Chocolate-strawberry box

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Grease a box mould and sprinkle with breadcrumbs. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Break 250 g of chocolate into pieces for the dough. Melt with 250 g butter and sugar at low heat while stirring.

2. 2

   Pull off the stove. Separate eggs. Beat the egg white in 2 portions, each with 1 pinch of salt until stiff. Mix flour with 15 g cocoa. First stir the egg yolks and almonds and then the warm chocolate-butter mixture into the flour mixture.

3. 3

   Fold in 2 portions of beaten egg white.

4. 4

   Put the dough into the mould (it is very soft). Bake in a hot oven for about 45 minutes (when you test the cake with sticks, it should still be slightly moist). Leave to cool in the pan for about 45 minutes, then loosen the edges with a knife.

5. 5

   Carefully drop onto a plate and let it cool down.

6. 6

   For the cream, thaw 150 g strawberries, cut into small pieces. Mix 350 g cream cheese, vanilla sugar and 1 tablespoon icing sugar. Fold in strawberries. Cut the chocolate cake in half horizontally. Spread the cream cheese cream on the bottom cake layer.

7. 7

   Place the top shelf on top. Chill for at least 30 minutes.

8. 8

   For the frosting, break 100 g chocolate into pieces and melt in a hot water bath. Leave to cool for about 15 minutes. Sift 125 g icing sugar into a bowl. Add 250 g cream cheese. Stir with the whisks of the mixer for about 1 minute until creamy.

9. 9

   Stir in liquid chocolate by the spoonful. Coat the cake all around with the Frosting. Chill for at least 1 hour. Let 150 g strawberries thaw on a sieve for about 30 minutes and cut in half.

10. 10

    Dust the cake with approx. 1 tablespoon of cocoa. Arrange berries on top.

Nutrition Facts

KCAL
480 kcal

CARBS
37 g

FATS
34 g

PROTEINS
11 g