Stracciatella – Strawberry – Chocolate – Cake

For the chocolate base, roughly chop the couverture and melt it over a warm water bath and then set it aside. Separate eggs. Beat the egg whites with a pinch of salt until very stiff and gradually add 60 g of sugar. Beat egg yolks, remaining 60 g sugar and vanilla sugar until frothy. Stir in the slightly cooled couverture. Mix and stir in cocoa powder, flour and baking powder. Fold in the egg whites with the whisk. Line the bottom of a springform pan 24 - 26 cm in diameter with baking paper. Pour in the chocolate mass, smooth it out and bake in the preheated oven, electric stove 180 ° C / convection 160 ° C, for approx. 25 minutes. Allow to cool in the mold.

Wash and clean the strawberries for the filling. Put a few small strawberries with leaves aside, you will need them for the decoration. Then puree 250 g strawberries with sugar and strain through a sieve. Mix the mascarpone, Qimiq and quark until smooth, then mix the puree and lemon juice. Soak the gelatine in cold water. Whip the cream. Melt the gelatine dripping wet over low heat. Add 2 - 3 tablespoons of strawberry cream and mix with gelatine, then stir into the rest of the cream. Remove approx. 4 - 5 tablespoons and set aside (room temperature). Fold the chocolate shavings and whipped cream into the rest of the cream.

Remove the chocolate base from the mold, remove the baking paper and cut in half horizontally. Place the lower base on a plate and surround it with a cake ring. Spread a thin layer of creamy strawberry cream on the floor. Place the strawberries close together and spread the rest of the cream on top, put on the second chocolate base and press down a little. Chill the cake for approx. 4 hours or overnight.

For the topping, chop the couverture and melt it with coconut oil over a warm water bath and set aside so that the topping cools down a little. Whip 100 g cream until stiff, stir in the rest of the strawberry cream again until smooth and then stir into the cream. Loosen the cake ring, coat the edge of the cake with the strawberry cream and pull up the grooves with a cake fork. Let the cake cool for another 30 minutes.

Dip the strawberries with leaf half into the couverture and place on foil. Couverture should be lukewarm, then pour the rest over the cake. Garnish with the strawberries. Instead of the strawberry green, you can also use mint or lemon balm leaves.