This is a wonderful flourless chocolate cake to serve in the spring when the strawberries are in season. It is topped Bavarian cream and fresh strawberries, then drizzled with strawberry sauce, and topped with whipped cream.
Top the chocolate cake with Bavarian filling.
To serve, cut the cake into slices and place on dessert plates. Top each slice with strawberries. Drizzle with the strawberry sauce. Top with whipped cream and serve immediately.
Baker’s note: If you do not have prepared Bavarian cream, you can it from scratch or use a vanilla cream pudding mix.
12 ounces, about 3 cups frozen, unsweetened strawberries
2/3 cup red currant jelly
about 1/4 cup sugar
- Thaw and puree the strawberries. Place the puree in a small saucepan. Add the jelly.
- Cook, stirring occasionally, until the jelly is completely melted and blended with the fruit. Sweeten to taste with the sugar while it is still hot. Stir to make sure that the sugar is dissolved. Let cool.
What You’ll Need
- For the cake, you will need a good quality nine-inch springform pan. We recommend our glass-based springform pans. We have baked this cake many times and have not had a single leak. We cut the cake right on the glass base.
- A good quality cocoa is essential. You want at least 16% cocoa butter. Most store cocoas are 8 to 10%. Ramstadt-Breda cocoa is 24%.
- An insta-read thermometer. The proteins in the eggs will coagulate at 165 degrees and create the structure for the cake.
- The red currant jelly gives the sauce body, tartness, and color.
- Prepared Bavarian cream pastry filling is recommended for the topping.