Strawberry cake with chocolate cream

Strawberry cake with chocolate cream: a sweet delicacy that will delight your taste buds

A strawberry and chocolate cream cake is the perfect choice for any occasion, from birthdays to gatherings with friends. This recipe is a refined combination of the natural sweetness of strawberries and the richness of chocolate, offering an unforgettable culinary experience. Inspired by old traditions of fruit dessert preparation, this cake reminds us of joyful moments spent around the table.

Preparation time: 45 minutes
Baking time: 30-35 minutes
Total time: 4-5 hours (including cooling)
Number of servings: 8-10

Ingredients

For the strawberry caramel:
- 10 tablespoons of sugar
- 500 g of fresh strawberries

For the base:
- 6 eggs
- 6 tablespoons of oil
- 200 g of sugar
- 200 g of flour
- 1 packet of baking powder

For the syrup:
- 250 g of sugar
- 250 ml of water
- rum essence (to taste)
- 1 sachet of instant coffee (or a cup of concentrated coffee)

For the cream:
- 250 g of chocolate (preferably with a high cocoa content)
- 125 ml of liquid cream
- rum essence (optional)

For decoration:
- Whipped cream (to taste)

Instructions

Step 1: Preparing the caramel for strawberries

1. In a taller pot, add the 10 tablespoons of sugar.
2. Place the pot over low heat, stirring gently until the sugar starts to melt and turns golden. Be careful not to burn it!
3. Once the caramel is ready, immediately pour it into a removable cake pan, spreading it evenly on the sides. It’s better to use a pot, as it can prevent caramel leakage.
4. Let it cool and harden.

Step 2: Preparing the strawberries

1. Preheat the oven to 150°C.
2. Place the strawberries on a baking tray lined with parchment paper and put them in the oven for 15 minutes to soften slightly.
3. After they have cooled, remove them and set aside, keeping the syrup formed.

Step 3: Preparing the base

1. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until they form peaks.
2. Gradually add the sugar and continue beating until you achieve a firm meringue.
3. In another bowl, mix the yolks with the 6 tablespoons of oil.
4. Gently fold the yolks into the egg whites using a spatula or whisk.
5. Sift the flour with the baking powder and gradually add it to the egg mixture, stirring carefully to avoid deflating the egg whites.
6. Pour the base mixture over the caramelized strawberries in the pot.
7. Bake the base at 180°C for 30-35 minutes. Check with a toothpick to see if it’s done; it should come out clean.

Step 4: Preparing the chocolate cream

1. Chop the chocolate into small pieces. In a heatproof bowl, add the liquid cream.
2. Place the bowl over a double boiler, stirring constantly until the chocolate completely melts and you achieve a creamy consistency. If you want a less dense cream, you can add a little more cream.
3. Add the rum essence for extra flavor.

Step 5: Preparing the syrup

1. In a pot, caramelize 250 g of sugar and add the water. Stir until completely dissolved.
2. Let the syrup cool, then incorporate the rum essence and the instant coffee or concentrated coffee.

Step 6: Assembling the cake

1. Once the base has cooled, place a plate over the pan and flip the cake.
2. Slice the cake in half, soaking the bottom part with the prepared syrup.
3. Add the chocolate cream and cover with the top part of the cake.
4. Decorate as desired, using whipped cream or other ingredients you like.

Useful tips

- Caramel: Attention is key! Caramel can burn very quickly, so don’t leave it unattended.
- Strawberries: Use well-ripened strawberries for a more intense flavor. If you don’t have strawberries, you can experiment with other seasonal fruits.
- Base: If you want a richer cake, you can replace the flour with almond flour or add cocoa to the batter for a chocolate base.
- Syrup: Add a little vanilla extract to the syrup for an even more pleasant aroma.

Delicious combinations

This cake pairs perfectly with a scoop of vanilla ice cream or a glass of sparkling wine. Additionally, a warm drink of coffee or tea can wonderfully complement the meal.

Frequently asked questions

1. Can I use other fruits instead of strawberries?
Yes, you can experiment with peaches, cherries, or raspberries, adjusting the baking time according to the chosen fruits.

2. How can I keep the cake fresh?
I recommend storing it in an airtight container in the refrigerator, where it will stay fresh for 3-4 days.

3. How can I make the cake less sweet?
You can reduce the amount of sugar in the base and syrup, and the chocolate cream can be made with dark chocolate, which has a lower sugar content.

This strawberry cake with chocolate cream is a recipe that promises to impress with its simplicity and refined taste. Each slice is an explosion of flavors that will make you fall in love with cooking! So, don’t hesitate to try it and personalize it to your taste. Enjoy!