80 g dark chocolate
80 g unsalted butter
80 g ground almonds
4 eggs – separated
1 pinch of salt
1 sachet vanilla sugar
150 g sugar
30 g baking cocoa
For the topping:
500 g strawberries (depending on taste, there may be more strawberries)
2 sachet strawberry/fruit gelatine
For the dough, chop the chocolate and melt with the butter in a pot or bowl. Stir in the ground almonds and the cocoa powder.
Beat the egg whites with a pinch of salt and the vanilla sugar until stiff.
Cream the egg yolks and two whole eggs with the sugar for about 3 to 4 minutes. Then add the egg-sugar cream to the chocolate-almond mixture.
Finally, carefully fold the beaten egg whites into the chocolate cream and fill the dough into a greased or baking paper-lined springform pan (diameter should be 26 cm). Smooth everything out and bake in a preheated oven at 180 degrees top/bottom heat for about 35 minutes until light brown. Stick test!
Should the cake brown too quickly, cover it with aluminium foil after about 20 minutes.
After baking let the cake cool down in the tin. It sinks a little bit, but this is intended.
For the topping, wash the 500 g strawberries and cut them into halves or quarters. Spread the strawberries cut to size over the cold chocolate in the mould.
Prepare the fruit gelatine according to the package instructions and then spread it on the strawberries.
Place the cake in the refrigerator until the gelatine has hardened. When everything has hardened, loosen the cake at the edge and serve.
Top/bottom heat: 180 degrees Celsius
app. 35 minutes