- 4 Eggs, size L
- 150 g Sugar
- 1 tsp Vanilla flavor
- 1 pinch Salt
- 35 g Liquid butter
- 65 g Wheat flour type 550
- 45 g Unsweetened cocoa
- 90 g Butter
- 95 ml Cream
- 190 g Callebaut Callets dark chocolate (Belgian couverture in drop form)
Fruit inlay and decoration:
- 400 g Strawberries
- Hazelnut brittle
- Put the butter, cream and callebauts in a saucepan, let everything melt while stirring over a mild heat and stir to a glossy, creamy mixture. Pour this into a narrow, taller vessel and place it in the refrigerator to cool and set slightly until the cake base is baked and cooled down.
- Line a size 20 springform pan with baking paper on the bottom and edge, whereby the paper should protrude at least 3 cm over the edge of the form. Then apply insulation around the outside of the mold so that the dough can bake evenly and evenly up and through - without bulging in the middle.
- Preheat the oven to 180 ° O / bottom heat.
- Beat eggs, sugar, vanilla flavor and salt for 5 minutes until the mixture has at least tripled in volume. Meanwhile, melt the butter over low heat and let it cool down a little. Sift the flour and cocoa together in a bowl.
- When the egg mixture has reached its consistency, carefully fold in the flour-cocoa mixture in several smaller portions with a rubber spatula. When nothing is visible, just as carefully fold in the melted butter and then pour the fairly liquid dough into the mold. The baking time on the 2nd rail from the bottom is 40 minutes. When inserting a wooden stick, no more dough should stick to it when it is pulled out, otherwise the baking time should be extended by 5 minutes. At the end of the baking time, let the cake cool in the oven with the door open until it is lukewarm. Then remove the form and paper, let it cool completely upside down on a surface and then cut into 3 bases.
- Wash and drain the strawberries, remove the greens and cut into sharp slices. Leave a few whole and keep them for decoration.
- Take the ganache mixture out of the refrigerator and use the paddle to beat it into a light chocolate cream. Coat the bottom of the 3 bottoms with 1/4 of the ganache, cover it with a layer of strawberry slices, place the 2nd bottom on it, press down lightly, spread 1/4 of the ganache on it again, cover with strawberries and put the 3rd bottom on top and press on. Now coat the cake with the remaining 2/4 ganache. Smooth the edge with a palette and then press it several times into the surface and pull it up to create small points. Halve the whole strawberries and arrange them on the surface as you wish. Add the hazelnut brittle to the edge by sprinkling it around the cake, pulling it up with a knife and pressing it down.
- This chocolate cake is not very sweet, rather tart chocolate ..... but still not just a "man's cake" ........... I think ... ;-)))