🍰 Classic Chocolate Cake with Strawberry Garnish

Name: Classic Chocolate Cake with Strawberry Garnish
Total time: 30 min
Yield: 4 servings
Ingredients: 450 g dark chocolate (chopped); 230 g butter; 230 ml whipping cream; 6 eggs; 200 g sugar; 150 g flour; 100 g crème double; 250 g mascarpone; 200 g dark chocolate; 30 ml rum (dark); 6 leaves gelatin; 200 ml whipping cream; 200 g dark chocolate (coating); 1 tbsp coconut oil; strawberries (for the garnish)

671 kcal · 30 min · 4 servings

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Ingredients

450 g dark chocolate (chopped)
230 g butter
230 ml whipping cream
6 eggs
200 g sugar
150 g flour
100 g crème double
250 g mascarpone
200 g dark chocolate
30 ml rum (dark)
6 leaves gelatin
200 ml whipping cream
200 g dark chocolate (coating)
1 tbsp coconut oil
strawberries (for the garnish)

Instructions

1. Preheat your oven to 180 degrees Celsius (conventional heat).
2. Grease a 26 cm springform pan and line the bottom with baking paper.
3. Heat the chocolate, cream, and butter over low heat until melted.
4. Remove the chocolate mixture from the heat and set it aside to cool slightly.
5. Beat the eggs and sugar with a mixer until frothy.
6. Stir the cooled chocolate mixture into the egg-sugar mass.
7. Gently fold in the flour until a smooth batter forms.
8. Pour the batter into the prepared springform pan.
9. Bake the cake in the preheated oven for about 60 minutes.
10. Let the cake cool completely in the pan.
11. Slice the cooled cake base horizontally into three even layers.
12. Soak the gelatin in plenty of cold water until soft.
13. Warm the chocolate, double cream, and rum in a bain-marie (water bath) until the chocolate melts.
14. Squeeze the soaked gelatin dry and stir it into the warm chocolate mixture.
15. Place the bowl with the chocolate mixture over an ice bath and beat it with a mixer until cold and firm.
16. Stir the mascarpone into the cooled chocolate cream.
17. Whip the cream until stiff.
18. Fold the whipped cream into the chocolate cream as soon as it starts to set.
19. Spread one-third of the chocolate cream onto the bottom cake layer.
20. Place the second cake layer on top and spread another third of the cream on it.
21. Place the third cake layer on top.
22. Cover the entire cake on all sides and on top with the remaining chocolate cream.
23. Place the cake in the refrigerator for at least 3 to 4 hours to set.
24. Melt the chocolate with Palmin (vegetable baking fat) in a bain-marie.
25. Temper the chocolate so that the coating shines and does not turn white later.
26. Wash the strawberries and pat them dry.
27. Take the cake out of the fridge and spread it thinly with the tempered chocolate glaze.
28. Garnish the cake with the fresh strawberries.
29. Let the chocolate set briefly until it is slightly firm.

Nutrition per serving

kcal: 671
Protein: 10 g · Fett/Fat: 47 g · Carbs: 51 g