Chocolate Cake with Strawberries
Mascarpone and low-fat curd cheese provide us with protein, which can help build muscle. It is also an important building material for cells, hormones and messenger substances. Both milk products are very satiating, so a small piece of cake is often enough.
The chocolate cake with strawberries is easy to prepare and can be served stress-free when your guests are there. If you want the cake to be a little sweeter, you can replace the dark chocolate with the milk version.
- For the base
- 300 grams
- 100 grams
- 175 grams
- For the cream
- 3 sheets
- 200 milliliters
- 400 grams
- 2 tablespoons
- 2 centiliters
- For garnish
- 2 tablespoons
For the base: Crumble the shortbread finely and mix with 1 teaspoon cocoa powder. Melt the butter and 75 grams (approximately 3 ounces) chocolate together, add the cookie crumbs and mix thoroughly. Transfer the mixture to a springform pan lined with parchment paper and press firmly into bottom and about 4 cm (approximately 1 1/2 inches) up the sides. Chill in the refrigerator.
For the cream: Soak the gelatin in cold water until softened. Beat the whipping cream until stiff and chill. Melt the remaining chocolate in a bowl set over a pan of simmering water, then remove from heat and let cool slightly. Mix mascarpone with the sugar and the liqueur, then mix in the melted chocolate slowly.
Whisk the whipped cream gradually into the chocolate-mascarpone mixture. Squeeze the gelatin and melt in a saucepan, then mix in 2 tablespoons of mascarpone mixture and then mix into remaining mascarpone mixture. Blend until smooth and spread on the chilled base. Chill for another hour in the refrigerator. Meanwhile, rinse the strawberris and halve or quarter them. To serve, remove cake from pan and place on a platter, sprinkle with cocoa powder and garnish with strawberries.