Chocolate-cream cake with strawberries
4 servings
34 minutes
Chocolate cream cake with strawberries is a harmonious blend of tender chocolate sponge, airy cream, and juicy berries. Inspiration for this dessert can be found in Greek cuisine, which values the balance of flavors and textures. Bitter chocolate adds a rich taste while the cream creates lightness. Strawberries add freshness and a sweet tanginess that contrasts with the chocolate base. This cake is not only aesthetically beautiful but also perfect for festive occasions, tea parties, and romantic evenings. Its velvety texture melts in your mouth, leaving a delicate aftertaste. It pairs wonderfully with a cup of aromatic coffee or light dessert wine, making each bite a small gastronomic delight.
1
Melt the butter and dissolve the chopped chocolate in it. Whisk 60 grams of sugar and an egg, then add the chocolate mixture.
- Butter: 30 g
- Dark chocolate: 75 g
- Chicken egg (large): 1 piece
2
Combine flour with baking powder and add to the chocolate-egg mixture. Line a 24 cm diameter mold with paper and fill it with the batter.
- Wheat flour: 50 g
- Baking powder (raising agent): 0.5 tablespoon
3
Bake at 200 degrees for 12-15 minutes. Remove and cool.
4
Soak the gelatin in water. Heat the milk, citrus zest, vanilla sugar, and 50 grams of regular sugar. Strain the liquid.
- Leaf (sheet) gelatine: 3.5 pieces
- Milk: 175 ml
- Vanilla sugar: 15 g
- Lemon zest: 0.5 piece
5
Squeeze the gelatin and dissolve it in milk. Cool the mixture.
6
Whip the cream and add it to the milk that has started to gel. Place the sponge cake in a clean mold, spread the cream mixture on top, smooth it out, and refrigerate for about 3-4 hours.
- Double cream 40% fat: 150 ml
7
Slice the strawberries and decorate the cake. Cover the berries with cake glaze (prepare according to the package instructions or make it yourself: boil clear juice, for example, apple, with starch (2 tablespoons of starch for 250 ml of juice). Cool down.
- Strawberry: 500 g
