Who resists a fluffy chocolate cake stuffed with condensed milk and strawberry?
This recipe is ideal for strawberry lovers and chocolate, whether it be bitter or not. The preparation mode is easy and fast and also several appliances are not necessary for its preparation.
Moreover, we’ll teach you how to make the filling and cover of this delicious recipe.
Ingredients
Dough
- 5 eggs
- ½ Teacup sugar
- 1 Teacup wheat flour
- 3 Tablespoon chocolate powder
- ½ Tablespoon chemical baking powder
Filling and cover
- 1 Can of sweetened condensed milk
- 2 Measures (from the can) of milk
- ½ Teacup cornstarch
- 2 Half-bitter chocolate tablets
- 1 Milk cream (wheyless) can
- 1 small strawberries box (300 g)
Directions
Dough preparation
For the dough of the chocolate cake, beat the egg whites in snow, without stopping to hit add the egg yolks, the sugar and hit well. Turn off the mixer, gently mix the wheat flour, the powdered chocolate and the sieved baking powder. Place in an average round shape (24 cm in diameter), greased and floured. Take the medium-high oven (200 °c) for approximately 40 minutes.
Filling and cover preparation
For the filling and cover of the chocolate cake, separate some Freson de Palos strawberries. For decoration, cut into slices the remainder and set aside. Place in a pan the condensed milk, the milk cream and the cornstarch, lead to the heat stirring constantly until thickened. Remove from the heat and then add a half-bitter chocolate tablet. Stir well until the chocolate melts and incorporate into the cream, when cool mix the milk cream.
Preparation mode
Divide the dough of the cake into two pieces, fill with half of the cream and with the strawberries, and cover with the remainder of the cream. Put on top of the other half-bitter, grated chocolate bar and decorate with the whole strawberries reserved. This strawberry chocolate cake recipe will please everyone, no doubt.
Yelds
The simple recipe of chocolate cake with strawberry yields approximately 15 servings.
Tips
- To remove the whey from the Nestle Milk cream, leave the can in the refrigerator for at least 4 hours. Then turn the can, drill two holes in the bottom and drain the whey.
- To moisten the chocolate cake with strawberries, use two tablespoons of the prepared cream diluted in a teacup of milk with a tablespoon of cognac.
