July 09, 2012

Chocolate Strawberry Cake

Impossible to resist to this combination of chocolate, strawberries and creamy coconut...

(servings: 20 to 25 / time: 2 hours and 30 minutes)

Ingredients Batter:
4 egg yolks
4 egg whites (whisked into snow)
½ cup butter
2 cups sugar
2 ½ cups all purpose flour
1 cup cocoa powder
2 cups warm milk
2 tbs baking powder
½ teaspoon baking soda

1 cup milk
2 tbs cocoa powder
1 tbs sugar
½ teaspoon vanilla extract

1 can sweetened condensed milk
½ cup heavy cream
1 tbs butter
4 oz. shredded coconut
strawberries, washed and chopped (about 12 to 16 oz.)

1 ½ cups heavy cream
12 oz. semisweet chocolate chips

1 – In the mixer, put butter and sugar and beat for 5 minutes.
2 – Add the egg yolks and continue mixing until creamy and light yellow.
3 – Gradually, add the flour and cocoa powder (both previously sifted), alternating with milk (a bit of flour and chocolate, a bit of milk). Blend for about 3 minutes.
4 – Turn off the mixer.
5 – Mixing gently with a spoon, add baking powder, baking soda and snow eggs.
6 – Pour in a greased and floured baking sheet and bake in preheated oven for about 40 minutes at 350-400°F.

In a bowl, stir all ingredients. Use the syrup to “wash” the cake layers and keep moist.

1 – Mix condensed milk, butter and grated coconut in a saucepan and bring it to a medium heat. Keep stirring until it thickens enough that you can see the pan bottom.
2 – Add heavy cream and cook for 2 minutes. Turn it off and set aside.

1 – Put the heavy cream in a saucepan on medium-high heat. When begins to boil, turn off the heat and add chocolate. Do not stir.
2 – After 5 minutes, stir until it is consistently, bright and creamy.

1 – After baking the cake, let it cool, remove from baking sheet and cut it in 2 layers.
2 – Spread syrup in both layers to moist.
3 – Add the filling and strawberries.
4 – Place the other cake layer on top.
5 – Add the ganache and the garnish (walnuts or pecans).

Tips and Options
  • To garnish, use walnuts, pecans, nuts or shredded chocolate.
  • Batter, filling and ganache must be cold for assembly.
  • Store in refrigerator in a covered container.

Original recipe (in Portuguese): Bolo Tentação de Morango.

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