Chocolate cake with toffee strawberries

Chef Fancia - Restaurant VVG La Table - VVG BB + B

Chef Fancia's recipe - VVG La Table Restaurant - Taipei - Taiwan

Ingrédients Gateau fraise

250g of dark chocolate 70% cocoa
120 g of butter
Cognac
200 gr of powdered sugar
6 tablespoons of flour
Coconut powder
4eggs
Powdered sugar
A punnet of strawberries
1 vanilla bean

Preparation
The chocolate cake
Preheat the oven to 170°.
Butter an antiadherent pan
Double-boil the 250g of dark chocolate to melt it.

In another pan, melt the 120g of butter and add the cognac and powdered sugar.
Pour the melted chocolate into the butter and cognac mixture and fold everything carefully together until well blended and smooth.

Break the eggs and whisk the egg yolks for 10 min.
In a separate bowl beat the egg whites until frothy and gradually add the powdered sugar, beating constantly.

Fold in the chocolate and the egg yolks, add the coconut powder and keep on folding them together.

Lastly, add the egg whites to the chocolate mixture.

When the final mixture is ready put it in the oven and let it bake for 40/45min.

The toffee strawberries
Make the caramel by melting some powdered sugar in a pan with some water at medium heat. Once the caramel is hot, pour it over the strawberries.
Let cool in the fridge until the strawberries become crispy.

When ready, arrange the strawberries all over the cake.

Bon appétit !