While recipe calls for strawberries, I imagine that raspberries, blackberries, blueberries or any other fresh summer berry could work as well.
Preparation time: About one hour to let the butter and eggs come to room temperature. (I know it it sounds gross, but this is the easiest way to separate the eggs and to cream the butter.)
Ingredients for cake:
• Cooking spray
• I T cocoa powder
• 1/2 C butter, softened.
• 1 C sugar
• 1 C finely ground almonds
• 1 C semisweet chocolate
• 4 eggs separated into whites, yolks
You'll also need: A 9 inch springform pan
Directions for cake:
1) Preheat oven to 350 degree Fahrenheit.
2) Coat the pan with cooking spray, cocoa powder. Shake off the excess cocoa powder.
3) Beat butter on high until smooth. Melt the semisweet chocolate.
4) Add cup of sugar and beat until the mixture is creamy.
5) Add ground nuts, chocolate and egg yolks. Beat thoroughly.
6) Transfer chocolate mixture to a clean mixing bowl and scrub electric mixing bowl.
7) Beat eggs on high until soft peaks appear, about 10 minutes.
8) Stir one-third of egg whites completely into chocolate mix until completely incorporated. Gently fold in remaining two-thirds of egg whites to batter, it will be soft and milky.
9) Scrape batter into the prepared.
10) Bake 35 to 45 minutes, until a toothpick inserted into the center comes out clean. Rotate cake 180 degrees half way through.
11) Allow the cake to cool at least 30 minutes before taking off the outer rim of the pan and transferring to a serving platter.
While the cake is cooling, make whipped cream and slice strawberries.
Ingredients for whipped cream
• 1 C heavy whipping cream
• 2 T sugar
• 1 tsp. vanilla extract
• Fresh cut strawberries
Directions
1) Combine cream, sugar and vanilla.
2) Beat on high until soft peaks form, 5 to 7 minutes.
3) Top cake with cream and strawberries.
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