Strawberry Chocolate Chip Cakes

Votes: 1

How to Make - Strawberry Chocolate Chip Cookies

Photo of the dish: Julie Beckwith

Time: 1 hour 30 min.
Complexity: easily
Quantity: 16 cakes

Strawberry-chocolate cakes - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

110 g butter
0.33 cup cocoa powder
0.25 cups sugar
1 tsp instant espresso
2 tbsp. heavy cream
1 large egg
1.25 cups finely crumbled whole grain graham crackers
1 cup sweet coconut flakes
0.5 cups chopped almonds
0.5 tsp vanilla extract

Filling

30 g of freeze-dried strawberries
2 cups white chocolate chips
0.25 cups heavy cream

Chocolate glaze

1 cup semi-sweet chocolate chips
1 tbsp. margarine

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortbread cookies, white chocolate, semi-sweet chocolate, coconut flakes, coffee, cocoa, cream, eggs, almond, strawberry

Cooking the dish according to the recipe:

Preheat oven to 170°C. Line a 20cm wide square baking pan with parchment paper, leaving some overhanging.
Make the dough: In a medium saucepan, melt the butter with the cocoa powder, sugar, and espresso over medium heat.

In a small bowl, whisk together the heavy cream and egg. Add and whisk in a few tablespoons of the butter-cocoa mixture, then pour everything back into the pan. Cook, stirring, until the mixture is smooth and thickened, about 1 minute. Remove from the heat and stir in the whole-wheat biscuits, coconut, almonds, and vanilla. Pour the mixture into the prepared baking pan. Bake until set, about 8 minutes. Transfer to a wire rack and let cool completely in the pan.

Make the fillingPuree half of the strawberries (about 1 cup) in a food processor until the powdered mixture is finely chopped. Set aside the remaining strawberries for garnish.

Place the white chocolate in a bowl. Bring the cream to a simmer in a small saucepan, then pour it over the white chocolate. Let it sit until the chocolate softens, 3-5 minutes. Stir until smooth. Stir in the strawberry powder. Spread it over the cooled dough. Cover and refrigerate until set, about 30 minutes.
Make the icingMicrowave the semisweet chocolate chips and margarine in a small bowl for 20 seconds at a time, stirring until melted and smooth. Let cool slightly, about 5 minutes. Spread evenly over the filling. Lightly crush the remaining strawberries and sprinkle on top. Cover and refrigerate until set. Remove from the pan using the parchment paper overhang and cut into bars.

Recipe ice cream cake and malted milk glaze.

Freeze-dried strawberries have a distinct flavor. Make sure the strawberry powder isn't too fine; you should be able to see the beautiful red specks..