Strawberry cake covered with chocolate
Strawberry cake covered with chocolate
Welcome to the world of delights! Today I will guide you step by step to create a quick and impressive dessert: a strawberry cake covered with chocolate, perfect for any occasion or simply to indulge yourself. This recipe is a family and friends favorite, thanks to the flavorful combination of fresh strawberries, a rich chocolate layer, and an elegant appearance.
Preparation time: 15 minutes
Cooling time: 12 hours
Total time: 12 hours and 15 minutes
Number of servings: 8-10
A brief history of the recipe
Strawberry cake, in its various forms, has been enjoyed over time by many people, being associated with moments of celebration and joy. Combining strawberries with chocolate is a tradition that has gained popularity due to the delicious contrast between the sweetness of strawberries and the fine bitterness of chocolate. This cake does not require a complicated base, making it ideal even for beginners.
Ingredients
For the crust:
- 35-40 ladyfingers
- 20g butter (for greasing)
For the filling:
- 700g fresh strawberries
- 500ml whipping cream
- One essence of vanilla (or vanilla extract)
For the glaze:
- 300g dark chocolate
- One cup of strong coffee
- 2 tablespoons of rum essence
For decoration:
- 200ml whipping cream (for decoration)
- 150g sliced almonds (toasted)
Preparation
1. Prepare the pan: Start by greasing a round pan with a diameter of 22 cm with butter. This step is essential to prevent the cake from sticking.
2. Ladyfinger crust: Break the ladyfingers into three parts and stick them to the walls and bottom of the pan. Make sure to arrange them well to form a solid base.
3. Preparing the strawberries: Wash the strawberries and, from the 700g, cut 250g in halves or quarters, depending on their size. Put them in a blender and turn them into puree. Then, pass the puree through a sieve to remove the seeds, obtaining a fine texture.
4. Whipping cream: In a large bowl, whip the cream with the vanilla essence until you achieve a firm consistency. Add the strawberry puree and the sliced strawberries. Gently mix, being careful not to deflate the cream too much.
5. Assembling the cake: Pour half of the strawberry mixture into the prepared pan with ladyfingers. Cover with a layer of ladyfingers, pour the remaining strawberry mixture, and finish with another layer of ladyfingers. If needed, break a few more ladyfingers to complete.
6. Cooling: Cover the pan with aluminum foil and place a plate on top to maintain pressure. Leave the cake in the fridge for 12 hours. This step is crucial to allow the flavors to combine and the cake to stabilize.
7. Preparing the glaze: After the cake has been in the fridge, carefully invert it onto a platter. Break the dark chocolate into pieces and put it in a saucepan along with the coffee. Melt over low heat, stirring continuously until the chocolate is completely melted. Remove from heat and add the butter, one piece at a time, mixing well with a mixer until you achieve a smooth glaze.
8. Toasting the almonds: In a skillet, toast the sliced almonds over medium heat, stirring constantly until they turn golden. These will add a crunchy texture to the cake.
9. Decorating the cake: Cover the cake with the chocolate glaze, ensuring it is evenly distributed. Use a wooden spoon to scatter the toasted almonds on the sides of the cake. Place the cake in the fridge for another hour to allow the glaze to set.
10. Serving: Before serving the cake, decorate it with whipped cream. You can also add a few slices of strawberries for a more vibrant appearance.
Useful tips
- Alternative with another fruit: If you want to experiment, this recipe can be adapted with other fruits, such as raspberries or blueberries. The flavors will delicately combine with the chocolate.
- Sweetening the whipped cream: If you prefer a sweeter cream, add a little powdered sugar during whipping.
- Complementary drinks: A glass of sparkling wine or fresh lemonade can be excellent accompaniments for this cake.
Nutritional information (per serving)
- Calories: approximately 320 kcal
- Fats: 22g
- Carbohydrates: 30g
- Proteins: 4g
Frequently asked questions
1. Can I use white chocolate?
Yes, white chocolate can be a delicious alternative, but it will slightly change the final taste of the cake.
2. How long can the cake be stored?
The cake keeps well in the fridge for 3-4 days, but it is best consumed fresh.
3. What can I do if I don’t have ladyfingers?
You can use cookies or leftover cake, but ensure they are firm enough to support the filling.
So, I invite you to try this recipe for strawberry cake covered with chocolate. It is simple, quick, and will surely become a favorite among your loved ones. Don’t forget to share the result with friends and family – each slice is full of love and care! Enjoy!
Ingredients: 35-40 ladyfingers 700g strawberries 20g butter 500ml cream for whipping one vanilla essenceGlaze 300g dark chocolate one cup of coffee 2 tablespoons rum essenceDecoration 200ml cream for whipping 150g sliced almonds
