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Strawberry and Balsamic Dark Chocolate Cake

By

Rate this recipe 4.4/5 (18 Votes)

Ingredients

  • For the chocolate cake:
  • 3 Yolks
  • 5g Sugar
  • 1/4 teaspoon vanilla
  • 1 Egg white
  • 30g Sugar
  • Pinch of salt
  • 50g Dark chocolate
  • 25g Flour, sifted
  • For the Strawberry and Balsamic Ganache:
  • 115g Dark chocolate, chopped
  • 70g Cream
  • 15g Butter
  • 22g Strawberry marmalade
  • 2 tsp. Balsamic
  • For the Chocolate Mousse:
  • 200g Cream, whipped
  • 100g Dark chocolate, melted
  • Vanille
  • 1 tsp Gelatin
  • 1 tblsp cold water

Details

Servings 8
Level of difficulty Average
Cost Average budget

Preparation

Step 1

For the chocolate cake:

Start by lining a cookie sheet with baking paper, preheating the oven to 200 Celsius or 390 Fahrenheit.

Melt the chocolate in the microwave or over a water bath on the stove.

Beat the yolks with 15g of sugar and vanilla until fluffy. Be patient, the yolks will double in size!

In another bowl beat the egg white, 30g of sugar and pinch of salt until stiff peaks form.

Fold the egg white into the to the yolks. Fold in the melted chocolate and finally the flour.

With a spatula, spread the mass onto the prepared baking sheet as evenly as possible. This is because the mass will be spread thinly and could bake unevenly.

Bake for 7-8 minutes. Let cool.

Step 2

For the strawberry balsamic canache:

Bring the cream and butter to a boil over medium heat.

Pour the cream and butter over the chocolate. Wait about 1 minute. Stir the chocolate and cream until the chocolate melts completely and you have a homogeneous ganache. Finally, add the strawberry marmalade and balsamic. Stir.

Step 3

For the chocolate mousse:

Start by pouring 1 tablespoon of water over the gelatin and letting it sit for 5 minutes.

Whip the cream and add the vanilla.

Melt the gelatin either over a water bath on the stove or by sticking it in the microwave for a few seconds. Be careful, the gelatin cannot get too hot. Mix together the melted chocolate and gelatin and finally slowly folding it to the whipped cream.

Step 4

Assembling directions:

First, bake the chocolate cake and let cool. Cut out in the form you wish. I used a rectangular cake frame (11 x 7.5 in or 28 x 19 cm) set on top of a baking tray lined with baking paper. I trimmed the extra edges of the cake to fit just inside the form.

Make the ganache and immediately pour into the form and spread evenly. Refrigerate until the ganache hardens up.

Whip your cream, add the chocolate and vanilla and stabilize the cream with the gelatin depending on the kind your using. Pour over top the ganache and spread evenly and as smooth as possible. Refrigerate for about and hour.

Now that the cream has set you can cut and stack the layers.

Cut the cake out of the frame, cutting about 1cm inside the frame. This ensures you have clean edges and you can see the layers all the way around the cakes.

Cut the cake directly in half and stack the two halves on top of one another.

Cleanly and carefully cut the cakes into your desired dimensions.

Decorate with shaved chocolate.

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