Chocolate cake with cream and strawberries

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Spread the nuts on a baking tray and roast them in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 15 minutes. Wash and clean the strawberries and, except for a few for decoration, cut them into slices. Sprinkle with 2 tablespoons of sugar and leave to stand. Roughly chop the chocolate. Melt the butter and chocolate over a hot water bath and chill. Grind the nuts, up to 100 g, in the universal chopper in portions.

2. 2

   Coarsely chop the remaining nuts. Separate the eggs. Whisk the egg yolks and 300 g sugar until light and creamy with the whisk of the hand mixer. Mix nuts and chocolate and stir into the whipped egg yolks. Beat the egg whites with the whisks of the hand mixer until stiff and fold in carefully. Pour into a greased and sugar-spread springform pan (26 cm Ø) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-60 minutes. Take the cake out of the oven and let it cool down in the mould. In the meantime whip cream and vanilla aroma until semi-stiff. Stir in crème fraiche. Carefully remove the cake from the tin and cut into pieces.

3. 3

   Pour into a greased and sugar-spread springform pan (26 cm Ø) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-60 minutes. Take the cake out of the oven and let it cool down in the mould. In the meantime whip cream and vanilla aroma until semi-stiff. Stir in crème fraiche. Carefully remove the cake from the tin and cut into pieces. Arrange on plates with strawberries and crème fraiche. Decorate with strawberries

4. 4

   2 hours waiting time

Nutrition Facts

KCAL
470 kcal

CARBS
23 g

FATS
38 g

PROTEINS
7 g