Strawberry and chocolate cake

Thanks to Cléa I discovered this wonderful cake. It is tasty and refreshing. Sure, you need half a day to make this, but it is worth the effort.



For the sponge cake:
3 eggs
90g light raw sugar
90g self-raising white flour

For the strawberry jelly:
300g strawberries
100g raw sugar
2g agar-agar (or gelazone)
200g silk tofu

For the chocolate mousse:
80g 37% milk chocolate
2g agar-agar
100ml rice or soya milk
200g silk tofu

Strawberries to decorate

1. Sponge cake
In a heatproof bowl, whisk together the eggs and sugar. Cook in a bain-marie whilst whisking. The mixture must become paler and double in volume.
Remove from bain-marie and stir again to cool the mixture down a little.
Mix in the flour in 3 times with a wooden spoon. Take care in not removing the air from the mixture.
Place into a 22cm diameter cake springform and place in a 180 degrees preheated oven for 15min.
Leave to cool down completely and cut in half to make 2 identical disks.

2. Strawberry jelly
Wash and remove the stems of the strawberries. Place in a food processor with the sugar. Add the agar-agar and place in a saucepan. Bring to the boil and simmer for 30 seconds. Pour back into the food processor with the tofu and process.
Place one sponge cake disk back into the form and cover with the strawberry jelly. Leave to cool down completely until set and cover with the second disk.

3. Chocolate jelly
Melt the chocolate. Process with the tofu.
Mix the milk and agar-agar in a saucepan. Bring to the boil and simmer for 10 seconds. Process with the chocolate mixture and pour over the second disk of sponge cake. Leave to cool down completely until set.

Remove the form. Place onto a serving dish. Decorate with fresh strawberry slices and serve cold.


Pour la recette en francais, faites-donc un tour chez Cléa !