Strawberry Chocolate Cake
The strawberry chocolate cake scores with taste. The chocolate brings along a lot of flavonoids which keep our blood pressure in balance.
If you would like it to be a bit more fruity, you can put diced strawberry pieces on the cake base and only then pour the chocolate cream over them.
- For the base
- 4 ounces Milk chocolate
- ½ package Ladyfinger
- 6 tablespoons butter
- 2 tablespoons cocoa powder
For the base: In a food processor pulse the ladyfingers until they are crumbs. In a bowl over a pot of simmering water, melt the chocolate. Stir in butter and then the ladyfinger crumbs. If necessary add a little cocoa powder.
In a springform pan, press the base on both the bottom and the sides, about 4-5 cm high (approximately 1 1/2 - 2 inches). Refrigerate at least 30 min.
For the filling: Melt the chocolate in a bowl above a pot of simmering water. Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. In a mixer, mix crem cheese with sugar until smooth. Squeeze the gelatin well and melt it in a small saucepan over low heat. Stir in the melted chocolate, and then the sour cream. Fold crem cheese mixture into the chocolate mixture, adding cocoa powder to taste. Whip the cream until stiff and fold into chocolate mixture.
Pour the filling onto the prepared bottom and refrigerate again for at least 4 hours.
Remove from pan. Sprinkle with cocoa. Rinse strawberries and cut in half. Arrange strawberries on top of cake. To serve, cut cake into pieces.