Chocolate and strawberry cake

Name: Chocolate and strawberry cake - Madalina E.
Ingredients: For the base: 5 eggs; 6 tablespoons of sugar; 7 tablespoons of flour; 2 tablespoons of cocoa; 1 teaspoon of baking powder. For the cream: 600 g of strawberries; 200 g of sugar; 200 ml of liquid cream; 1 1/2 packets of gelatin. For the glaze: 100 g of dark chocolate; 1 tablespoon of sour cream; 20 g of butter; strawberries for decoration.

Dessert - Chocolate and strawberry cake by Madalina E. - Recipia

Chocolate and Strawberry Cake I discovered this recipe after seeing all sorts of pictures of chocolate and strawberry cakes. It intrigued me, so I tried it a few times at home, and the combination is truly successful, without being heavy or syrupy. It’s the kind of cake with a fluffy base, lots of fruit cream, and a simple chocolate glaze. It’s made without special ingredients and isn’t complicated, but it does require a bit of patience during assembly. Quick Info Total time: about 4 hours (including cooling and assembling) Preparation time: 1 hour (for the base, cream, and glaze) Baking time: 30-40 minutes for the base Servings: 10-12 slices Difficulty: medium (not difficult, but requires attention to a few steps) Recipe type: homemade cake, suitable for special occasions or when you want a more refined dessert Ingredients For the base: 5 eggs 6 tablespoons sugar 7 tablespoons flour 2 tablespoons cocoa powder 1 teaspoon baking powder For the cream: 600 g fresh strawberries 200 g sugar 200 ml liquid cream 1 and 1/2 packets gelatin (18-20 g in total) For the glaze: 100 g dark chocolate 1 tablespoon sour cream 20 g butter For decoration: Fresh strawberries (optional, for syrup) 150 ml water 50 g sugar Preparation Method 1. Preparing the base 1. Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. 2. Gradually add the sugar while continuing to mix until it dissolves. When the egg whites are glossy and hold their shape, add the yolks, gently folding them in with a spatula from top to bottom, not with the mixer. 3. Sift the flour, baking powder, and cocoa directly into the bowl over the mixture. Gently fold everything together with the spatula to avoid deflating the egg whites. 4. Transfer the batter into a round cake pan (I use one with removable sides, 24-26 cm in diameter), greased and lined with parchment paper. 5. Place the pan in a preheated oven at 180°C. Bake the base for 30-40 minutes, until a toothpick inserted comes out clean. Do not open the oven door before 30 minutes. 6. Remove the base from the oven and let it cool completely on a wire rack or on the counter. Only after it has cooled completely do I cut it horizontally in half. 2. Strawberry cream 1. Wash the strawberries, remove the stems, and crush them coarsely. This can be done with a fork or a blender, but it shouldn’t be a puree – leave some larger pieces. 2. Place them in a saucepan with the sugar and mix. Then put it over medium heat and let it simmer for 30 minutes, stirring occasionally. Not more than that – I don’t want it to thicken like a jam. 3. After boiling, remove the saucepan from the heat and let the fruits cool. Meanwhile, hydrate the gelatin in cold water according to the package instructions (10-15 minutes). 4. Once hydrated, place the gelatin over very low heat, just enough to dissolve completely (do not boil). Mix it with the slightly cooled strawberry compote. Ensure it’s well combined and refrigerate until it starts to thicken slightly (it can also go in the freezer for 10-15 minutes if I’m in a hurry). 5. Whip the liquid cream with a mixer until it thickens. Remove the strawberry cream from the fridge (it shouldn’t be too firm, just denser) and gradually fold in the whipped cream with a spatula. 3. Syrup (optional) 1. For the syrup, boil 150 ml of water with 50 g of sugar until it comes to a boil. Flavors can be added, but it’s not mandatory. Let it cool completely. 4. Assembling 1. On a serving platter, place the ring from the removable cake pan and lay the first layer of the base. If desired, I can lightly soak it (not too much, so it doesn’t get too soft). 2. Pour the strawberry cream over the first layer, leveling it as best as I can. 3. Place the second layer on top of the cream and gently press it down with my palm to stick. 4. Refrigerate the cake for at least 2 hours, until the cream sets. 5. Chocolate glaze 1. Melt the dark chocolate in a double boiler along with the butter and sour cream. Stir gently until I achieve a glossy, homogeneous mixture. Let it cool well before using. 2. Carefully remove the ring from the cake. If necessary, run a knife around the edges. 3. Pour the glaze over the cake, spreading it quickly with a spatula and decorating with fresh strawberries. Why I make this recipe often It’s the kind of cake I make when I need something fresher, especially during strawberry season. The base is quick, the cream is light, and the chocolate with fruit makes the cake suitable for warmer days. It stays fresh in the fridge and doesn’t dry out too quickly. Tips and Variations Tips - The gelatin should not be boiled; otherwise, it won’t set the cream. - If the base seems too tall or too moist, it can be cut into three layers, but the cream won’t be enough for three layers. - Don’t rush the cooling of the cream – if it’s not cooled enough, it won’t set properly. Substitutions - Instead of fresh strawberries, canned ones can be used, but the taste will differ. - The liquid cream can be replaced with heavy cream. - The sour cream in the glaze can be replaced with liquid cream. Variations - You can add pieces of fresh strawberries to the cream for texture. - If you want a more intense chocolate flavor, you can sprinkle chocolate chips between the base and cream. - The base can also be made with whole wheat flour, but the texture will be denser. Serving Ideas - Serve cold, directly from the fridge. - For decoration, a few halved strawberries on top are sufficient. - It can be cut into smaller portions if you have many guests. Frequently Asked Questions 1. Can I use other fruits in the cream? Yes, it works with raspberries or blueberries, but the sugar proportions may need adjusting depending on how sweet the fruits are. 2. How do I know the base is baked? Insert a toothpick in the center of the base after 30-35 minutes. If it comes out clean, it’s done. If there’s batter on it, leave it for a few more minutes. 3. What should I do if the cream doesn’t set? Most likely, the gelatin didn’t dissolve properly, or the fruits were too warm. You can leave the cake in the fridge longer, but if it still doesn’t set, there’s not much you can do at this stage. 4. Can the cake be made a day in advance? Yes. It keeps well in the fridge, and the flavor develops better overnight. 5. Can I make the base in advance and freeze it? The base can be frozen well, wrapped tightly in plastic wrap, but the taste is better fresh. Nutritional Values (estimates) One slice of cake (out of 12 slices) has about 250-300 kcal. Estimated macronutrients per slice: 4-5 g protein, 35-40 g carbohydrates, 11-13 g fat. It depends on how much glaze and cream you use, but it’s a medium-calorie cake with plenty of fiber from the fruit. Storage and Reheating The cake keeps in the fridge, covered, for up to 3 days. I do not recommend reheating it, as it’s a fruit and cream cake. After 2-3 days, the cream starts to release water, and the base can become too soft. It’s better consumed cold, directly from the fridge.

Chocolate and strawberry cake

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