Negresă with rhubarb and strawberries in a tray

Name: Negresă with rhubarb and strawberries in a tray
Ingredients: 200 g dark chocolate; 100 ml milk; 1 pinch salt; 170 g flour; 4 eggs; 2 tablespoons coconut sugar; 2 tablespoons oil; 1 packet baking powder; 2 rhubarb stalks (cleaned); 10 strawberries; 1 tablespoon sugar

Dessert - Negresă with rhubarb and strawberries in a tray by Ariana C. - Recipia

Negresă with rhubarb and strawberries is a Romanian chocolate cake, with a base of chocolate melted in milk and the fruit laid at the bottom. Spring rhubarb and strawberries sit at the bottom, and the batter is poured over them into a 20 x 30 cm tin. I look at the thickness of the rhubarb first and pick the thin stalks. Preparation: 20 minutes. Cooking: 35 minutes. Total time: 55 minutes. Servings: 12. About 205 kcal and 5 g protein per serving.

Ingredients

200 g dark chocolate
100 ml milk
1 pinch salt
170 g flour
4 eggs
2 tablespoons coconut sugar
2 tablespoons oil
1 packet baking powder
2 rhubarb stalks (cleaned)
10 strawberries
1 tablespoon sugar

Preparation

1. Melt the chocolate, broken into pieces, over low heat in 100 ml milk with a pinch of salt, stirring, for 5 minutes, until smooth. 2. Let the chocolate cool a little. 3. Line the 20 x 30 cm tin with baking paper and sprinkle with a tablespoon of sugar. 4. Clean the rhubarb, cut it into pieces and arrange them in the tin, as evenly as you can. 5. Wash the strawberries, halve them and place them between the rhubarb pieces. 6. Add 2 tablespoons coconut sugar and the eggs to the melted chocolate, one at a time, stirring after each one. 7. Add the flour, baking powder and 2 tablespoons oil, then mix well. 8. Pour the mixture over the rhubarb and strawberries and level it gently. 9. Put the tin in the oven preheated to 180 degrees C, for 20 to 30 minutes, until a toothpick comes out clean. 10. Let the cake cool and cut it into cubes.

Notes

If the rhubarb seems too sour, sprinkle it with a teaspoon of sugar before adding the mixture. Dry the strawberries well with paper towel after washing, otherwise they leave water on the base. If you have frozen ones, let them thaw and drain them well. For a picnic, I bake it the day before and take it cut into cubes. It goes well with iced tea or a fruit juice. Coconut sugar can be replaced with 3 tablespoons white sugar, and the cake contains gluten, eggs and dairy. Keep covered in the fridge for up to 3 days.