Ingredientes para Strawberry Brandy Chocolate Cake
- Frozen Strawberries
- 1 cup granulated sugar
- All Purpose Flour
- 2 tablespoons cocoa powder, for dusting ramekins
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Salt
- 2 large eggs
- 1 cup milk
- Vegetable Oil
- Vanilla Extract
- 1/2 cup brandy
- Strawberry Puree
- 1 cup semi-sweet chocolate chips
- 2 cups heavy cream
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Cómo preparar Strawberry Brandy Chocolate Cake
- Preheat oven to 350°F (175°C).
- Butter eight 8-ounce ramekins and coat with cocoa powder.
- Place ramekins on a baking sheet lined with parchment paper.
- In a microwave-safe bowl, defrost strawberries. Microwave in 30 second increments, stirring until fully thawed.
- Strain the strawberries through a fine-mesh sieve into a bowl, pressing gently to extract the juice. Reserve the pulp.
- In a small saucepan, cook the strawberry juice over medium heat for 8-10 minutes, or until reduced to approximately 1/2 cup.
- Combine the reduced juice and strawberry pulp in a food processor and blend until smooth. You should have approximately 1 cup of puree.
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, and baking soda.
- In a separate bowl, whisk together the eggs, milk, oil, vanilla extract, 1/2 cup brandy, and 1 cup strawberry puree.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Fill each ramekin about ¾ full. (The cakes will overflow while baking).
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- While the cakes are baking, prepare the whipped cream and ganache.
- For the strawberry whipped cream: In a bowl, combine the remaining strawberry puree with 2 teaspoons of sugar.
- In a separate bowl, beat 1 cup of heavy cream until soft peaks form.
- Add the sweetened strawberry puree to the whipped cream and beat until stiff peaks form.
- Refrigerate the strawberry whipped cream until ready to serve.
- For the ganache: Heat 1/2 cup + 2 teaspoons of heavy cream in a small saucepan over medium heat until steam begins to rise.
- Meanwhile, place 1 cup of chocolate chips in a microwave-safe bowl and microwave for 1 minute.
- Remove and stir until almost all the chocolate chips are melted.
- Pour the hot cream over the melted chocolate chips and stir until smooth and glossy.
- Stir in 1 teaspoon of brandy.
- To assemble: Place each ramekin on a plate. Spoon ganache over the top of each cake, allowing it to spill over the sides.
- Top with a generous dollop of strawberry whipped cream.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
277g
Fat
63g
Carbs
34g
