Chocolate cake with strawberry jelly
Delicious chocolate cake recipe with strawberry jelly
If you are looking for a quick and simple dessert that impresses with its flavor and appearance, you have come to the right place! This chocolate cake with strawberry jelly is the perfect combination of the fluffy texture of the base, the decadent chocolate cream, and the fruity sweetness of the jelly. It is a recipe that not only satisfies your sweet tooth but also brings a touch of joy to any occasion. It will surely become a favorite in your home!
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12
Ingredients:
For the base:
- 5 eggs
- 1 cup sugar
- 1 pinch of salt
- 6 tablespoons flour
- 2 tablespoons cornstarch
- 2 tablespoons cocoa powder
- 6 tablespoons water
- 6 tablespoons oil
- Rum essence
For the chocolate cream:
- 2 eggs
- 5 tablespoons sugar
- ½ package of butter (about 100g)
- 1 chocolate bar (about 100g)
- 2 tablespoons cocoa powder
- 2 tablespoons powdered sugar
For the strawberry jelly:
- 300g strawberries
- 2 tablespoons cornstarch
- 150g sugar
For the glaze:
- 1 chocolate bar (about 100g)
- 2 tablespoons butter
For the syrup:
- 1 cup water
- ½ cup sugar
- Rum essence
Making this dessert is a true pleasure. We will take each step one at a time and I will give you some useful tips to ensure that your cake will be a success.
Step 1: Preparing the base
Separate the egg whites from the yolks. It is essential that the bowl in which you beat the egg whites is completely clean, without any traces of fat, to achieve a perfect meringue. Start by beating the egg whites with a pinch of salt until they become frothy. Gradually add the sugar in small portions, continuing to mix until you obtain a firm and glossy meringue. This is a crucial step for achieving a fluffy and airy base.
In another bowl, combine the yolks with water and oil. Mix well and add the rum essence. Incorporate this mixture into the beaten egg whites, gently folding with a spatula, using up-and-down motions to avoid losing air from the mixture.
Mix the flour, cornstarch, cocoa powder, and baking powder in a separate bowl. Add the dry ingredients to the batter, spoon by spoon, continuing to mix with the spatula. This step is essential to avoid lumps.
Pour the batter into a rectangular mold lined with baking paper and bake at medium heat (about 180°C) for 25-30 minutes. Check with a toothpick; if it comes out clean, the base is ready. Let it cool on a rack.
Step 2: Preparing the chocolate cream
Beat the eggs with the sugar until they increase in volume and become frothy. In a pot, bring water to a boil and transfer the egg mixture. Cook in a double boiler, stirring constantly until it thickens like a pudding. It is important not to let the cream boil too hard, otherwise the eggs may curdle.
When the cream is ready, remove it from the heat and add the cocoa powder. Mix vigorously to ensure it is well incorporated. In another bowl, soften the butter and beat it with the powdered sugar. Then, pour in the melted chocolate (you can use the microwave to melt it quickly) and mix well. Finally, combine the chocolate cream with the butter cream.
Step 3: Preparing the strawberry jelly
Wash the strawberries well and cut them in half. In a pot, mix the strawberries with sugar and let them simmer on low heat, stirring occasionally. When the strawberries release their juice, add the cornstarch dissolved in cold water to avoid lumps. Continue cooking until the mixture thickens. Let the jelly cool.
Step 4: Preparing the glaze
For the chocolate glaze, melt the chocolate and butter in a double boiler, stirring constantly until well combined. Let it cool slightly before using.
Step 5: Assembling the cake
Cut the base in half lengthwise, then each half into two, so you have four parts. Start assembling the cake: take the first piece of the base, soak it with the syrup made from water and sugar, then spread a layer of chocolate cream. Continue with the second piece of the base, soak it again, add the strawberry jelly, and then the third piece of the base. The last piece of the base will be covered with syrup, followed by the chocolate glaze.
Let the cake cool in the refrigerator for a few hours, ideally overnight, to allow the flavors to blend perfectly.
Step 6: Serving
When you are ready to serve, cut the cake into portions and decorate each slice with a bit of strawberry jelly for an attractive appearance. This cake pairs perfectly with a cup of coffee or a fragrant tea, but can also be enjoyed alongside vanilla ice cream for a delicious contrast.
Nutritional benefits:
This cake contains ingredients that provide essential nutrients. Strawberries are rich in vitamin C and antioxidants, while dark chocolate, used in the cream and glaze, contains beneficial flavonoids for health. Additionally, eggs and butter provide proteins and healthy fats, contributing to a more filling dessert.
Frequently asked questions:
1. Can I use other fruits for the jelly?
Yes! The cake can easily be adapted with other fruits such as raspberries, blueberries, or peaches. Choose your favorite fruits and adjust the recipe according to the season.
2. How can I make a gluten-free base?
For a gluten-free version, you can replace the flour with a gluten-free flour blend and ensure that all other ingredients are also gluten-free.
3. What is the best way to store the cake?
The cake stores well in the refrigerator in an airtight container to maintain its freshness. It can also be consumed after a few days, but it is best fresh.
This chocolate cake with strawberry jelly recipe is not just a dessert, but a culinary experience that blends tradition with innovation. I wish you much success in preparing it and I can't wait to hear how it turned out! Enjoy!
Ingredients: Base: 5 eggs, 1 cup of sugar, a pinch of baking powder, 6 tablespoons of flour, 2 tablespoons of starch, 2 tablespoons of cocoa, 6 tablespoons of water, 6 tablespoons of oil, rum essence, a pinch of salt. Chocolate cream: 2 eggs, 5 tablespoons of sugar, half a pack of butter, 1 chocolate bar, 2 tablespoons of cocoa, 2 tablespoons of powdered sugar. Strawberry jelly: 300 g strawberries, 2 tablespoons of starch, 150 g sugar. Glaze: 1 chocolate bar, 2 tablespoons of butter. Syrup: water, sugar, rum essence.
