Chocolate Cake with Profiterole Cream Puffs.
Delicious, indulgent to the extreme, this cake is perfect for all important celebrations.
What could be better than the combination of chocolate, strawberries, and cream….
For a perfect ending to a dinner suitable for adults and kids alike, not a single slice was left at my house, so I’ll be making it again soon.

This version you see in the photo is very indulgent because I wanted to create an “American style” effect, so I decided to add a second layer on top of the first.

The instructions you’ll find will allow you to make just one layer, but if you want to create two, for the second base, just make an additional layer using one and a half times the ingredients of the larger base and accordingly for the ganache.

In the end, the ganache will not only cover the base cake but also drip down the sides of the other where cream puffs filled with lots of cream puffs and strawberries will be placed.

thought for you:

Difficulty: Medium
Cost: Affordable
Rest time: 2 Hours
Preparation time: 30 Minutes
Portions: 10
Cooking methods: Oven, Bain-Marie
Cuisine: Italian
Seasonality: All Seasons

871.60 Kcal

calories per serving

Info Close

Energy 871.60 (Kcal)
Carbohydrates 78.46 (g) of which sugars 42.86 (g)
Proteins 13.93 (g)
Fat 57.49 (g) of which saturated 21.11 (g)of which unsaturated 13.73 (g)
Fibers 7.85 (g)
Sodium 104.56 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Chocolate Cake with Profiterole Cream Puffs

2 1/2 cups all-purpose flour
7 oz strawberries
1 cup sugar (or 1/4 cup of sweetener)
2/3 cup milk
3 eggs
1/2 cup butter (softened)
5 oz dark chocolate 60-69% (chopped)
1 packet vanillin
1 orange (only grated zest)
1 packet baking powder
10 cream puffs (empty)
1 1/4 cups heavy cream, 35% fat
1/2 cup sugar (or 2 tbsps of sweetener)
Half packet vanillin
10 oz dark chocolate
1 1/4 cups heavy cream, 35% fat
10 strawberries (whole)
as needed mixed berries

Chocolate Cake with Profiterole Cream Puffs

Tools

Chocolate Cake with Profiterole Cream Puffs

Electric whisks
Baking Pans – springform 9.5 inches
3 Bowls
2 Small Bowls
1 Plate 28 cm serving plate

Steps

Chocolate Cake with Profiterole Cream Puffs

First, prepare the chocolate ganache, as it needs at least 2 hours to cool: heat the cream in a saucepan without bringing it to a boil and, once hot, pour it into a bowl over the chopped dark chocolate, stirring gently. Let it cool at room temperature.
While the ganache is cooling, proceed with the other preparations.
Take the butter out of the fridge at least 30 minutes before you start the cake.
Wash the strawberries by soaking them for 10 minutes, then let them drain and dry gently, and cut the strawberries into pieces, place them in a colander, and set aside.
In a bowl, beat the eggs with sugar using the whisks until you get a frothy mixture. Chop the butter and chocolate into pieces and heat them in a bain-marie until they have melted.
Then, combine the melted butter and chocolate with the egg and sugar mixture. Mix well, from bottom to top, then add the grated orange zest, milk, flour, baking powder, and vanillin. Continue to mix until the mixture is homogeneous.
At this point, add the chopped strawberries to the batter and gently mix from top to bottom to avoid deflating the mixture.
Pour everything into a 9.5 inches floured and buttered springform pan, level it well, and bake in the oven at 180 degrees Celsius (356 degrees Fahrenheit) for 40 minutes.
Let the cake cool slightly, and in the meantime, prepare the decorations.
Whip the cream we need to fill the 10 cream puffs, you will need about 1 1/4 cups of cream with 1/2 cup of sugar and half a packet of vanillin. You will have leftover cream, so keep it in the fridge as you’ll need it to finish. Before whipping it, make sure the cream is very cold.
Transfer the cake to a serving plate larger in diameter than it is, it should be at least 11 inches.
The plate should be quite spacious so it can accommodate the ganache drizzle and the cream puffs around the cake.
Put the cream in a piping bag and fill the cream puffs, which will be placed around the cake.
Now you can glaze everything.
Pour the lukewarm chocolate ganache (if it has cooled too much, heat it in the microwave or bain-marie) over the cake and cream puffs. Once covered,
let it cool for at least 30 minutes.
To complete.
With the remaining whipped cream, pipe rosettes here and there using a piping bag, and decorate with strawberries and mixed berries.
Here’s your Chocolate Cake with Profiterole Cream Puffs ready.