Chocolate strawberry tart

Name: Chocolate strawberry tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 4 Eggs (size M); 2 packages Vanillin sugar; 125 g Sugar; 40 g Cornstarch; 60 g Flour; 2 TABLESPOONS Cocoa powder; 500 g Strawberries; 400 g Whipped cream; 250 g Dark chocolate; 150 g Strawberry Jam; 25 g Coconut oil; 25 g white chocolate; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

4 Eggs (size M)
2 packages Vanillin sugar
125 g Sugar
40 g Cornstarch
60 g Flour
2 TABLESPOONS Cocoa powder
500 g Strawberries
400 g Whipped cream
250 g Dark chocolate
150 g Strawberry Jam
25 g Coconut oil
25 g white chocolate
baking paper

Directions

1
Separate two eggs. Beat the egg whites, 1 packet of vanillin sugar and 50 g sugar with the whisks of the hand mixer until stiff. Stir in the egg yolks. Mix 20 g starch, 30 g flour and 1 tablespoon cocoa and fold in carefully.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 12 minutes.
3
Take out, turn onto a cake rack, remove baking paper, let the base cool down. Mix a second base in the same way, bake and let it cool down.
4
Wash, drain and clean the strawberries and cut them into slices, except for about 16 pieces for decoration. Heat 150 g cream in a saucepan. Chop 150 g dark chocolate, stir into the cream until an even mass is formed.
5
While stirring occasionally, allow to cool for about 30 minutes.
6
Whip 150 g cream with the whisk of the hand mixer until stiff, adding 25 g sugar. Cut both sponge cake bases in half horizontally. Place one base on a cake plate, spread with 50 g jam and decorate with a cake ring
7
Carefully fold the whipped cream into the chocolate cream. Spread about 1/4 of it on the cake base, spread about 1/3 strawberry slices on top. Place another cake base on top, spread with 50 g jam, spread approx. 1/4 of the chocolate cream on top and spread approx. 1/3 strawberries on top.
8
Do the same with another floor. Place the last floor on top.
9
Carefully remove the cake from the ring and spread the remaining chocolate cream all around. Chill the cake for at least 1 1/2 hours.
10
Chop 100 g dark chocolate and coconut fat. Heat 100 g cream in a small pot. Melt chocolate and coconut oil in it. Let it cool down for about 15 minutes. Spread on the cake. Refrigerate the cake again for about 1 hour.
11
Chop light chocolate and melt it over a warm water bath. Spread the rest of the strawberries on the edge of the cake and decorate with liquid chocolate.