Chocolate Cake with Strawberries
Description
A divine dessert, combining the light bitterness of dark chocolate and the sweetness of strawberries.
Ingredients
At a glance
Difficulty
Moderate
Course
Desserts
Serves
8
The pastry:
The mousse:
- 100g dark chocolate
- 100g butter
- 100g icing sugar
- 50g flour (plain)
- 50g cornflour
- 30g cocoa (non sugared)
- 2 eggs
The mousse:
- 500g strawberries
- 200g dark chocolate
- 3 egg whites
- 200ml (single) cream
- 50g sugar
Methods/steps
The pastry:
Preheat the oven on 160°C (th.5).
Melt the chocolate with a little milk over a slow heat.
Whisk the egg yolks with the sugar till the mixture gets pale, then mix in the (soft) butter, then the melted chocolate and cocoa.
Beat the egg whites till stiff. Mix flour with cornflour. Gently incorporate egg whites into the chocolate mixture, alternately with flour and cornflour.
Pour the mixture into a (round) buttered cake pan and bake 40 min (check cooking time).
Let the cake for a while in the oven then turn it out of the pan.
The mousse:
Tail the strawberries. Put half of them in a mixer with the sugar, then filter this puree (taste the puree and add a little more sugar, or a drop of lemon juice, or even a draught of liqueur if you like it).
Melt the chocolate (in small pieces) in a bain-marie. Mix the strawberry puree into it after a while.
Beat the egg whites till stiff, incorporate them gently into the mixture.
Whip the cream, incorporate into the mixture. Then put it in the fridge.
Slice the other half strawberries. Divide the cake in 2 equal parts. Dispose half of the strawberries on the lower part, then pour the chocolate mousse, then the remaining strawberries and the top of the cake above all. Press lightly and put in the fridge for 3 hours.
Preheat the oven on 160°C (th.5).
Melt the chocolate with a little milk over a slow heat.
Whisk the egg yolks with the sugar till the mixture gets pale, then mix in the (soft) butter, then the melted chocolate and cocoa.
Beat the egg whites till stiff. Mix flour with cornflour. Gently incorporate egg whites into the chocolate mixture, alternately with flour and cornflour.
Pour the mixture into a (round) buttered cake pan and bake 40 min (check cooking time).
Let the cake for a while in the oven then turn it out of the pan.
The mousse:
Tail the strawberries. Put half of them in a mixer with the sugar, then filter this puree (taste the puree and add a little more sugar, or a drop of lemon juice, or even a draught of liqueur if you like it).
Melt the chocolate (in small pieces) in a bain-marie. Mix the strawberry puree into it after a while.
Beat the egg whites till stiff, incorporate them gently into the mixture.
Whip the cream, incorporate into the mixture. Then put it in the fridge.
Slice the other half strawberries. Divide the cake in 2 equal parts. Dispose half of the strawberries on the lower part, then pour the chocolate mousse, then the remaining strawberries and the top of the cake above all. Press lightly and put in the fridge for 3 hours.
Reviews
Additional Tips
'That cake does sound amazing. Being such a fan of chocolate, especially Belgian, I'm very tempted to give cake baking a go! (...) What kind of liqueur do you think would work well? One based on whiskey like Drambuie perhaps?' (anax)
'I never tried the cake with this kind of liqueur... I thought of one based on red fruit, but why not?' (MysticMC)
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