Ingredients
For countertop:
7 eggs
7 tablespoons of sugar
7 tablespoons flour
3 tablespoons of organic Solaris cocoa
100 gr of bitter chocolate
1 teaspoon of baking powder
For syrup:
200 ml of water
4 tablespoons of sugar
2 capsino rom envelopes
For the cream:
500 ml liquid whipped cream
500 gr mascarpone
200 g of powdered sugar
200 gr strawberries
3 gelatin envelopes
4 tablespoons of sugar
For glaze:
100 gr of bitter chocolate
100 ml liquid whipped cream
50 g butter
1/2 cup of gelatin
For decoration:
200 gr strawberries
100 grams of chocolate
Method of preparation
We beat the eggs with sugar until the sugar melts and the composition becomes creamy. Add flour, baking powder and cocoa.
Add bitter chocolate chocolate on the small stamp.
Homogenize and pour in cake-shaped cake with baking paper.
Damn the oven in the small fire.
Let's cool and then cut the counter in two. How long do you expect to cool the counter? We prepare the syrup from water, sugar and capucinno.
Mix the mascarpone with the powdered sugar.
Beat the whipped cream until it hardens and then add the mascarpone cream.
Prepare the gelatine according to the instructions on the packaging, let it cool and put it in the cream.
Strawberries cut into cubes, add sugar tos over them and leave them for 15-20 minutes in a sieve until the syrup flows out. We incorporate strawberries in the cream.
We start assembling the cake. We put the first countertop, put the cake adjustable ring around it, put it in, then put the cream on. Level up and put over the second countertop.
We then prepare the glaze. Heat the cream, but do not bring it to the boiling point. Add the grated chocolate and soft butter and stir until homogenized. Add the prepared gelatin as indicated on the packaging. We were pouring the glaze over the last countertop.
Fridge overnight. Then carefully remove the ring around the cake.
We make chocolate chips with a vegetable cleaner decorating the cake. In the middle we lay the strawberries.
Enjoy!