Strawberry Layered Dark Chocolate Cake (Eggless Diet Cake)

The first garden strawberry was grown in France during the late 18th century. From then to now supermarket are full of these small fruits with characteristic aroma, bright red color, juicy texture, and sweetness. Strawberry and chocolate are universal combination. Today I am trying a cake in same combination with strawberry filling and dark chocolate frosting. Best part is its Eggless and Butter less :)

Ingredients:

For Cake:

Cake flour:                                    1 1/2 cup

Sugar:                                            3/4 cup

Unsweetened cocoa powder:         1/4 cup

Baking powder:                             1 teaspoon

Salt:                                               1/4 teaspoon 

Hot water:                                      1 cup

Vegetable oil:                                 1/2 cup 

Distilled white vinegar:                    1 tablespoons

Vanilla extract:                               1 tablespoon 

For Filling

Whipping cream:                            100ml

Strawberries:                                  50 grams chopped

Sugar:                                             4 tablespoon

Balsamic vinegar:                            1/2 teaspoon (optional)

Vanilla extract:                                1/2 teaspoon

For Icing

Dark chocolate:                              100 grams

Creme fraiche:                                4 tablespoon 

Unsalted Butter:                             1 teaspoon

Method

1) Preheat oven to 180ºC with rack in the centre. Line the bottom baking tin.

2) Mix together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.

3) Add water, oil, vinegar, and vanilla in a large measuring cup.

4) Add to the dry ingredients and whisk just until combined

5) Bake until a toothpick inserted in the centre comes out clean, for 35-40 minutes.

6) Cool cake on a rack, slice into two. 

7) Boil strawberries, sugar, vanilla essence and balsamic vinegar in a sauce pan, and simmer till it becomes thick. Cool completely.

8) Beat cream to medium stiff peaks, and gently fold in cooled strawberry mixture.

9) Layer the cake with filling in between and place the second slice over it. Allow to rest in the fridge for about 30 minutes.

10) Place the grated chocolate, butter and 3 tablespoon creme fraiche in a heatproof bowl and microwave for 20-25 seconds. You can also simmer it in pan until the chocolate melts. Stir well to combine both into a smooth ganache.

11) Give the cake one basic thin coating with this ganache, and reserve some for piping decorations.

12) Add the remaining 1tablespoon cream and mix until smooth. You can use this for piping your favourite pattern for decoration. Refrigerate it tell serving.

BON APPETIT..

Strawberry Souffle

Dessert is the triumphant closure of an elaborate dinner. It must be something special to capture the attention of the already sated eater. Hunger has long since disappeared, all that is left is gratification of the senses.
There are plenty of ways to enjoy fresh summer strawberries. You can stuff them into shortcake or pile them up into a pie, as well as add them to cereal and toss them into a salad. Let add a new recipe to list of strawberry dessert options: a strawberry souffle.The souffle will rise up quite high in the oven and, like most souffles, will sink down as it cools.

Ingredients: ( For 2 serving)

Fresh Strawberry:              5-6 large
Sugar:                                4 tablespoon
Cornflour:                          1 tablespoon    
Lemon Juice:                     1 tablespoon
Egg White:                        2 large eggs
Pinch of salt
Butter to grease the souffle mould.

Method:
1) Blend the strawberry, 2 tablespoon sugar, cornflour and lemon juice into a fine paste.
2) Using an electric blender beat the egg white with pinch of salt till soft peak. Add remaining sugar and beat till stiff peak
3) Gently blend the strawberry mixture to the egg white.
4) Grease the souffle mould and pour the mixture into it. Level it using a spatula.
5) Bake it for 25-30 minutes until the top is light brown. Serve it hot

BON APPETIT..