Cottonelle

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Cottonelle

Strawberry Truffle Cake with Strawberries

20 mins

45 mins

Half

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Cottonelle

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This delicious chocolate cake is very easy to prepare and the best part is that it DOES NOT have gluten. Its texture is crunchy on the outside and soft on the inside, like a marshmallow but chocolate. The combination of chocolate with strawberries makes it the perfect cake.

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Ingredients

8 portions

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300 grams bittersweet chocolate, Belgian
6 eggs
210 grams sugar
150 grams almond flour
1/2 teaspoons almond essence
30 grams White chocolate, with coconut
1 package strawberry
200 grams bittersweet chocolate
120 milliliters whipping cream

Preparation

Preheat the oven to 180 ° C.

Melt the chocolate in a bain-marie. Separate the whites from the yolks of 5 eggs.

Beat the whites with a spoonful of sugar until firm peaks remain. Mix the yolks, the whole egg and the sugar until they double their volume and turn their color to a pale yellow.

Add the melted chocolate along with the powder and the almond essence.

Add a third of the beaten egg whites to soften the mixture. Mix the rest of the beaten whites in an enveloping way.

Pour into two molds previously covered with waxed paper. Bake for 45 minutes.

For the ganache, heat the cream to beat without letting it boil. Pour the cream over the chocolate and let it rest for 2 minutes. Mix until obtaining a homogeneous consistency, let sit for 1 hour.

Spread a light layer of the hook on one of the cakes. Cut some strawberries in half and distribute them on top of the cake. Put the other cake on top and cover the rest of the cake with the ganache.

Place some whole strawberries to decorate. Melt white chocolate in the microwave and use a waxed paper cone to scribble on top of the cake.