Doses for 4 people:
- knob of butter
- 120g of powdered sugar
- 4 eggs
- 75g of flour
- 25g of cocoa powder
- a pinch of salt
- 450g of strawberries
- 3 tablespoons of rum
- 600g of cream
- 100g of dark chocolate
- 6 chocolates
- berries
- 20cm diameter cake pan
Recipe
Heat the oven to 180 ° C, grease the 20cm diameter cake pan, line it with parchment paper, sprinkle the paper with sugar.
Beat together the eggs and sugar in a bain-marie until they become frothy, add the flour and cocoa powder, salt and mix well.
Pour the mixture into the pan and place in the oven, cook for 45 minutes.
Remove the cake, place it on a rack and leave it to cool completely.
Cut the cake horizontally into 3 levels (two cuts to fill).
Cut the strawberries into slices, leave 8 apart for decoration. Put the others to macerate with sugar for 10 minutes.
Wet the 2 lower floors with rum and the strawberry juice from the maceration.
Fill the two floors with 1 and a half tablespoons of cream and strawberries. With the rest of the cream, cover the top and sides of the cake.
Grate 50g of chocolate flakes and decorate the edge of the cake (it should stick to the cream).
the other 50g of chocolate quail them and dip the 8 slices of strawberries aside, to glaze them. once hardened, place them in a radial pattern with the cake and the chocolates in the center. If you still have some leftover bread, use it to decorate the cake as you like.
