The reason why this is called a quick strawberry chocolate cake is because it bakes in 20 minutes flat. Furthermore, once the cake is completely cooled, is is sandwiched with some whipped cream and fresh strawberries, at which point it is ready to go.
In fact, this is a cake best served immediately. Note that texture of the cake changes upon refrigeration and the cake is best made and consumed on the same day.
Ingredients:
200g dark chocolate, chopped
90g butter
5 eggs, separated
3/4 cup sugar
1/3 cup flour
1/2 tsp baking powder
1 cup whipping cream
3 Tbsp sugar
250g fresh strawberries
Method:
Melt the chocolate and butter over hot water, remove from heat and stir in the egg yolks, sugar, and flour.
Beat egg whites until soft peaks form; fold lightly into chocolate mixture.
Pour batter into two prepared round cake tins, 20cm in diameter.
Bake in preheated 350F oven for 20 minutes or until cake shrinks slightly from sides of tin. Stand 5 minutes before turning onto wire rack to cool completely.
Whip cream to stiff peaks with three tablespoons sugar. Hull and halve the strawberries and place cut side down on one of the cakes. Spread the sweetened whipped cream over, and top with the second cake layer.
Can be served immediately. Note that texture of the cake changes upon refrigeration and the cake is best made and consumed on the same day.
صحة و عافية
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