John Myers
Strawberry Chocolate Cream Cake
The perfect strawberry chocolate cream cake recipe with a picture and simple step-by-step instructions.
- 100 g Liquid butter
- 200 g Crush Amarettini almond biscuits
- 100 g Ground almonds
- 500 g Strawberries
- 500 Milliliters Cream
- 200 g Dark chocolate 70%
the day before
- Bring the cream to the boil, switch off and melt the chocolate in it. Keep in the refrigerator until the next day. The next day: Mix the almonds with the amarettini crumbs. Knead in the melted butter. Place a cake ring D 24 on a cake plate and spread the crumbs evenly up to the edge. Press well. Then place in the refrigerator for an hour.
- In the meantime: Clean the strawberries and whip the chocolate cream until stiff. Spread the strawberries evenly on the bottom. Spread the chocolate cream over it and decorate. I had dipped the remaining strawberries half in liquid couverture and decorated them alternately with a cream rosette.
- Goes super quick and is extremely tasty. For me, the chocolate cream didn’t have a real hold after cutting. I will probably work with some gelatine next time. I think if it had been really warm I would have had a problem
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