Preheat the oven to 180 °C or 360 °F. Grease a half-pound mold with margarine.
To prepare the chocolate sponge cake, separate the egg yolks from the whites, and beat the whites until stiff peaks form with a mixer, gradually adding the sugar until fully incorporated, then add the yolks. Stop using the mixer and gently mix by hand: add flour, cocoa powder, baking powder, and essence with very gentle movements, pour into the mold, and bake for 40 minutes.
For the syrup: mix the cream with the condensed milk until combined, then add the liquid milk. Gradually soak the cooled sponge cake with this mixture until it is well moistened.
Whip liquid whipped cream until it is almost at the right point, then add the instant chocolate to the cream, whip a little more, and cover the cake with a spatula. Grate chocolate bar and sprinkle it over the cake, additionally decorate to taste with strawberries.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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