FOOD
Chocolate and Strawberry Bonbon Cake
Filled with a rich strawberry cream concoction and topped with decadent chocolate icing, this cake will give you all the dessert feels.
FOOD
Chocolate and Strawberry Bonbon Cake
Filled with a rich strawberry cream concoction and topped with decadent chocolate icing, this cake will give you all the dessert feels.
Ingredients
- 9 egg whites
- 9 egg yolks
- 9 tablespoons sugar
- 8 tablespoons wheat flour
- 4 tablespoons cocoa powder
- 1 teaspoon baking powder
- 2 cans condensed milk
- 2 tablespoons butter
- 3 tablespoons powdered milk
- 3/4 cup heavy whipping cream
- 1, 0.5-ounce package colorless, flavorless gelatin, prepared according to package instructions
- 14 ounces fresh strawberries, cut in half
- 10 1/2 ounces chopped dark chocolate
- 1, 10 1/2-ounce container heavy whipping cream, cold
Steps
- Preheat oven to 350 degrees. Grease a round springform pan and sprinkle with flour.
- Beat the egg whites until stiff peaks form, then slowly add sugar. Add the egg yolks and mix thoroughly.
- Sift in the flour, and gently mix the dough with a whisk. Sift in the cocoa powder and add the baking powder. Stir with whisk until well combined.
- Pour dough into prepared pan, and bake for approximately 30 minutes. Remove from pan while warm.
- In a saucepan, cook the condensed milk, butter and milk powder over medium heat. Stir constantly until mixture starts to come unstuck from the pan.
- Add heavy cream and let simmer a little longer, stirring constantly so that it maintains a firm consistency. Add the prepared gelatin. Set aside to cool.
- Mix the strawberries with the cooled cream mixture, and place in the refrigerator for 2 hours.
- Remove the cake core, leaving only the sides and base. Fill with strawberry cream mixture and top with the removed cake pieces. Refrigerate for 1 hour.
- Melt chocolate over a double boiler. Remove from heat and add heavy whipping cream. Set aside in the refrigerator for 1 hour.
- Cover the cake with a layer of chocolate ganache, slice and serve.