Ingredients
For the sponge cake
- Eggs 4
- Sugar 1 glass
- Self-rising flour 1 1/2 glass sifted
- Cocoa powder 3 tablespoons
- Vanilla powder 1
- Baking powder 1 teaspoon
- Water 1 small cup
For the chocolate cream
- Eggs 3
- Sugar 1 glass
- Cocoa powder 1 package
- Butter 250 gr melted
- Vanilla powder 1
For the filling
- Strawberries 15-20 finely sliced lenghtwise
For the syrup
- Water 1 glass
- Strawberry liqueur or Grand Marnier 3 tablespoons
For the coating
- Heavy cream 500 ml
- Caster sugar 1/2 glass
- Stawberries optional
- Almond slivers optional
Instructions
For the sponge cake : In a bowl beat with an electric mixer the eggs with the sugar and then add the sifted flour,the cocoa powder,the vanilla powder and the baking powder.If necessary add a little water in order the mixture to become like cake batter.Pour it into a springform tin and bake for 15-20 minutes approximately until an inserted knife comes out clean and let it cool.
For the chocolate cream : In a bowl beat with an electric mixer the eggs,the sugar,the vanilla powder and then add the cocoa powder and the melted butter.Beat the batter thoroughly and refrigerate it for 15-20 minutes.
For the whipping cream : In a bowl beat with an electric mixer the heavy cream and the the caster sugar thoroughly until fluffy,it is ready when you turn the bowl upside down and the whipping cream does not flow.
For the syrup : Mix the strawberry liqueur or Grand Marnier with a glass of water.
Assembly : Cut the cool sponge cake lengthwise into two equal pieces.Place one piece on a flat surface or on a cake platter,pour syrup onto it and spread it with chocolate cream.Keep some chocolate cream.Cut the strawberries into thin slices and line them onto the chocolate cream but not very close to the edge of the sponge cake.Pour syrup onto the second piece of the sponge cake and place it carefully on top.If necessary spread with a spatula the chocolate cream kept to coat the cake evenly.Pour the whipping cream into a piping bag and frost the top and sides of the cake until it is evenly coated.Optionally top with strawberries and almond slivers.Refrigerate it until thickened and it is ready to be served.Keep it refrigerated.
