Chocolate – almond – strawberry cake

Ingredients for 1 servings:

• 80 g dark chocolate
• 80 g butter
• 80 g ground almonds
• 4 eggs, separated
• 2 eggs
• 1 pinch of salt
• 1 packet of vanilla sugar
• 150 g sugar
• 30 g cocoa powder, unsweetened
• 200 g whipped cream, well chilled
• 500 g strawberries
• some jelly, red currant jelly (or red cake glaze)
• 200 g whipped cream
• some brittle

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

very juicy

For the batter, chop the chocolate and melt it with the butter, then stir in the ground almonds and cocoa powder. Beat the egg whites with a pinch of salt and the vanilla sugar until stiff peaks form. Beat the egg yolks and two whole eggs with the sugar for about 3 to 4 minutes until frothy. Fold the egg and sugar cream into the chocolate and almond mixture and finally carefully fold in the beaten egg whites. Pour the batter into a greased or lined springform pan (26 cm diameter), smooth it out and bake in a preheated oven at 180 degrees top/bottom heat for about 35 minutes until a nice light brown color. Use a skewer to test the surface! If the cake browns too quickly, cover with aluminum foil after about 20 minutes. Let the cake cool briefly in the pan; it will sink a little! Then use a knife or spatula to loosen the edge of the cake and turn it out onto a wire rack. Now remove the bottom pan and carefully loosen the baking paper if necessary. Allow the cake to cool completely! Whip the well-chilled whipped cream until stiff peaks form and spread it over the cooled base. Arrange the washed, hulled, and, depending on their size, halved or quartered strawberries on top. Spread with heated blackcurrant jelly or cake glaze and garnish with whipped cream and praline, if desired. Refrigerate until ready to serve.