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.


  • 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


  1. Preheat oven to 350 degrees. Grease a round springform pan and sprinkle with flour.
  2. 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.
  3. Pour dough into prepared pan, and bake for approximately 30 minutes. Remove from pan while warm.
  4. 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.
  5. 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.
  6. Mix the strawberries with the cooled cream mixture, and place in the refrigerator for 2 hours.
  7. 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.
  8. Melt chocolate over a double boiler. Remove from heat and add heavy whipping cream. Set aside in the refrigerator for 1 hour.
  9. Cover the cake with a layer of chocolate ganache, slice and serve.