We suggest this chocolate cake with strawberry cream, everyone will love this delicious mixture of flavors.
INGREDIENTS
For the cake:
200 grams (7 ounces) dark chocolate
100 grams (1/2 cup) margarine
6 eggs
1 tablespoon liquid caramel
1 teaspoon baking powder
Zest of one lemon
150 grams (2/3 cup) granulated sugar
100 ml (1/2 cup) milk
150 grams (1 cup) all-purpose flour
For the cream:
200 grams (7 ounces) strawberries
200 ml (1/2 pint (236 ml)) heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
DIRECTIONS
For the cake:
Preheat the oven to 180ºC (350ºF). Grease a round cake pan (22 x 10 centimeters (8 2/3 x 4 inches)) with margarine and dust with some flour.
Put the chocolate broken into pieces and the margarine in a bowl. Melt in the microwave. Remove from microwave and stir with a fork until a creamy mixture.
In an electric mixer, beat on medium speed the eggs, the sugar and the lemon zest until obtain a homogeneous mixture. Add the chocolate, milk, the liquid caramel and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture.
Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 55 minutes (the time depends on the oven).
Remove the cake from oven, unmold onto a plate and let cool to room temperature.
For the cream:
Remove the stem from the strawberries and wash them. Put the strawberries cut into pieces in a blender and blend on high until smooth.
In a bowl, whip the cream with the powdered sugar and the vanilla extract until stiff peaks form. Pour the strawberry cream and fold gently with a spatula.
Slice the cake in half with a knife and fill with half of the cream. Cover with the top slice of the cake, spread the top of the cake with the remaining cream and garnish with strawberries.
Refrigerate the cake for approximately 1 hour and serve.
Note: The cake should be consumed on the same day or in two days at the most.
INGREDIENTS
For the cake:
200 grams (7 ounces) dark chocolate
100 grams (1/2 cup) margarine
6 eggs
1 tablespoon liquid caramel
1 teaspoon baking powder
Zest of one lemon
150 grams (2/3 cup) granulated sugar
100 ml (1/2 cup) milk
150 grams (1 cup) all-purpose flour
For the cream:
200 grams (7 ounces) strawberries
200 ml (1/2 pint (236 ml)) heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
DIRECTIONS
For the cake:
Preheat the oven to 180ºC (350ºF). Grease a round cake pan (22 x 10 centimeters (8 2/3 x 4 inches)) with margarine and dust with some flour.
Put the chocolate broken into pieces and the margarine in a bowl. Melt in the microwave. Remove from microwave and stir with a fork until a creamy mixture.
In an electric mixer, beat on medium speed the eggs, the sugar and the lemon zest until obtain a homogeneous mixture. Add the chocolate, milk, the liquid caramel and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture.
Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 55 minutes (the time depends on the oven).
Remove the cake from oven, unmold onto a plate and let cool to room temperature.
For the cream:
Remove the stem from the strawberries and wash them. Put the strawberries cut into pieces in a blender and blend on high until smooth.
In a bowl, whip the cream with the powdered sugar and the vanilla extract until stiff peaks form. Pour the strawberry cream and fold gently with a spatula.
Slice the cake in half with a knife and fill with half of the cream. Cover with the top slice of the cake, spread the top of the cake with the remaining cream and garnish with strawberries.
Refrigerate the cake for approximately 1 hour and serve.
Note: The cake should be consumed on the same day or in two days at the most.
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