Chocolate Cake

clock icon 150 Minutes pie chart icon 408 Calories

5 eggs
200 g of sugar
160 g of flour
20 g of cocoa
A pinch of salt

First, beat the egg whites and keep the egg yolk. We add sugar and salt to the whitened protein. After that, add the egg yolks one by one. As soon as we get a solid and homogeneous mass, we turn off the mixer and add flour and cocoa. Pour into a mold and bake in the oven at 180 degrees for 35-40 minutes.

Strawberry liquid:

50 g of sugar
100 ml of water
50 ml of cognac

Boil sugar and water until the mass is obtained, then cool, add cognac and until it is ready.

Cream ingredients:

250 g of sugar
180 g of eggs (4-5 pieces)
120 g of pastry powder
1 liter of Sterilgarda milk
10 g of gelatin plate or powder
100 g of Lurpak butter
200 g of Pernigotti chocolate paste

Soak gelatin plates in cold water (min. 15 minutes)

Combine sugar, eggs, baking powder and add vanilla. Heat the milk and mix it with the egg mass. Remove the prepared cream and add room temperature butter. Blend the cooled cream

If you want vanilla cream, beat the butter separately until white, then add the cooked cream mass.


200 g of frozen cherries

100 g of frozen raspberries

60 g of sugar

1 tbsp corn starch

Boil cherries, raspberries and sugar, add starch and boil again for 1 minute. As soon as it becomes viscous, the confit is ready, set aside and cool.

Enjoy it.