Chocolate Cream Strawberry Cake
For the Cake:
- 180g (3/4 cup) Butter
- 190g (1 cup) Sugar
- 3 Eggs
- 220g (1 3/4 cups) Flour
- 40g (1/2 cup) Cocoa
- 1 tsp Baking Powder
- 240ml (1 cup) Milk
- 75g (2.6 oz) Dark Chocolate
For the Cream:
- 200g (7 oz) Dark Chocolate
- 600ml (2 1/2 cups) Heavy Cream
- 10 Gelatin Sheets
- 40g (1/4 cup) Sugar
- 500g (about 1 lb) Strawberries
- For the cake, beat the butter with sugar until creamy.
- Add eggs one at a time, mixing well.
- Mix the flour with cocoa and baking powder and add it alternately with the milk to the batter.
- Melt the chocolate in a double boiler and stir it into the batter.
- Pour the batter into a round cake pan with a diameter of 26cm (about 10 inches) and bake for about 30-40 minutes at 160°C (320°F) convection.
- Wash and cut the strawberries.
- For the cream, let the gelatin soak in cold water for 10 minutes.
- Bring about 200g (about 3/4 cup) of the heavy cream to a boil, remove from the heat, and add the chocolate.
- Beat the remaining heavy cream with sugar until stiff.
- Squeeze the gelatin and stir it into the warm chocolate mixture. Gently fold in the remaining heavy cream.
- Cut small cakes and place a cake collar around the cake.
- Arrange strawberries all around and press them against the collar. Place the remaining strawberries on the bottom.
- Pour in the cream and refrigerate the cakes for about 2 hours.
- Before serving, dust with cocoa powder and decorate with berries.
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