This is one of those cakes that became my showcase. I make them without much planning, because the ingredients are so easily accessible that I usually have them in the kitchen or housing store. I sometimes make this one chocolate tart with strawberries For a birthday, name day, grill or as a party dessert. Is appetizing, effective, and does not require baking or much effort. In my opinion, it tastes better than more than one sugary cake from a confectionery.
A fast strawberry cake consists of three layers. There are crushed biscuits on the bottomcombined with melted butter. This is the simplest base that gives pleasant crunchiness and keeps dessert in check. I put strawberries on it. Of course, I wash them thoroughly earlier, remove the peduncles and cut them into not very thin slices.
I pour the whole chocolate mass. I just dissolve chocolate and add cream to it to create the perfect topping. In the fridge, the mass is fatter and creates a velvet layer with an intense dessert taste. Strawberries slightly sink in the cream and beautifully contrast with the sweetness of the bottom. This is the simplest cake in the worldand everyone is asking me for a recipe. This is how the classic (and masterful) combination of strawberries and chocolate works.
There are really few ingredients, preparation quickly, and the effect – extremely delicious. Recipe for chocolate cake with strawberries This is one of those recipes that sign up in the head after the first preparation. If you are still hesitating, prepare a dessert at the weekend. I think I will taste you as much as I do.
Ingredients:
Bottom:
- 200 g of biscuits (chocolate, butter or whole grains – as you prefer),
- 80 g butter 82%,
- About 300 g of fresh strawberries.
Chocolate mass:
- 200 g of dark chocolate (I use with min. 64% cocoa),
- tablespoon of butter 82%,
- 200 ml cream cream 30%.
Method of performance:
Prepare the bottom. Melt the butter and set aside to cool. When it is cooler, put the biscuits to the shredder and crumble into small crumbs. If you don’t have such kitchen equipment, just put the cookies to the bag and ride over them with a roller. Crumbs pour into a bowl. Pour chilled butter and mix thoroughly to the combination. Place the cake tin (or tart mold) with a diameter of 20-22 cm with baking paper. Transfer the cookie mass to the bottom and knead thoroughly with a spoon or bottom of the glass to level it. Put in the fridge for a minimum of 20 minutes.
In the meantime Prepare fruit. Wash the strawberries thoroughly, dry and peel from stalks. Fruits, cut into thicker slices or halves (if they are small). Take the bottom out of the fridge and place strawberries on it. They should create an even layer. You don’t have to press them – just spread them.
Get on the chocolate mass. Set the saucepan on a small burner, add butter and chocolate. Stir still so that the ingredients begin to dissolve, but do not burn. Pour the cream and continue to mix. The products should combine into a smooth, uniform and velvet coating. If you prefer sweeter desserts, you can add a tablespoon of honey to taste. Set aside from the burner to slightly cool.
Ready (not so hot) Pour the mass slowly and evenly into strawberries. You can gently shake the form so that the surface of the topping is leveling. Then put the chocolate cake with strawberries in the fridge for a minimum of 3 hours, preferably all night. After cooling, the mass concentrates and everything can be easily cut. Before serving, remove from the fridge for a while.
For special occasions, I decorate the dough with fresh strawberries, mint leaves, whipped cream, or almond flakes (sprinkle even before the mass freezes). You really don’t need much to delight your loved ones with a summer dessert. Strawberries and chocolate are a proven and perfect duo. For me, the dough disappears really quickly.
Source: NowowoPuje.pl
