Chocolate Cream Cake with Strawberries

Ingredients

• 50 g dark chocolate
• 170 g diet margarine
• 80 g fruit sugar
• 3 eggs
• Salt
• 300 g wheat flour (type 1050)
• 2 tbsp cocoa powder
• 1.5 tsp Baking Powder
• 140 ml low-fat milk
• 250 g strawberries
• 120 ml ice‑cold low‑fat milk
• 2 g guar gum
• 50 ml whipping cream
• sweetener
• 2 tbsp grated dark chocolate

Instructions

1. 1.

   Coarsely chop the chocolate and melt it over a hot, non‑boiling water bath, remove from heat and let cool.

2. 2.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

3. 3.

   Beat the margarine with the sugar until fluffy, then gradually fold in the eggs with a pinch of salt. Mix the flour with cocoa and baking powder, then alternately fold into the margarine mixture with milk. Finally stir in the chocolate. Pour the batter into a parchment‑lined pan, spread evenly, and bake in the preheated oven for 30–40 minutes; test with a skewer.

4. 4.

   Remove the finished cake from the oven, let it cool, release from the pan and allow to chill.

5. 5.

   Wash, pit, and slice the strawberries lengthwise.

6. 6.

   Whip the ice‑cold milk with guar gum until stiff peaks form. Whip the cream with sweetener until stiff, then fold into the mixture. Spread the batter loosely over the cake surface and top with strawberry slices. Sprinkle with chocolate shavings before serving.