Gateau au chocolat

Ingredients

Directions

1. 1

   Put 100 g of small strawberries in the refrigerator. Defrost 150 g strawberries at room temperature (approx. 2 hours)

2. 2

   Roughly chop 150 g chocolate and melt over a warm water bath. Cut butter into pieces, add to chocolate and melt in it while stirring and let it cool down for about 5 minutes

3. 3

   Separate eggs, beat egg whites and salt until stiff. Mix egg yolks and 125 g sugar briefly (do not stir until creamy). Pour the chocolate-butter mixture into the sugar-egg yolk and stir. Add the flour and also stir. fold in 2 portions of beaten egg white

4. 4

   Put the dough into a greased springform pan (18 cm Ø) and smooth it down. Bake in the preheated oven, middle shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Let it cool down on a cake rack

5. 5

   Puree the defrosted strawberries and 2 tbsp. orange juice and place in a pot with the jam sugar. Bring to the boil while stirring and let it bubble for about 4 minutes. Stir in frozen strawberries and let them cool down. Stir in between

6. 6

   Coarsely chop 50 g chocolate and place in a pot together with 50 g cream and coconut oil. Melt at low heat while stirring. Let cool down for 10-15 minutes

7. 7

   Whip 150 g cream until semi-stiff. Cream mascarpone, 25 g sugar, vanillin sugar and 2 tbsp. orange juice. Fold in the cream. Remove the chocolate cake from the mould and lift onto a cake plate. Spread the mascarpone cream on the cake and spread loosely. Spread strawberries on it and pour the chocolate sauce over it. Decorate with a fresh strawberry as desired

8. 8

   Waiting time approx. 1 hour