Chocolate, Strawberries And Cream Cake - cooking recipe

Ingredients

3 None eggs, separated
100 g caster sugar
75 g plain flour
25 g cornflour
2 tbsp cocoa powder
1 1/2 tsp baking powder
200 g strawberry jam
800 ml whipping cream
2 tsp vanilla extract
75 g dark chocolate, grated
1.3 kg large strawberries, 300g halved

Preparation

Preheat the oven to 350\u00b0F. Grease the bottom of a 10 inch diameter springform pan. For the batter, beat the egg whites and 3 tbsp cold water until they form stiff peaks, gradually adding the sugar. Stir in the egg yolks. Sift in the flour, cornstarch, cocoa powder and baking powder and stir to combine. Spoon into the pan and smooth the top. Bake for 20-25 mins, until a skewer comes out clean, covering with foil if the top is browning too quickly. Remove from the pan and cool on a wire rack.
Cut the cake horizontally so that one piece is twice as thick as the other, by inserting a knife into the center and rotating the cake around it. Place the thicker piece on a cake plate and spread it with the jam.
Whip the cream and vanilla extract until stiff peaks form. Divide in half and stir 3/4 of the chocolate into one half. Spread half of the chocolate cream on top of the jam. Push the whole strawberries into it, then spread with the remaining chocolate cream, pushing down between the strawberries and making a dome shape.
Place the thinner cake piece on top, pressing it down around the sides. Spread with the remaining whipped cream and press the halved strawberries around the edge. Sprinkle with the remaining chocolate and chill for at least 2 hours before serving.