150 grams semisweet chocolate, for baking (filling)
95 grams double cream cheese
1 cup cow's milk
300 grams semisweet chocolate, for baking (decoration)
100 grams unsalted butter
2 tablespoons strawberry jam
1/2 glasses water, at room temperature
1/2 kilos strawberry
Preparation
1h 30 mins
0 mins
Medium
Preheated oven at 180°C.
Grease and flour two 25 cm molds.
Cream the butter, add the eggs, vanilla essence, sugar, and the previously melted chocolate in a double boiler.
Sift the flour with the baking powder, salt, and cocoa powder, and add it to the mixture while continuing to beat, gradually adding the yogurt.
Pour into the two molds in equal parts.
Bake for approximately 60 minutes in a preheated oven at 180°C.
Remove from the oven and unmold them separately, allowing them to cool.
For the filling, blend the double cream cheese, gradually adding the milk until a thick consistency is achieved, and the semi-sweet chocolate for baking that was previously melted in a double boiler.
Once the cakes are cool, cut both in half and place the filling in the center of both layers with some halved strawberries.
Arrange the layers of cake and cover everything with the melted chocolate frosting, which is prepared by combining the butter melted in a double boiler with the chocolate melted in a double boiler.
Once the chocolate hardens a bit, decorate to taste with fresh strawberries.
To glaze the decorated strawberries, heat the water with the strawberry jam until it reaches a boil. Let it cool and strain. Brush this mixture over the strawberries on the cake.
Congratulations! Blow out the candles and enjoy it with your favorite drink.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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