Ingredients for the dough:
6 eggs
150 g sugar
vanilla sugar
100 g flour
30 g baking powder
50 g butter
50 g cacao
Ingredients for the cream:
0.5 l sweet cream
0.5 kg cooking chocolate
Ingredients for the filling:
0.2 l sweet cream
250 g strawberries
Instructions for the cake:
Divide the egg white from the egg yolk and make solid snow from the egg white. Electric mixer allowed for this operation.
Mix the egg yolk with sugar and vanilla sugar and add four spoons of warm water. It is best if this is done manually. The fluid has to become light yellow and has to grow and be full of bubbles. Add liquid/soft butter and sieved cocoa and mix for a while.
Slowly add egg white snow to the yellow liquid and mix carefully until the dough becomes uniform. Sieve flour with baking powder to the dough and carefully mix.
Prepare the baking model by covering the bottom with baking paper. Preheat the over to 175°C. Put the dough into the model and bake for 50 to 60 minutes at 175°C. Let the cake heat down in the baking model. Best is to cover with a cloth and leave it to rest during the night.
Instructions for the cream:
Slowly heat the sweet cream. Break the chocolate into small pieces and melt it slowly in the cream. Once melted leave the chocolate cream to heat down. Best is to leave it to heat down during the night. Once cold, mix it with a mixer for a couple of minutes until you get slightly lighter and easy to spread cream.
Cut the cake into 2 or 3 level. Put some liquid over the lower level of cake, e.g. coffee mixed with white rhum, milk mixed with rhum, Marascino. Spread with some chocolate cream and cover with strawberries cut into halves. Cover again with chocolate cream. Add another level of cake and put over some liquid. If this is the last level cover thoroughly with chocolate cream and spread the cream also around the cake. Add strawberries for decoration.
The cake needs to rest in the fridge for at least 2 hours before being eaten! It is best to share it with friends! Bon apetit!
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