540 grams semisweet chocolate, chopped (for the chocolate ganache)
2 1/4 cups whipping cream, (for the chocolate ganache)
100 grams white chocolate, (for the chocolate topping)
100 grams semisweet chocolate, (for the chocolate topping)
Preparation
1h 30 mins
0 mins
Medium
Preheat the oven to 350 ºF (175 ºC)
Butter and flour a 9-inch round or heart-shaped mold.
Mix the flour, cocoa, baking soda, and salt.
Beat the butter with the sugar until pale and fluffy.
Add the eggs one at a time, beating with each addition, and incorporate the vanilla.
Add the flour mixture, alternating with the water, starting with flour and ending with flour.
Pour into the prepared mold and bake for 55 minutes to 1 hour.
Let the cake cool for 1 hour.
Pour the cake onto a rack, dust with powdered sugar.
To make the chocolate ganache: put the chocolate in a bowl, heat the cream, pour it over the chocolate and let it sit for 1 minute. Stir until the chocolate is melted. Pour over the chocolate cake and let it set for 1 hour.
To make the chocolate topping: Melt both chocolates in a bowl over a double boiler or in the microwave. Pour the dark chocolate over the mold. Using a toothpick, add the white chocolate and swirl. Let it set for at least 2 hours in the refrigerator.
Assembly: Place strawberries on top of the cake. Put the chocolate topping on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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