8 Servings
3 Hours
Allergens
An especially soft and moist chocolate cake with a chocolate ganache topping reminiscent of truffles, covered with a beautiful fan of fresh strawberry slices. A perfect combination of sweet and sour.
Heat the oven to 170 degrees Celsius (340 degrees Fahrenheit) and grease a 24-centimeter (nine- and- a- half-inch) round cake pan.
Break the chocolate into cubes and place in a bowl. Add butter and melt together in a microwave oven or on a Bain-Marie until everything is melted and the mixture is smooth.
Add salt and sugar and beat well until mixture is smooth. Add the eggs one by one, stirring between each addition. Add the milk and stir until smooth.
Add flour and baking powder and mix gently just until the batter is smooth.
Pour the batter into the baking pan and bake for 35–45 minutes or until a toothpick inserted into the center of the cake comes out with damp crumbs. Cool slightly at room temperature.
Notes:
Keep the cake in a closed container for up to two to three days, but it is at its best on the day of preparation. You can freeze the cake without the strawberries for up to a month (well wrapped).
Break the chocolate into cubes and place in a bowl. Add whipping cream and melt together in a microwave or on a Bain-Marie until everything is melted and the mixture is smooth.
Pour the coating over the cold cake and cool in the refrigerator for three to four hours until the coating is completely firm.
Cut the strawberries into thin slices and arrange in a fan shape over the chocolate cream. Serve immediately.
Variations:
Instead of strawberries you can use any other fruit that you like that goes well with chocolate.
