Mary Berry's chocolate and strawberry dessert cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s chocolate and strawberry dessert cake By You Magazine - September 13, 2020 Perfect for a celebration, this is a decadent dessert cake – one to be eaten with a fork! Like a roulade, it contains no flour, which means it is a rich close-textured sponge – so expect it to dip a little when it comes out of the oven. Laura Edwards SERVES 8-10 PREPARE AHEAD The cakes can be made up to a day ahead, and assembled and filled up to 2 hours ahead. FREEZE The cakes, without cream and fruit, freeze well. butter, for greasing 6 eggs, separated 150g (5oz) caster sugar 50g (2oz) cocoa powder, sieved FOR THE FILLING AND TOPPING 300ml (10fl oz) double cream 2 tbsp icing sugar, plus extra for dusting 1 tsp vanilla extract 400g (14oz) strawberries, sliced (reserve 3 whole strawberries) rosemary sprigs or mint leaves You will need two 20cm (8in) round, loose-bottomed sandwich tins. 1. Preheat the oven to 180C/160C fan/gas 4, then grease the tins and line the bases with baking paper. 2. Put the egg whites into a bowl, whisk with an electric hand whisk until soft peaks form and the whites are fluffy and look like clouds. Spoon into a separate bowl. 3. Put the yolks and caster sugar into the unwashed first bowl. Whisk with an electric hand whisk until thick and there is a trail in the mixture when the whisk is lifted. Carefully fold the whites into the yolk mixture, then fold in the cocoa a little at a time, until well mixed. Divide the mixture between the tins and level the tops. 4. Bake for about 25 minutes until the cakes are well risen and coming away from the sides of the tins. Turn out and leave to cool on a wire rack. 5. Whisk the cream into soft peaks, then stir in the icing sugar and vanilla. Spread half the cream over one cake and arrange half the strawberries on top. Put the second cake on top and spread with the rest of the cream. 6. Arrange the remaining strawberries on top of the cake, with a few whole ones and rosemary sprigs or mint leaves in the middle. Dust with icing sugar just before serving. Now buy the book with £14 off Our recipes are from Simple Comforts by Mary Berry, which will be published on 17 September by BBC Books, price £26. to order a copy for £12 until 20 September go to whsmith.co.uk and enter the code YOUMARY at the checkout. Book number: 9781785945076. For terms and conditions, see whsmith.co.uk RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved