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Today I am going to teach you how to prepare a chocolate cake with strawberry jam, this recipe is similar to the Sacher cake, but replacing the apricot jam with strawberry, as it is a fruit that combines perfectly with chocolate.
In case you want to make this recipe 100% homemade, you can make the jam yourself, which if you did not know, is a very simple preparation.
I made this cake in using a round baking pan of 23 cm. (9 inches) diameter and I highly recommend to cover the pan with baking paper so that it does not get stuck and thus avoid any unpleasant surprises.
If you have made this recipe and you want to send me a photo, I'll be happy to keep it, you just have to send it by email to: discoverhowicook@gmail.com
I will upload a video showing these photos to everyone so they can see how well my followers cook!
Check my blog!
https://discoverhowicook.blogspot.com/
Follow me on social networks!
Facebook: https://www.facebook.com/discoverhowicook/
Twitter: https://twitter.com/DiscoverHowCook
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To prepare this chocolate cake with strawberry jam you will need:
-For the cake:
175 gr. (6,17 oz.) of sugar
175 gr. (6,17 oz.) of butter
175 gr. (6,17 oz.) of chocolate
7 large eggs
100 gr. (3,52 oz.) of flour
-For the topping:
150 gr. (5,29 oz.) of chocolate
50 gr. (1,76 oz.) of butter
2 tablespoons of milk
-Strawberry jam
To prepare this chocolate cake with strawberry jam you must follow the next steps:
-For the cake, separate the whites from the yolks.
-Mix the butter with the sugar.
-Add the yolks.
-Melt the chocolate in a double-boiler.
-When the chocolate is warm, add it to the mixture.
-Add the flour with encircling movements.
-Whisk the whites to form stiff peaks.
-Add the whites to the mixture very carefully so that they do not get thin.
-Bake at 175ºC (347ºF) for 10 minutes.
-Lower the temperature at 165ºC (329Fº) and bake 30 minutes more.
-When the cake is cold, cut it in half lengthwise.
-Spread the strawberry jam on the bottom of the cake and cover it with the top.
-For the topping, melt the chocolate with the butter in a double-boiler.
-Remove from heat, add milk and stir until well blended.
-Cover the sponge cake with the warm chocolate coating and cool in the fridge.
Please share this recipe if you like it!
Today I am going to teach you how to prepare a chocolate cake with strawberry jam, this recipe is similar to the Sacher cake, but replacing the apricot jam with strawberry, as it is a fruit that combines perfectly with chocolate.
In case you want to make this recipe 100% homemade, you can make the jam yourself, which if you did not know, is a very simple preparation.
I made this cake in using a round baking pan of 23 cm. (9 inches) diameter and I highly recommend to cover the pan with baking paper so that it does not get stuck and thus avoid any unpleasant surprises.
If you have made this recipe and you want to send me a photo, I'll be happy to keep it, you just have to send it by email to: discoverhowicook@gmail.com
I will upload a video showing these photos to everyone so they can see how well my followers cook!
Check my blog!
https://discoverhowicook.blogspot.com/
Follow me on social networks!
Facebook: https://www.facebook.com/discoverhowicook/
Twitter: https://twitter.com/DiscoverHowCook
Instagram: https://www.instagram.com/discoverhowicook/
Pinterest: https://www.pinterest.es/discoverhowicook/
To prepare this chocolate cake with strawberry jam you will need:
-For the cake:
175 gr. (6,17 oz.) of sugar
175 gr. (6,17 oz.) of butter
175 gr. (6,17 oz.) of chocolate
7 large eggs
100 gr. (3,52 oz.) of flour
-For the topping:
150 gr. (5,29 oz.) of chocolate
50 gr. (1,76 oz.) of butter
2 tablespoons of milk
-Strawberry jam
To prepare this chocolate cake with strawberry jam you must follow the next steps:
-For the cake, separate the whites from the yolks.
-Mix the butter with the sugar.
-Add the yolks.
-Melt the chocolate in a double-boiler.
-When the chocolate is warm, add it to the mixture.
-Add the flour with encircling movements.
-Whisk the whites to form stiff peaks.
-Add the whites to the mixture very carefully so that they do not get thin.
-Bake at 175ºC (347ºF) for 10 minutes.
-Lower the temperature at 165ºC (329Fº) and bake 30 minutes more.
-When the cake is cold, cut it in half lengthwise.
-Spread the strawberry jam on the bottom of the cake and cover it with the top.
-For the topping, melt the chocolate with the butter in a double-boiler.
-Remove from heat, add milk and stir until well blended.
-Cover the sponge cake with the warm chocolate coating and cool in the fridge.
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Lifestyle