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Rich chocolate cake with strawberries and minted sugar
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Indulge in decadent chocolate cake topped with fresh strawberries, whipped cream, and mint sugar.
Ingredients:
  • 600g hazelnuts
  • 250g good-quality milk chocolate, chopped
  • 250g unsalted butter, chopped
  • 40.00 ml instant coffee granules
  • 6 eggs, separated
  • 220g caster sugar
  • 250.00 ml mint leaves, plus extra to serve
  • 250g punnet strawberries, halved if large
  • Thickened cream, to serve
Instructions:
  • Preheat your oven to 180C and prepare a 28cm loose-bottomed cake pan by greasing and lining it.
  • Finely grind hazelnuts in a food processor and then set them aside.
  • In a bowl set over gently simmering water, melt chocolate and butter until smooth, making sure the bowl doesn't touch the water. Dissolve coffee in 1/4 cup (60ml) boiling water, then stir into the chocolate mixture. Allow it to cool.
  • Beat yolks and sugar together until they are thick and pale using electric beaters. Fold in the cooled chocolate mixture first, and then gently mix in the hazelnuts.
  • Whisk egg whites to soft peaks using electric beaters in a clean bowl. Gently fold into the chocolate mixture. Spread batter into the pan and bake for 40 minutes or until cooked through. If browning too quickly, loosely cover with foil. Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  • Blend fresh mint with an additional 2 tablespoons of sugar in a food processor until vibrant and well combined. Transfer the mixture to a bowl and mix in with strawberries. Spoon the minted strawberries onto the cake. Finish by drizzling with cream and topping with extra mint leaves for a delightful presentation.

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