Heart Chocolate Cake with Strawberries
A delicious cake for a coffee table, Mother's Day or as a Valentine's gift
Ingredients
- 200 g dark chocolate
- 200 g butter
- 4 eggs
- 100 g sugar
- 100 g flour
- butter (for the pan)
- flour (for the pan)
- 400 g Strawberries
- 250 ml Whipping Cream
- 2 tbsp powdered sugar
- 4 tbsp strawberry jam
- 50 g dark chocolate shavings
- powdered sugar (for dusting)
Instructions
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1.
Preheat the oven to 180°C fan. Butter and flour a heart-shaped mold about 24 cm in diameter. Melt the chocolate with 1/3 of the butter over a double boiler, then remove from heat. Stir in the cold butter pieces until incorporated; whisk into a smooth mixture.
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2.
Separate the eggs. Beat the whites until stiff peaks form. Whisk the yolks with sugar until pale and creamy. Gently fold this into the cooled chocolate‑butter mix. Fold in the egg whites. Sift the flour over the batter and fold gently. Pour into the prepared mold, level the surface, and bake for about 30 minutes (test with a skewer). Remove from oven, transfer to a wire rack, and cool.
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3.
Wash, trim, and halve or quarter the strawberries according to size. Whip the cream with powdered sugar until stiff peaks form. Spread half of the jam over the cake base, arrange some strawberries on top (reserve a few for garnish), then spread the remaining jam and place the rest of the strawberries. Sprinkle chocolate shavings and dust with powdered sugar before serving.
