Chocolate Strawberry Cake

Ingredients

• 4 eggs
• 100 g caster sugar
• 0.5 tsp vanilla powder
• 80 g spelt wholemeal flour
• 2 tbsp cocoa powder
• 30 g cornstarch (2 Tbsp)
• 500 g whipping cream
• 1 packet gelatin powder
• 300 g Strawberries
• 300 g dark chocolate

Instructions

1. 1.

   Separate the eggs and beat the yolks with half of the caster sugar and the vanilla powder until creamy.

2. 2.

   Whisk the egg whites to stiff peaks, gradually adding the remaining sugar. Fold the meringue into the yolk mixture with a spoon. Sift together the flour, cocoa and cornstarch over the batter and fold in gently.

3. 3.

   Pour the dough into a springform lined with parchment paper, smooth the top and bake in a preheated oven at 200 °C (180 °C fan) for about 30 minutes (check with a skewer). Remove the finished base from the oven, let it cool slightly, carefully loosen it from the rim with a thin knife, transfer to a wire rack and cool completely. Once cooled, cut horizontally into three layers.

4. 4.

   Whip 300 ml cream with the gelatin powder until stiff. Wash, trim and halve the strawberries. Chop the chocolate and melt it over a double boiler or in short bursts in the microwave.

5. 5.

   First spread a thin layer of chocolate on the bottom base, brush about one‑third of the whipped cream over it, place half the strawberries, then add the second base, coat again with chocolate and another third of the whipped cream, sprinkle the remaining strawberries. Place the top base and press gently. Mix the remaining chocolate with the leftover 100 ml cream (warm slightly if needed, then cool). Fold this into the cooled chocolate mixture and spread it over the cake. Finish by coating the sides with chocolate ganache and topping with whole strawberries.

6. 6.

   Refrigerate for at least one hour before slicing.