with the beaten eggs and gently fold with a spatula. Add the flour and baking powder, mixing until all ingredients are fully integrated. It’s important to avoid overmixing, as this can affect the final texture of the sponge. 4. Baking the sponge Pour the mixture into a baking pan (preferably 20-22 cm in diameter), greased with a little oil or lined with baking paper. Bake the sponge for 20 minutes or until it passes the toothpick test (inserted in the middle of the sponge). Let it cool completely in the pan. 5. Preparing the chocolate cream While the sponge is cooling, prepare the mascarpone cream. In a bowl, mix the mascarpone with the melted chocolate (you can melt the chocolate in a double boiler or in the microwave, being careful not to burn it). Mix until the cream becomes fluffy and airy, then refrigerate it to firm up a bit. 6. Preparing the strawberry syrup Cut the strawberries into cubes and place them in a small pot with 2 tablespoons of sugar and 5 tablespoons of water. Boil over medium heat for a few minutes, stirring gently, until the sugar dissolves and the strawberries become soft. Let the mixture cool. 7. Assembling the cake Once the sponge has completely cooled, place it on a serving platter. Pour the strawberry syrup over the sponge, spreading it evenly. Then, add the mascarpone cream on top, spreading it evenly with a spatula. 8. Final chilling Put the cake in the refrigerator for a few hours (ideally, leave it overnight) to allow the cream to firm up and the flavors to meld. 9. Serving When you’re ready to serve the cake, you can decorate it with whole or sliced strawberries for an attractive look. Serve it with a glass of sweet wine or refreshing lemonade for a perfect contrast. Practical tips: - If you don’t have ricotta, you can use well-drained cottage cheese or mascarpone instead. - You can replace the strawberries with other seasonal fruits, like raspberries or blueberries, which pair perfectly with chocolate. - If you want a more decadent cake, add a layer of chocolate ganache on top of the cream. Nutritional information (per serving, estimated): - Calories: 320 kcal - Fat: 18 g - Carbohydrates: 34 g - Protein: 6 g Frequently asked questions: - Can I substitute mascarpone? Yes, you can use Philadelphia cheese or a combination of sour cream with a creamy cheese. - How long can the cake be kept? The cake can be stored in the refrigerator for up to 3-4 days, but it will be best in the first 2 days. - Can I use white chocolate? Of course! White chocolate will add extra sweetness and a different flavor, but make sure to adjust the sugar amount in the recipe accordingly. Conclusion: This chocolate cream and strawberry cake is not just a simple recipe, but also a true delight for the taste buds. With a fluffy sponge, rich cream, and the sweetness of strawberries, you will undoubtedly impress everyone. Give it a try and enjoy the smiles of your loved ones!

Chocolate cream cake

Tags

Categories