Chocolate cake with strawberries and hazelnuts

Chocolate, Strawberry, and Hazelnut Cake

I propose a delicious recipe for a refined cake with chocolate, strawberries, and hazelnuts, perfect for any special occasion. This quick dessert impresses not only with its appearance but also with its savory combination of flavors. The total preparation time is approximately 2 hours, and the recipe is sufficient for 10 servings.

The necessary ingredients are:

For the base:
- 6 fresh eggs
- 180 g sugar
- 150 g flour
- 30 g cocoa
- 20 ml oil

For the chocolate and hazelnut mousse:
- 300 g hazelnut chocolate
- 400 ml cream
- 2 packets of gelatin

For the strawberry mousse:
- 300 g preserved strawberries
- 100-150 ml water
- 400 ml cream
- 2 packets of gelatin
- Sugar, if needed

For decoration:
- Chocolate glaze: 100 g milk chocolate, 25 g butter, 50 ml cream
- Raffaello candies: 170 g condensed milk, 2 1/2 tablespoons of powdered milk, 20 g butter, 60 g coconut
- Ladyfingers
- 100 g cream for decoration

Step-by-step instructions:

1. Preparing the base:
Start by preheating the oven to 160°C (low heat). In a large bowl, mix the whole eggs with the sugar for about 15 minutes until the mixture becomes fluffy and light in color. Add the oil and cocoa, mixing gently to avoid losing the incorporated air. Finally, fold in the flour using a wooden spoon and mixing in circular motions from top to bottom.

2. Baking the base:
Line a 26 cm cake pan with parchment paper and pour in the base mixture. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. When done, let it cool in the oven with the door ajar to avoid cracking.

3. Preparing the chocolate mousse:
Chop the hazelnut chocolate in a food processor or grate it. Place the chocolate in a bowl, add 100 ml of cream, and heat in the microwave for 1 minute until melted. Soak the gelatin in cold water, then melt it in the microwave for 10 seconds and add it to the warm chocolate. When the chocolate is at room temperature, fold it into the whipped cream.

4. Preparing the strawberry mousse:
Mix the preserved strawberries with 100-150 ml of water and sugar if needed. Soak the gelatin in cold water and melt it, then incorporate it into the strawberry mixture. Whip the cream and gently fold it into the strawberry mixture.

5. Assembling the cake:
In the pan where you baked the base, place a disc of the base, followed by the chocolate mousse, then another disc of the base. Continue with the strawberry mousse and another disc of the base.

6. Preparing the glaze:
In a bowl, combine the chopped chocolate, butter, and cream. Heat in the microwave for one minute, stirring well to achieve a smooth mixture. Pour the glaze over the last base of the cake.

7. Decorating the cake:
Once the mousses have set, you can start decorating. Spread a thin layer of cream around the cake to stick the ladyfingers. Use a piping bag to create shapes with the cream and add the Raffaello candies, completing the elegant look of the cake.

Serving suggestion:
Serve the cake cold, cut into slices, accompanied by a strawberry sauce or a scoop of vanilla ice cream. This chocolate, strawberry, and hazelnut cake will surely be a treat for any sweet lover.

Experiment with this recipe and feel free to add a touch of creativity, such as a hint of vanilla or almond extract for the mousse. You will surely achieve a perfect result every time!