SUGAR FREE

This strawberry and chocolate dessert is perfect for sharing with family and friends on special occasions.

A dessert well balanced and has several contrasts.

On the bottom is a fluffy chocolate sponge cake, in the middle is a vanilla cream with pieces of strawberry and on top is creamy chocolate!

All this gluten free, lactose free, condensed milk free and even then, no one will realize that it is a dessert with alternative ingredients.

SUGAR FREE

This strawberry dessert recipe is made in a 20 x 30 cm tray, makes 16 servings.

It's perfect for parties, special occasions, Father's Day, Mother's Day, Christmas and to serve after that Sunday lunch.

Dish recipes are perfect for storing in the fridge and then serve by spoonfuls.

How strawberry dessert leads to fresh fruit, ideally you should make it one day before serving and consume it within a few 3 days.

SIMPLE STRAWBERRY DESSERT

This strawberry and chocolate dessert recipe has 3 simple steps to execute, the first of which is the one you need to pay the most attention to.

The three steps are:

• Chocolate sponge cake baked in a dish
• Vanilla cream with strawberry pieces
• Chocolate Ganache

THE chocolate sponge cake it is made using the same process as a traditional sponge cake, unleavened.

That's why it's essential that you Beat the eggs very well in the mixer to make them well aerated, it is this aeration of the eggs that will make the sponge cake fluffy.

And the other essential part is to sift the dry ingredients and stir. gently with the spatula, ensuring that the aeration of the eggs will not be undone.

After making the sponge cake, just make the vanilla cream, which will be ready in a few minutes.

The assembly is simple, sponge cake still warm, chopped strawberry pieces on top, vanilla cream and then refrigerate.

Then just wait at least 1 hour to let the cream cool down and then cover it with the chocolate ganache.

REPLACING REFINED SUGAR

In this recipe the recommended sugar is refined white sugar.

DOES NOT WORK WITH:

• Coconut sugar
• Brown sugar
• Demerara sugar
• Crystal sugar
• Honey
• Molasses
• Agave
• Apple puree
• Mashed banana
• Dates

If you want to use the demerara sugar it is necessary process it in the blender until it becomes a very fine powder, but honestly I don't see much reason for that.

Demerara sugar is only slightly more natural than refined sugar, but very little changes from one to the other.

It is possible to do with sweetener:

• Xylitol
• Erythritol

As long as you process the sweetener granules in a blender to form a very fine powder, it is now possible to buy these refined sweeteners in some places.

Use processed xylitol or erythritol in the same proportion as the sugar indicated in the recipe.

The dough with sweetener will be:

• less grown
• More dry
• Less sweet
• Less aerated

STRAWBERRY AND CHOCOLATE DESSERT

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On to the review

• Author: icona della cartella
• Full-Time: 1 hour
• Dividend Yield: 12 servings
• More: Gluten Free

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Description

Creamy and well-balanced strawberry and chocolate dessert, fluffy sponge cake, vanilla cream with strawberry pieces and chocolate topping, delicious!

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Ingredients

Scale 1x2x3x

• 2 strawberry trays (500 g)
• 2 tablespoons of sugar (23 g)

CHOCOLATE SPONGE CAKE INGREDIENTS

• 2 eggs + pinch of salt
• 1/3 cup refined sugar (60 g)
• 1 teaspoon of vanilla essence or 1 tablespoon vanilla extract
• 1/2 cup cornstarch (55 g)
• 2 tablespoons cocoa powder 100% (12 g)

VANILLA CREAM

• 500 ml of vegetable milk
• 1/2 cup of cornstarch (55 g)
• 3/4 cup sugar (135 g)
• 1 gem
• 1 teaspoon vanilla essence or 1 tablespoon vanilla extract

CHOCOLATE GANACHE

• 4 persone chocolate 70%
• 200 g vegetable cream or vegetable milk

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Instructions

1. Wash the strawberries, set aside a few of the prettiest ones for decoration and chop the rest into small cubes. Place them in a bowl, add the sugar, stir and set aside.
2. Grease a 20 x 30 cm baking dish or pan with a little oil and preheat the oven to 180ºC.

HOW TO PREPARE SPONGE CAKE

1. Beat the eggs with a pinch of salt in a mixer until quintuple in volume, in the planetary mixer approximately 5-7 minutes, with the common mixer beat 10-15 minutes.
2. Add the vanilla essence, turn the mixer back on and add the sugar. spoonful by spoonful. Wipe down the sides of the bowl to make sure everything is well mixed.
3. Mix the cornstarch with the 100% cocoa powder in a small bowl.
4. Sift a little of the starch and cocoa mixture over the egg and sugar mixture and using a spatula, gradually incorporate the dry ingredients, making movements from bottom to top very delicately. You should only add more starch with sifted chocolate after the first part has been incorporated. Don't be in a hurry At this stage, make delicate movements, from top to bottom, cleaning the sides until you can add all the starch and chocolate mixture.
5. Transfer the chocolate sponge cake batter to the previously greased baking dish/pan and bake in a preheated oven. Brasiliano for approximately 15-20 minutes or until you do the toothpick test and it comes out clean.

HOW TO PREPARE VANILLA CREAM

1. In a medium saucepan add the cornstarch and 100 ml of vegetable milk, mix well until the starch dissolves.
2. Add the remaining milk and the other ingredients, turn the pan on low heat and stir constantly until thickened, approximately 5-7 minutes.

ASSEMBLY OF STRAWBERRY AND CHOCOLATE DESSERT

1. Add the chopped strawberries and sugar to the baked sponge cake.
2. Add the still hot vanilla cream over the chopped strawberries and refrigerate until cold, approximately 1 hour. Do not cover the dish/mold to prevent steam from forming over the cream.
3. Prepare the chocolate ganache by melting the chocolate in the microwave for 30 seconds at a time, then add the cream and stir well.
4. Pour the chocolate ganache over vanilla ice cream.
5. Decorate the reserved strawberries and keep in the refrigerator until serving. Since it contains fresh strawberries, the dessert spoils more quickly; consume within about 3 days.

Notes

• If you use vanilla essence in the cream, add it only at the end, as it evaporates. Click here to check how to make the natural extract.
• It is not possible to make the recipe in a blender, it is necessary to aerate the eggs with a mixer.
• I recommend using refined sugar in the sponge cake recipe to ensure the best result.

• Prep Time: 40 minutes
• Cook Time: 15-20
• Category: Pane
• Method: Roasted
• Cuisine: Brazilian

Nutrition

• Serving Size: 12
• Calories: 206
• Suck: 22.2 g
• Sodium: 84.8 mg
• Fat: 8.8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2.4 g
• - Trans Fat: 0 g
• Carbohydrates: 34.5 g
• Fiber: 2.1 g
• Protein: 2.7 g
• Cholesterol: 46.6 mg

CHECK OUT OTHER DELICIOUS DESSERTS ON THE PLATE

• Pineapple Delight

• Creamy Coconut Cake

• Grape Candy

Buy household goods click here!

I hope you enjoyed this chocolate birthday cake recipe and that you make it often at home!

When you prepare this stuffed chocolate cake recipe at home, share your opinion with me by leaving a comment below.

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