This week, a good recipe for a light soft chocolate cake with crushed pistachios and strawberry sauce.
In chocolate soft cakes, butter is usually used, which is replaced here by milk. As for the sugar, it is replaced by strawberry jam. No reason to go without!
Prep Time: 25 minutes
Baking Time: 15 minutes at 320°F (160°C)
Difficulty: easy
Yield: a round mold of 11 inches (28 cm) of diamater
Ingredients
For the soft chocolate cake
- 1/2 cup + 1 tablespoon of dark chocolate (100 g)
- 1/3 cup of milk (0.8 dl)
- 2 eggs
- 1 heaped tablespoon of almond powder
- 1 level tablespoon of flour
- 1 tablespoon of strawberry jam
- crushed pistachios (unsalted)
For the strawberry sauce
- 1/3 lb of strawberries (150 g)
- 2 tablespoons of vanilla sugar (20 g)
- 3 tablespoons to 1/4 cup of water (0.5-0.6 dl)
Instructions
Preheat oven to 320°F (160°C).
Prepare the soft chocolate cake: melt the chocolate with the milk in a small pan.
Remove from the heat and stir in the yolks, almond powder, flour and jam. Mix well.
Beat the egg whites until stiff and fold them gently into the mixture.
Pour into the mould.
Sprinkle with crushed pistachios.
Bake for 15 minutes.
Meanwhile, prepare the strawberry sauce: blend the strawberries with the vanilla sugar and a little water. Add more water little by little until you obtain a sauce. Strain the sauceif desired. Set aside in a cool place until ready to serve.
Serve the soft chocolate cake with strawberry sauce.
