German Chocolate Crumb Cake with Strawberries
Ingredients
- 4 large eggs
- 120 g sugar
- 150 g dark chocolate
- 125 g soft butter
- 80 g all-purpose flour
- a pinch of salt
- 1/2 teaspoon baking powder
- 1 tablespoon cornstarch
Filling
- 600 g heavy cream
- 2 packets whipped cream stabilizer
- 1 tablespoon powdered sugar
- 100 g chocolate shavings
- 500 g strawberries
Preparation
Line a 26 cm springform pan with parchment paper. Separate the eggs. Beat 4 egg whites with sugar until stiff peaks form. Melt dark chocolate with butter over a water bath and let cool slightly. Beat egg yolks until fluffy, then add the chocolate-butter mixture and mix well.
Preheat oven to 180°C (convection: 160°C). Mix flour, salt, baking powder, and cornstarch and add to the egg mixture. Fold in the egg whites, pour the batter into the prepared pan and bake for about 25 minutes.
Place the cooled cake base on a cake plate. Remove 5 mm from the top of the cake base with a spoon, leaving a 1 cm rim. Crumble the removed cake pieces.
Whip heavy cream with whipped cream stabilizer until stiff, sweeten with powdered sugar and fold in chocolate shavings. Wash and hull the strawberries. Distribute whole strawberries evenly on the cake base and spread the whipped cream in a dome shape on top.
Distribute chocolate crumbs on the whipped cream and press lightly. Chill the cake until serving.
Notes
Yields about 12 servings.
