Not everyone is trying to get in shape and even if we are I know there are some of us that just have a weakness for anything Chocolate and then you add Strawberry to the mix...Well, that is just begging to be made!
Dark Chocolate Strawberry Cake
Makes 16 servings
Makes 16 servings
INGREDIENTS
Cake
Cake
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter,
diced
18 ounces bittersweet (not unsweetened) or semisweet
chocolate, chopped
6 large eggs
Ganache
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter,
diced
18 ounces bittersweet (not unsweetened) or semisweet
chocolate, chopped
6 large eggs
Ganache
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet
chocolate, chopped
Lightly sweetened whipped cream
Strawberry Glaze
8 ounces bittersweet (not unsweetened) or semisweet
chocolate, chopped
Lightly sweetened whipped cream
Strawberry Glaze
2 cups strawberries, cut into small pieces
1 cup water
1/2 cup sugar
3 tablespoons cornstarch
1 tablespoon freshly squeezed lemon juice
red food coloring (optional)
10 large strawberries to decorate the cake
1 cup water
1/2 cup sugar
3 tablespoons cornstarch
1 tablespoon freshly squeezed lemon juice
red food coloring (optional)
10 large strawberries to decorate the cake
PREPARATION
For Strawberry Glaze:
For Strawberry Glaze:
Combine the strawberries, water and sugar in a bowl and squish with clean hands to gently crush the fruit, releasing its juice.
Cover with plastic wrap and refrigerate for six hours or overnight.
Pass the mixture through a mesh strainer set over a bowl, pressing the berries to release as much juice as possible. Discard the fruit pulp.
Add the cornstarch to the berry juice, whisking until smooth.
Pour the mixture in to a saucepan set over medium-high heat and cook, whisking constantly, until thickened — approximately 2 minutes.
Note: Adjust the heat as needed while cooking to maintain a gentle simmer and prevent burning.
Remove from the heat and stir in the lemon juice and food coloring.
Cool the glaze until it is just warm before using.
Cover with plastic wrap and refrigerate for six hours or overnight.
Pass the mixture through a mesh strainer set over a bowl, pressing the berries to release as much juice as possible. Discard the fruit pulp.
Add the cornstarch to the berry juice, whisking until smooth.
Pour the mixture in to a saucepan set over medium-high heat and cook, whisking constantly, until thickened — approximately 2 minutes.
Note: Adjust the heat as needed while cooking to maintain a gentle simmer and prevent burning.
Remove from the heat and stir in the lemon juice and food coloring.
Cool the glaze until it is just warm before using.
For cake:
Preheat oven to 350°F. Butter
10-inch-diameter springform pan. Line bottom of pan with parchment round; butter
parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil
to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil
over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from
heat.
Melt butter in large saucepan over low heat. Add chocolate
and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add
eggs to chocolate mixture and whisk until well blended. Pour batter into
prepared pan. Place cake pan in large roasting pan. Add enough hot water to
roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently
shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool
completely in pan.
For ganache:
10-inch-diameter springform pan. Line bottom of pan with parchment round; butter
parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil
to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil
over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from
heat.
Melt butter in large saucepan over low heat. Add chocolate
and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add
eggs to chocolate mixture and whisk until well blended. Pour batter into
prepared pan. Place cake pan in large roasting pan. Add enough hot water to
roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently
shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool
completely in pan.
For ganache:
Bring whipping cream to
simmer in small saucepan over medium heat. Remove from heat. Add chocolate and
whisk until smooth. Pour over top of cake still in pan. Gently shake pan to
distribute ganache evenly over top of cake.
Dip strawberries in glaze (only up to half of the strawberries) Place strawberries to decorate the cake. Press each lightly strawberry.
Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and
keep refrigerated.
simmer in small saucepan over medium heat. Remove from heat. Add chocolate and
whisk until smooth. Pour over top of cake still in pan. Gently shake pan to
distribute ganache evenly over top of cake.
Dip strawberries in glaze (only up to half of the strawberries) Place strawberries to decorate the cake. Press each lightly strawberry.
Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and
keep refrigerated.
Run knife around pan sides to loosen cake; release sides.
Cut cake into wedges and serve with whipped cream.
Cut cake into wedges and serve with whipped cream.
MAKING A DIFFERENCE--ONE INCH AT A TIME
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