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- INGREDIENTS FOR THE RECIPE.
- 1/2 cup of flour.
- 1/4 cup unsweetened cocoa powder.
- 1 teaspoon baking powder.
- 28 grams of dark chocolate.
- 4 eggs.
- 1/3 cup of sugar.
- 1 cup of whipping cream.
- 2 tablespoons of sugar.
- 1 cup of fresh strawberry, diced.
- 2 bars of dark chocolate in slices.
- 4 whole strawberries to decorate.
- PREPARATION MODE.
- Preheat the oven to 180ºC.
- Line a tray with wax paper.
- In a bowl add the eggs and sugar.
- Start mixing at low speed and gradually increase to the highest speed and continue mixing for 3 – 4 minutes on high or until the mixture is thicker and pale in color.
- With a spatula, fold the flour, cocoa, baking powder and grated chocolate into the mixture.
- Spread the mixture evenly on the baking sheet and bake for 6 – 7 minutes.
- Turn off the oven and let the bread cool for 1 minute.
- Sprinkle powdered sugar on a clean surface, invert the cake onto a clean towel and carefully remove the waxed paper.
- Roll the cake with a towel starting from the short side.
- Let it cool completely.
- When the cake is cold, beat the cream until stiff.
- Add 2 tablespoons of sugar and continue beating until firm peaks form.
- Unroll the cake.
- Spread the cream evenly throughout the cake.
- Sprinkle with the diced strawberries.
- Roll the cake again, this time without the towel.
- Decorate with the chocolate sheets, icing sugar and strawberries.
- Chill in the refrigerator for a couple of hours