Chocolate strawberry cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the short pastry, first mix flour, cocoa, icing sugar, salt, 75 g butter and 1 egg with the dough hooks of the hand mixer, then quickly work into a smooth dough with your hands. Shape the dough into a ball and wrap it in foil and chill it for about 1 hour.

2. 2

   Grease a springform pan (26 cm Ø) well. Roll out the dough on the floured work surface and place on the bottom of the mould. Sprinkle evenly with breadcrumbs. Melt 50 g butter. Roughly chop the chocolate and melt over a hot water bath.

3. 3

   Separate 4 eggs. Mix egg yolks with sugar, pudding powder, liquid butter, cream and low-fat curd. Beat the egg whites with the whisks of the hand mixer until stiff and fold into the quark mixture in 3 portions.

4. 4

   Halve the mass. Stir into one half of melted chocolate. First pour the chocolate cheese mixture, then the rest of the cheese mixture onto the shortcrust pastry base and smooth it down. In the preheated oven on the lower shelf (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

5. 5

   manufacturer) bake for about 45 minutes. Turn off the oven, open one gap and let the cake cool down for about 1 hour. Take the cake out of the oven, remove it from the tin and let it cool down on a cake rack for about 1 more hour.

6. 6

   In the meantime, wash and clean the strawberries and, except for a few for garnishing, cut them into slices. Stir 150 g jam until smooth and spread on the cake. Spread strawberry slices evenly on top.

7. 7

   Whip the cream and vanilla sugar with the whisk of the hand mixer until stiff and spread it on the cake in waves. Stir the rest of the jam until smooth and drizzle over the cream. Halve the strawberries and spread on the cake.

Nutrition Facts

KCAL
480 kcal

CARBS
51 g

FATS
24 g

PROTEINS
14 g