The strawberry and milk chocolate cake is moist and chocolaty inside, with lots of juicy strawberries on top. This cake is prepared in two steps: first, you melt butter, sugar, and milk chocolate together, then you combine the remaining ingredients and bake.
To prepare it, you can easily use leftover Easter or St. Nicholas milk chocolate, as this cake is perfect for recycling chocolate. For dark chocolate lovers, no problem, you can substitute milk chocolate with dark chocolate for a less sweet cake with a more intense flavor. Regarding almonds, they can be replaced with hazelnuts, walnuts, or even other flour if you prefer to make a nut-free dessert.
- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 1 baking dish of approx. 10 x 8 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 8.5 tbsp butter
- 6 tbsp sugar
- 1 cup milk chocolate
- 3/4 cup almond flour
- 3 eggs
- 1/3 cup flour
- 1/4 cup unsweetened cocoa powder
- 1 3/4 cups strawberries
Steps
To prepare the strawberry and milk chocolate cake, cut the butter into pieces and put it in a saucepan with the sugar and broken milk chocolate. Melt everything over low heat, stirring until you get a homogeneous mixture. Remove from heat, add the almond flour, and let it cool. To speed up this step, you can also transfer the mixture to a baking dish and spread it over the bottom.
Wash the strawberries, remove the stem, and cut them in half.
Preheat the oven to 340°F (static).
Separate the egg yolks from the whites and beat the whites until stiff.
Add the egg yolks to the chocolate and almond mixture and stir to obtain a homogeneous mixture. Also, add the flour and cocoa powder and mix.
Finally, incorporate the beaten egg whites, moving gently from bottom to top.
Pour everything into a baking dish (approx. 10 x 8 inches) lined with parchment paper, spread the mixture evenly over the bottom, and then arrange the halved strawberries over the entire surface, with the cut side facing up.
Bake at 340°F for about 22-25 minutes. Do not use the toothpick test and do not worry if the cake still seems soft when you take it out, it will firm up as it cools, remaining chocolaty inside.
Serve your strawberry and milk chocolate cake with a dusting of powdered sugar.
Suggestion
You can also use dark chocolate instead of milk chocolate.
