The Double Chocolate and Strawberry Cake is made up of two discs of sponge cake filled with delicious chocolate cream and fresh strawberries. This chocolate cake is perfect for any occasion and surprisingly simple to make!
Recipe
Double Chocolate and Strawberries Cake
The Double Chocolate and Strawberry Cake is made up of two discs of sponge cake filled with delicious chocolate cream and fresh strawberries
Equipment
- cake pan 24 cm (9-inch)
Ingredients
- 100 g flour
- 30 g potato starch
- 120 g sugar
- 190 g bitter cocoa
- 4 large eggs
- 250/300 gr. strawbererrie
For the chocolate cream:
- 200 ml milk or cream
- 2 egg yolks
- 40 g sugar
- 8 g corn flour
- 100 g 50% dark chocolate
- 10 g butter
Instructions
- In a bowl mix the eggs with the sugar, whisk until the mixture is thick and frothy (it will take about 8/10 minutes).
- Preheat the oven to 160 °.
- Grease and flour a 24 cm cake tin.
- Sift the flour, starch and cocoa twice.
- Mixing with a spatula from the bottom up, add the flour, taking care to mix it gently so as not to deflate the eggs.
- Pour the mixture into the pan and level the surface.
- Bake for about 30/35 minutes or until the cake is cooked (try the toothpick).
- Let it cool in the cake tin for 10 minutes then transfer it to the wire rack.
For the Filling:
- Beat the eggs with the sugar and the cornstarch with the electric mixer.
- In a saucepan, heat the milk or cream. When it is hot, pour it a little at a time into the eggs and put everything back on low heat. Cook until the cream has thickened, stirring constantly.
- Reduce the chocolate flakes and add it to the cream, stirring until it has melted, turn off and add the butter, stirring constantly. Let it cool down.
- Wash, dry and cut the strawberries into wedges, keeping some of them aside for decoration.
- Cut the sponge cake in two, spread half the chocolate cream and complete with the strawberries. Overlap the other disc, spread the remaining cream and decorate with the remaining strawberries.
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