Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan-assisted, and line a 26 cm (10-inch) springform pan with parchment paper.
- In a large bowl, whip the eggs, sugar, and salt on high speed for 5 minutes until tripled in volume.
- Sift together flour, cocoa powder, and baking powder, then gently fold into the egg foam and pour into the prepared pan. Bake for 30-35 minutes, then cool.
- Prepare the strawberries by washing and hulling them; puree the rest with sugar and vanilla sugar, and strain through a sieve.
- Soak the gelatin leaves in cold water for 5-10 minutes, then dissolve in warm strawberry puree over low heat, and stir into the main puree.
- Whip the cream to soft peaks, fold in three-quarters of the dark chocolate, and gently incorporate the strawberry-gelatin mixture.
- Place the cooled sponge back in the springform pan, pour the strawberry-cream filling over, sprinkle remaining chocolate on top, and decorate with whole strawberries.
- Chill for at least 4 hours, preferably overnight, before serving.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 90mgSodium: 100mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 200IUVitamin C: 20mgCalcium: 40mgIron: 0.8mg
Notes
For a vegan option, use flax eggs, replace gelatin with agar-agar, and substitute heavy cream with coconut cream. The cake can be stored in the fridge for up to 3 days. Making it a day in advance allows flavors to improve.
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