Chocolate Loaf Cake With Strawberry Cream Cheese Filling - cooking recipe

Ingredients

12 oz dark chocolate, chopped
2 sticks + 2 tbsp butter
1 1/4 cup sugar
8 None eggs, separated
1 pinch salt
3/4 cup + 2 tbsp all purpose flour
4 tbsp + 1 tsp cocoa powder
1 1/3 cup ground whole almonds
2 cup frozen strawberries
20 oz cream cheese
2 tsp vanilla extract
1 cup + 1 tbsp powdered sugar
None None breadcrumbs to line the loaf pan

Preparation

Preheat oven to 350\u00b0F. In a small saucepan, melt 8 oz chopped chocolate, butter, and sugar while stirring. Whip egg whites with a pinch of salt in 2 batches (in 2 separate bowls) until stiff. In a large bowl, sift the flour and 3 tbsp cocoa powder. Stir in egg yolks, ground almonds, and chocolate mixture. Fold in the egg whites in 2 batches.
Grease a 12 x 4 inch loaf pan and sprinkle with breadcrumbs. Pour batter into pan and bake for 45 minutes. Let loaf cool in the pan on a wire rack for 30-40 minutes. Carefully remove from pan and transfer to a plate. Let cool for at least 4 hours.
Meanwhile, thaw 1 cup frozen strawberries for 30 minutes, then dice finely. In a medium bowl, combine 12 oz of cream cheese, vanilla extract, and 1 tbsp powdered sugar. Gently stir in diced strawberries. Cut cooled loaf cake in half horizontally and spread with strawberry cream cheese. Cover with top layer and chill for 30 minutes.
Melt 4 oz chopped chocolate in a bowl set over simmering water. Let cool for 15 minutes. Sift 1 cup powdered sugar and 1 tsp cocoa powder into a bowl. Add 8 oz cream cheese and whisk until smooth and thick. Stir in melted chocolate. Ice entire surface of loaf cake and chill at least 1 hour.
Meanwhile, thaw 1 cup frozen strawberries and cut each berry in half. Sprinkle chilled loaf cake with 1 tbsp cocoa powder and arrange strawberries on top.