Chocolate cake with strawberry custard
Serves: 8
FlexiPoints: 7.5
Suggested wine: none
Special equipment: none
Difficulty: Medium
Time: 1 day or more
Ingredients:
For the custard
125g strawberries, chopped
90g sugar
2 large egg yolks
60g butter
1/2 vanilla pod
1 jelly sheet (1.5g)
For the base
170g dark chocolate (>50%), chopped
6 large eggs, separated, at room temperature
80g fine sugar
3 tbsp water
20g butter
1tbsp fruity olive oil
1/4 tsp salt
Ingredient replacement:
Ingredient note: none
How-to:
1. Start from making the custard at least one day in advance. Mix the strawberries with the sugar and the vanilla pod split in half. Let marinate in the fridge for at least 60’ stirring occasionally.
2. Pour the marinated strawberries with everything else in a deep and small pan. Add the butter and bring to boil. Let boil for 5’. Remove from the heat. Break the yolks and remove the thin peel outside (if possible) and whisk them in the warm strawberry batter quickly. Bring back on the heat and let simmer for 2’ more still whisking. Remove from the heat and add the gelatin sheet previously soaked in warm water. Stir well, remove the vanilla pod and let cool down. Refrigerate overnight.
3. The day of serving, prepare the brownies sheet. Preheat oven to 180C. Cover a large baking pan with baking paper letting paper hang over ends slightly. Melt chocolate with the water, oil and the butter in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.
4. Beat the egg yolks, half of the sugar and salt in a large bowl until thick and pale (5’ to 8’). Fold in the melted chocolate until well blended. Beat the whites to soft peaks and, subsequently, gradually add the remaining sugar and beat until the whites just hold stiff peaks. Fold gently the white into the chocolate batter.
5. Spread batter evenly in the baking pan and bake until puffed and dry inside (15’ to 18’). Transfer the base to a rack and let cool completely.
6. Cut three (or more) equally shaped layers from the base. Compose the dessert by alternate layers of base with custards starting and ending with the base. Serve with some powder sugar, cocoa powder or additional strawberries/custard to taste.
FlexiPoints: 7.5
Suggested wine: none
Special equipment: none
Difficulty: Medium
Time: 1 day or more
Ingredients:
For the custard
125g strawberries, chopped
90g sugar
2 large egg yolks
60g butter
1/2 vanilla pod
1 jelly sheet (1.5g)
For the base
170g dark chocolate (>50%), chopped
6 large eggs, separated, at room temperature
80g fine sugar
3 tbsp water
20g butter
1tbsp fruity olive oil
1/4 tsp salt
Ingredient replacement:
Ingredient note: none
How-to:
1. Start from making the custard at least one day in advance. Mix the strawberries with the sugar and the vanilla pod split in half. Let marinate in the fridge for at least 60’ stirring occasionally.
2. Pour the marinated strawberries with everything else in a deep and small pan. Add the butter and bring to boil. Let boil for 5’. Remove from the heat. Break the yolks and remove the thin peel outside (if possible) and whisk them in the warm strawberry batter quickly. Bring back on the heat and let simmer for 2’ more still whisking. Remove from the heat and add the gelatin sheet previously soaked in warm water. Stir well, remove the vanilla pod and let cool down. Refrigerate overnight.
3. The day of serving, prepare the brownies sheet. Preheat oven to 180C. Cover a large baking pan with baking paper letting paper hang over ends slightly. Melt chocolate with the water, oil and the butter in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.
4. Beat the egg yolks, half of the sugar and salt in a large bowl until thick and pale (5’ to 8’). Fold in the melted chocolate until well blended. Beat the whites to soft peaks and, subsequently, gradually add the remaining sugar and beat until the whites just hold stiff peaks. Fold gently the white into the chocolate batter.
5. Spread batter evenly in the baking pan and bake until puffed and dry inside (15’ to 18’). Transfer the base to a rack and let cool completely.
6. Cut three (or more) equally shaped layers from the base. Compose the dessert by alternate layers of base with custards starting and ending with the base. Serve with some powder sugar, cocoa powder or additional strawberries/custard to taste.