Strawberry dream with chocolate heart
easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp e
- 7-10 Tbsp some + 250 g flour
- 200 g Dark chocolate
- 3 Eggs (Gr. M)
- 200 g + 4 tablespoons sugar
- 1 TEASPOON Vanilla flavour (bottle)
- 1 TABLESPOON Cocoa
- 2 TEASPOONS Baking Powder
- 1 TEASPOON Baking soda
- 2 packages Cream stabiliser
- 400 g Whipped cream
- 2-3 knife tip pink food coloring
- 300 g Strawberries
- 7-10 Tbsp Cling film
Directions
- 1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a ring or Savar form (approx. 1.4 l capacity) and dust with flour. For the dough, roughly chop the chocolate. Melt with 200 g butter in a warm water bath.
- 2
Leave to cool at lukewarm.
- 3
Cream eggs, 200 g sugar and vanilla flavouring with the whisks of the mixer. Mix 250 g flour, cocoa, baking powder and baking soda. Stir the chocolate mixture into the egg mixture. Pour the dough into the mould.
- 4
Bake in a hot oven for 30-35 minutes. Take out the cake, let it rest in the pan for about 15 minutes. Turn out onto a grid and let it cool down.
- 5
Mix the cream firmer with 4 tablespoons of sugar. Whip the cream until slightly creamy, adding enough food colouring until the cream turns pink. (You could also leave out the colour.) Allow the cream setting agent to trickle in and continue beating until the cream is firm.
- 6
Coat the cake with the cream. Chill for about 1 hour.
- 7
Wash and clean the strawberries, dab them dry and cut them into very thin slices, otherwise they will slip on the cream mixture. Spread the strawberry slices on the spread cake and press them down a little.
Nutrition Facts
390 kcal
35 g
24 g
5 g
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