Ingredients

Chocolate sponge (16cm)
eggs
2 pc
sugar
0.25 cup
90 g
3.15 oz
2.97 fl oz
vanilla sugar
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
butter
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
milk
0.25 cup
80 g
2.80 oz
2.64 fl oz
flour
0.25 cup
90 g
3.15 oz
2.97 fl oz
baking powder
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
alkalized cocoa
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
salt
pinch
Cream
mascarpone or cream cheese
0.75 cup
200 g
7 oz
6.60 fl oz
cream 35%
0.50 cup
100 g
3.50 oz
3.30 fl oz
powdered sugar
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
vanilla paste
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
bitter chocolate (grated)
2 tbsp
30 g
1.05 oz
0.99 fl oz
Soaking
strawberries
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
sugar
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
water
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
Additionally
strawberries
1.25 cup
300 g
10.50 oz
9.90 fl oz
mint

Method

Sponge biscuit

  • Whip the room temperature eggs with salt, sugars until white and fluffy.
  • Heat the milk with the butter.
  • Sift the flour with baking powder and cocoa.
  • Pour into the whipped eggs, knead with a spatula.
  • Stir in hot milk and butter.
  • Prepare a ring 16cm in diameter - wrap the bottom with foil, put a circle of baking paper inside. Place on a wire rack or other flat surface.
  • Pour out the batter. Bake in a preheated oven at 347F for about 30-35 minutes.
  • On the 30th minute I checked with a skewer for readiness - raw, covered with foil and baked for another 5 minutes.
  • Cool in a ring. Wrap in foil, place in refrigerator for 6 hours or more.
  • Take the finished biscuit out of the ring, cut out the middle, forming an even layer along the bottom and sides.
  • Crumble the biscuit scraps into fine crumbs.

Soaking

  • Finely chop the strawberries. Pour into a saucepan, add water and sugar.
  • Boil for about 5 minutes, stirring with a spatula, breaking the strawberries into smaller pieces.
  • Cool. Soak the chocolate biscuit base.

Filling

  • The strawberries should better be the same size or trimmed at the bottom.
  • Place the berries tightly, wide side down, inside the biscuit base.

Cream

  • Take the mascarpone and cream out of the fridge! Put them into the bowl, add the powdered sugar and vanilla paste. Whip into a thick cream.
  • Grate chocolate on a grater into the prepared cream, mix gently.
  • Spread the cream as a pile on top of the strawberries. Brush the sides of the biscuit base on the outside with the cream.
  • Sprinkle this construction with biscuit crumbs, pressing it a little bit to the cream.
  • Place in the fridge for an hour to stabilize.

Before serving, sprinkle the cake with grated chocolate, and decorate it with strawberries and mint.