Chocolate and strawberries perfect combo

In this recipe we'll see how to make a very simple and quick chocolate and strawberry cake.

Perfect for when you have little time or little desire to cook but still want to enjoy a good dessert.

At the base we have a soft gluten-free cocoa sponge (to make it with gluten, see the Tips section at the bottom of the recipe), we will fill this sponge with a cocoa chantilly cream, quick to make because it does not require cooking, and then lots of fresh strawberries and melted chocolate to decorate.

Procedure

Prepare the cocoa sponge.

Take a 20×20 mold and line it with baking paper.

Preheat the oven to 170˚C in static mode.

In a bowl, whisk together milk and oil.

Then add sugar and salt.

Sift all the powders together and add them to the mixture, then cocoa, starch, rice flour, cornstarch and yeast.

Mix well with a whisk until you obtain a smooth, lump-free mixture.

Pour into the mold and cook at 170˚C static for approximately 25 minutes.

Remove from the oven and let cool at room temperature for 15 minutes, then using the baking paper to help you remove the sponge from the mold, place it on a tray and place in the refrigerator for 1 hour.

Prepare the chantilly.

In a bowl, weigh the chilled cream from the refrigerator and add the sifted cocoa. Beat with an electric whisk for several minutes until the Chantilly cream is frothy, airy, and stable.

It can also be done in a planetary mixer.

If the sponge is not yet cold, store the chantilly in the refrigerator.

Remove the sponge from the refrigerator. Place a plate on top of the sponge, holding the tray underneath and turning the sponge upside down on the plate, then remove the parchment paper.

Pour the Chantilly cream and use a spatula or spoon to spread it evenly to cover the entire base and create a wavy effect.

Wash the strawberries and remove the stalk.

Cut them into wedges and arrange them on top of the chantilly cream.

Melt the dark chocolate in the microwave or in a bain-marie. Pour it into a piping bag.

Cut off the tip of the piping bag, make a small cut, and decorate the cake by making continuous lines.

The dessert is ready.

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