Strawberries and chocolate cake made in a silicone mold
Scorrere verso il basso
For a friend’s birthday I was asked to prepare a cake that have lot of chocolate and fruit, so I couldn’t resist and I decided to prepare this chocolate and strawberry cake using a beautiful silicone mold. The bottom is nothing more than a fabulous dark chocolate brownie that’s thick and sooo sweet and chocolaty. For the top, I decided to prepare a mascarpone and white chocolate cream which, as always, surprises everyone with its velvety texture. For the fruit part I decided to combine the light cream with inserts created with the strawberry gelée. All decorated with red currants, strawberries and red grapes. This cake is a symphony of deliciousness.
Strawberries and chocolate cake made in a silicone mold
Rich and creamy modern cake prepared with the silicone mold. Chocolate and strawberry cake with mascarpone and white chocolate cream.
Ingredients
Strawberry gelee
- 300 g strawberries
- 100 g white sugar
- 6 g gelatine in sheets
- 1 tablespoon lemon juice
- 1 organic lemon (only the zest)
Mascarpone and white chocolate cream
- 220 g white chocolate
- 250 g mascarpone cheese room temp
- 6 g gelatine in sheets
- 1 teaspoon of honey I used acacia honey
- 100 ml whipping cream
- 100 ml milk
Dark chocolate brownies
- 160 g dark chocolate
- 100 g butter
- 240 g white sugar
- 3 medium eggs
- 100 g flour
- 2 tablespoons dark cocoa powder
Instructions
Chocolate cake made with the silicone mold – strawberry gelee instructions
- For this recipe I used silicone mold “Color” made by Silikomart.
- Blend the strawberries and pass them through a fine sieve to remove the seeds. Meanwhile soak the gelatine sheets in cold water for 10 minutes.
- Take about 150 ml of strawberries, add sugar, zest and lemon juice and stir. Pour into the saucepan and bring to a boil, stirring often. Turn off the flame. Wait until the liquid is very hot but not boiling and add squeezed gelatine. Stir to make it dissolve completely. Add the mixture into the pureed strawberries and mix well. Pour the mixture into the spaces of the silicone pan as in the photo.
- Place the silicone mold in the fridge. Leave the rest of the liquid gelée at room temperature, we will use it later. And start making the mascarpone cream.
Instructions mascarpone and white chocolate cream
- For the cream soak the gelatine in cold water for 10 minutes. Melt the white chocolate over water bath and set aside.
- Bring the cream mixed with the milk and honey to a boil. Turn off the heat and as soon as the liquid is not super hot add squeezed gelatine. Stir to make it dissolve completely. Gradually pour the hot milk over the melted chocolate mixing well each time. Take the immersion blender and blend everything for a couple of minutes. Now gradually add the mascarpone, always blending with the immersion blender until all the cheese is incorporated.
- Remove the silicone pan from the refrigerator. At this point the gelée should begin to solidify and you can pour the cream over it. If the strawberry part is still too liquid, put it back in the refrigerator and wait another 15 minutes.
Freezing the mould
- Once you have added the cream into the pan, put it back in the refrigerator and wait until it becomes firmer. After the necessary time (for me it was 45 minutes) pour over the last part of the gelée that you left at room temperature. If for some reason the gelée has become firm, just heat it over on very low heat and then wait for it to come back to room temperature before pouring it over the cream with mascarpone.
- Place everything in the refrigerator for another hour and then place it in the freezer overnight to make freeze it completely.
Chocolate cake preparation – dark chocolate brownie
- Preheat the static oven to 180 ° C.
- In a pan bring some water to a boilng point. Place a glass bowl on top (it must not touch the water surface). Add diced chocolate and butter. Melt everything over water bath. Turn off the heat and being careful not to burn yourself, move the glass bowl away from the steam.
- Add white sugar and mix well with a whisk. Gradually add the eggs one by one, stirring each time with a whisk until they are incorporated.
- Now add sifted dark cocoa powder and flour. Mix well with a whisk.
- For this recipe I used the silicone mold with a diameter of 20 cm which I brushed with some butter. If you use the classic pan I recommend putting a circle of parchment paper on the bottom of the pan and brushing the edges with some butter. Now add the chocolate batter. Bake in the preheated oven for about 35 – 40 minutes.
- Remove from the oven and allow to cool completely before removing from the pan.
Note from the author of this recipe
- While you are preparing your cake I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be delighted and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara.
Instructions for dark chocolate and strawberry cake – decoration
- With a sharp knife, level the top of the brownie. Take the mold from the freezer and very gently but firmly remove the cream from the mold. Place it on top of the prepared brownie and place in the refrigerator for several hours to thaw it completely. In this way the brownie absorbs any moisture coming from the cream which will become soft in the meantime.
- Before serving your cake, make sure the cream are soft and not frozen. Decorate the cake to your liking. I used red currants, strawberries, grapes.
Notes
Please add the time that is necessary to make the cream and gelee firm and to freeze the mold.
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 1panCalories: 333kcal
Tried this recipe?Let us know how it was!
To be stored in the refrigerator.
lot of love. B.
p.s. If you liked this recipe for the chocolate cake created with the Silikomart silicone mold, check out my Greek yogurt and coconut mini bundt cakes (photo below).
