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

This cake is highly enjoyed as the indulgence not only covers the cake itself but also drips over the edges of the plate where cream-filled profiteroles with lots of whipped cream tufts and strawberries are placed.

thought for you:

Chocolate Cake with Profiterole Cream Puffs

Difficulty: Medium
Cost: Economical
Rest time: 2 Hours
Preparation time: 30 Minutes
Portions: 10
Cooking methods: Oven, Double Boiler
Cuisine: Italian
Seasonality: All seasons

871.60 Kcal

calories per serving

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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)
5 oz milk
3 eggs
1/2 cup butter (softened)
5 oz dark chocolate 60-69% (chopped)
1 packet vanillin
1 orange (only the grated zest)
1 packet baking powder
10 profiteroles (empty)
1 1/4 cups whipping cream, 35% fat
1/2 cup sugar (or 2 tbsps of sweetener)
Half packet vanillin
10 oz dark chocolate
1 1/4 cups whipping cream, 35% fat
10 strawberries (whole)
as needed 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 round serving plate 11 inches

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, continue with the rest of the preparations.
Take the butter out of the fridge at least 30 minutes before starting the cake.
Wash the strawberries by soaking them for 10 minutes, then drain and gently dry them. Cut the strawberries into pieces and put them in a colander, setting them aside.
In a bowl, beat the eggs with the sugar using the whisks until you obtain a frothy mixture. Cut the butter and chocolate into pieces and heat them in a double boiler until they are melted.
Then, add the melted butter and chocolate to the egg and sugar mixture. Mix well, from the bottom to the top, then add the grated orange zest, milk, flour, baking powder, and vanillin. Continue mixing until the batter 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-inch greased and floured pan, level it well, and bake in the oven at 350°F for 40 minutes.
Let the cake cool slightly, and in the meantime, prepare the decorations.
Whip the cream needed to fill the 10 profiteroles. You’ll need about 1 1/4 cups of cream with 1/2 cup of sugar and half a packet of vanillin. You’ll have leftover cream, so keep it in the fridge as you’ll need it to finish. Make sure the cream is well-chilled before whipping it.
Transfer the cake to a serving plate wider in diameter than the cake itself, it should be at least 11 inches.
The plate should be spacious enough to accommodate the ganache and profiteroles drizzling around the cake.
Put the cream in a piping bag, and fill the profiteroles, which you will place around the cake.
Now you can glaze everything.
Pour the warm chocolate ganache (if it has cooled too much, heat it in the microwave or in a double boiler) over the cake and profiteroles. Once covered,
let it cool for at least 30 minutes.
To finish.
Use the leftover whipped cream to distribute tufts made with the piping bag here and there, and decorate with strawberries and berries.
Here is your Chocolate Cake with Profiterole Cream Puffs ready.