biscuit with strawberry soufflé covered with glossy ganache with fresh berries and powdered sugar is a real find for those with a sweet tooth! Serve with aromatic freshly brewed coffee or tea. You can make the souffle brighter using high-quality food colors .
Ingredients (For 6 people ) :
For the biscuit:
flour150 g
Sahara125 g
cocoa powder25 g
eggs2 pcs.
milk100 ml
vegetable oil 50 ml
baking powder3/4 tsp
soda0.5 tsp
For the strawberry soufflé:
strawberry puree150 g
Sahara75-100 g
gelatin6 g
cream with 35% fat250 ml
For ganache and garnish:
dark chocolate (more than 60% cocoa)150 g
cream with 35% fat150-200 ml
strawberries12 berries
Directions :
Chocolate Strawberry Cake Recipe
- For the biscuit mix all the dry ingredients. Whisk eggs with milk and butter. Add 100 ml of boiling water, stir. Pour in the dry mixture in batches, mix quickly and pour onto a baking sheet lined with baking paper. Bake in a preheated oven at 180°C for about 20 minutes. (Check for doneness with a wooden skewer – it should come out dry). Cool the biscuit on a wire rack and cut out 12 circles using a pastry ring.
- For the soufflé, soak the gelatine in 35 ml of cold water. Warm strawberry puree with sugar to taste, cool to 85 C, add gelatin, mix thoroughly. cool to 20 C. Whip the chilled cream into a fluffy foam, carefully add to the puree, stirring with a spatula from the bottom up.
- Lay the confectionery ring with a special border tape, lay out a circle of biscuit, pour 1/6 of the total mass of the soufflé, cover with a second layer of biscuit. Leave in the refrigerator until cold. 3-4 hours
- For ganache, chop the chocolate into crumbs with a knife. Heat the cream, do not bring to a boil, remove from heat. Pour the chocolate chips into the cream, stir vigorously with a whisk until a homogeneous glossy mass. Leave at room temperature.
- Remove the frozen cake from the mold, remove the border tape, pour over ganache (if necessary – warmed up), decorate with berries.
