Chocolate Cake with Strawberries
The chocolate cake with strawberries from Spoonsparrow also works for inexperienced bakers, because the cake is not baked but chilled!
Ingredients
- 300 g whole wheat cookies (e.g., butter cookies)
- 2 tbsp cocoa powder
- 100 g butter
- 175 g dark chocolate
- 3 sheets white gelatin
- 200 ml whipping cream
- 200 g mascarpone
- 200 g Low-fat quark
- 1 tbsp powdered sugar from raw cane sugar
- 6 strawberries
Instructions
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1.
Crush the cookies finely and mix with 1 tsp cocoa powder. Melt the butter and 75 g of chocolate together in a pot over low heat, add to the crumbs and stir thoroughly. Pour the mixture into a form lined with parchment paper, press firmly, shaping an approximately 4 cm high rim, place in the refrigerator and let set.
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2.
Meanwhile soak gelatin in cold water. Whip the cream stiffly and refrigerate. Melt the remaining chocolate over a hot, non-boiling water bath and let it cool slightly. Mix mascarpone with quark and powdered sugar, then slowly fold in the slightly cooled chocolate. Beat with a whisk and gradually fold in the stiffly whipped cream.
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3.
Melt the well-extracted gelatin in a pot, mix with 2 tbsp of the cream, then return to the remaining cream. Stir smoothly and spread over the chilled cookie base. Place back in the refrigerator for another hour.
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4.
In the meantime wash, clean, and halve or quarter the strawberries. Before serving remove the cake from the pan, set it on a kitchen plate, dust with cocoa powder, and garnish with the strawberries.
