Chocolate cake with strawberries (cold)
Chocolate Strawberry Ice Cream Cake – An Explosion of Flavors and Textures
If you're a fan of chocolate and strawberries, this cake is just what you need to satisfy your sweet cravings! With a crunchy base, a smooth chocolate cream, and a decoration of tempting strawberries, this dessert is not only delicious but also easy to make. Perfect for a special occasion or to treat your family on an ordinary day, this chocolate strawberry ice cream cake is sure to become a favorite. Let’s get started!
Preparation time: 30 minutes
Chilling time: 1 hour
Total time: 1 hour 30 minutes
Servings: 8-10
Ingredients
For the base:
- 300-350 g biscuits (preferably digestive biscuits or petit beurre)
- 2 tablespoons cocoa powder
- 100 g butter (melted)
- Milk (as needed, to achieve a slightly moist mixture)
For the chocolate cream:
- 200 g dark chocolate (at least 70% cocoa for an intense flavor)
- 500 ml heavy cream
- Rum essence (optional, but recommended for a subtle aroma)
For the glaze:
- 150 g dark chocolate
- 200 ml heavy cream
For decoration:
- Strawberries of the same size (about 12-15 pieces)
- Heart-shaped candies for decoration
- White chocolate (to add a color contrast)
Preparation
Step 1: Prepare the base
The first step to achieving this delicious cake is preparing the base. Start by crushing the biscuits. Don’t worry if there are some larger pieces left – those textures add character. In a bowl, combine the crushed biscuits with the two tablespoons of cocoa powder.
Tip: Choose quality biscuits, as they will influence the final taste of the cake.
In a small pan, melt the butter and gradually add it to the biscuit mixture. Start adding milk gradually, stirring continuously, until you achieve a consistency similar to that of biscuit salami. It should be moist but not too liquid.
Prepare a round cake pan with removable sides by lining it with plastic wrap for easy removal. Pour the biscuit mixture into the pan, leveling and pressing it well onto the bottom. Now, place the pan in the fridge while we prepare the chocolate cream.
Step 2: Make the chocolate cream
In a saucepan, combine the heavy cream and the broken dark chocolate. Gently heat the mixture, stirring constantly with a whisk, until the chocolate completely melts and the mixture is smooth. It’s important not to boil the cream to maintain the texture.
Once you have a smooth mixture, let it cool to room temperature, then refrigerate it for at least an hour. After it has chilled, add the rum essence and mix with a mixer until the cream becomes thick and lighter in color.
Tip: High-quality chocolate will make a significant difference in the final taste of the cream. Choose chocolate with a high cocoa content for an intense flavor.
Step 3: Assemble the cake
Remove the base from the fridge and take off the plastic wrap. Transfer it to a serving platter. Spread a thin layer of chocolate cream over the base, then prepare the strawberries. Choose beautiful, evenly sized strawberries, removing their stems. Wash them well and let them drain.
Slice a few strawberries lengthwise and arrange them around the edge of the cake, with the cut side facing outwards. Then, place the remaining whole strawberries on top of the cake. Pour the chocolate cream over the strawberries, filling in the gaps and smoothing the surface. Put the cake back in the fridge for 30 minutes.
Step 4: Prepare the glaze
In a saucepan, combine the dark chocolate with the heavy cream for the glaze. Gently heat the mixture, stirring until it is smooth. Reserve about a quarter of this glaze for decoration.
Let the glaze cool slightly, then pour it over the cake, starting from the center and allowing it to drip down the sides. Smooth the surface nicely and put the cake back in the fridge to allow the glaze to set.
Step 5: Decoration
For an elegant look, choose a few beautiful strawberries with stems, and dip them halfway in the reserved chocolate glaze. Place them in the center of the cake, adding heart-shaped candies around the edges for a touch of cheer.
Final Tip
For an extra touch of originality, you can sprinkle shredded coconut or crushed toasted nuts on top of the cake, giving it a crunchy note.
Frequently Asked Questions
1. Can I use a different type of biscuit for the base?
Yes, you can use any type of biscuit you like, but digestive biscuits or petit beurre are the most suitable due to their texture.
2. How can I prevent the cream from curdling?
Make sure the heavy cream and chocolate are at room temperature before combining them. Also, stir constantly to avoid lumps.
3. Can I replace strawberries with other fruits?
Certainly! This cake can be made with other seasonal fruits such as raspberries, blueberries, or peaches.
Nutritional Benefits
This chocolate strawberry cake is not just a sweet treat, but also a source of antioxidants thanks to the dark chocolate and strawberries. Dark chocolate is known for its heart-healthy benefits, while strawberries provide a good dose of vitamin C.
Conclusion
I guarantee that this chocolate strawberry ice cream cake will become a favorite among your loved ones. It’s an elegant dessert that’s easy to make and perfect for any occasion. Share it with your loved ones and enjoy every delicious slice! Bon appétit!
Ingredients: For the base: 300-350 g biscuits, 2 tbsp cocoa, 100 g butter, a little milk. For the chocolate cream: 200 g dark chocolate, 500 ml liquid cream, rum essence. For the glaze: 150 g dark chocolate, 200 ml liquid cream. Also needed: strawberries of the same size, heart-shaped candies, white chocolate for decoration.
