Chocolate Cake with Strawberries

Ingredients

• 6 Eggs
• 185 g dark chocolate (at least 70% cocoa)
• 80 g Butter
• 1 tsp vanilla essence
• 60 g raw cane sugar powder
• Salt
• 80 g spelt flour type 1050
• 40 g ground almonds
• 400 ml whipping cream
• 30 g whole cane sugar
• 1 tsp Cornstarch
• 400 g fresh ripe strawberries
• 120 g strawberry jam

Instructions

1. 1.

   Separate the eggs for the sponge batter, set aside two yolks. Roughly chop 60 g chocolate and melt it over a hot, non-boiling water bath. Beat butter with vanilla essence and 2 tbsp powdered sugar until creamy, then gradually fold in four remaining yolks. Whisk egg whites with a pinch of salt until stiff peaks form, add the rest of the powdered sugar and continue whisking until glossy and firm. Mix flour with almonds, then stir in melted chocolate into the butter mixture. Gently fold in the stiffly beaten egg whites.

2. 2.

   Fill the sponge batter into a springform pan lined with parchment paper and smooth the top. Bake in a preheated oven at 200°C (convection: 180°C, gas: level 3) for 35 minutes. Remove the finished cake from the oven, let it cool, release from the pan and allow it to fully chill on a cooling rack.

3. 3.

   For the cream, roughly chop 125 g chocolate and melt with cream in a saucepan over low heat, then remove from the stove. Meanwhile whisk the remaining two yolks with sugar and cornstarch, then add to the slightly cooled chocolate cream. Mix well and bring briefly to a simmer over low heat again, then take off the heat.

4. 4.

   Wash and clean strawberries, remove stems and cut them in half lengthwise.

5. 5.

   Cut the sponge base horizontally into two layers. Spread jam on the lower layer first, then spread a thin layer of chocolate cream. Place the upper layer on top and press lightly. Cover with the remaining cream and arrange strawberries cut side down on top. Refrigerate for one hour. Cut into pieces and serve.