myRECIPE – keep it simple
For the cake:
- 4 eggs
- 200 g flour
- 100 g sugar
- 150 g melted butter
- 50 cl lukewarm milk
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla and/or lemon aroma
- a 24 cm diam. round pan
- flour & butter to coat the pan
For the crunchy chocolate frosting:
- 500 g mild dark or milk chocolate
- 50 g soft butter
- a microwave 😀
For the topping:
- Fresh strawberries
Beat the eggs and sugar until creamy, and slowly add the dry ingredients. Incorporate the melted butter, then the lukewarm milk and beat until your batter is fluffy and soft. Pour the batter in your coated pan and put in the oven preheated at 180°C for ca. 35 minutes. With a toothpick check if your cake is ready by introducing it in the center. If it comes out without crumbs, then remove the cake from the oven and allow it to cool down on a rack. Use this time to make your crunchy chocolate frosting.
In a microwave suitable bowl put your pieces of chocolate and butter, and let them melt slowly in your microwave (at 600 watts it must be 4-5 minutes). Please note that we want a crunchy and not burned chocolate frosting :-D, so watch out! Take out the bowl from time to time to mix the content very well and allow it to melt evenly. When it’s completely melted, let the chocolate get a few crunches then remove it from the oven. Now they must be small crunchy pieces of chocolate in your bowl together with the melted chocolate. Mix it well and let it cool down a little bit.
Unrack your cake and mount the frosting. Wash the strawberries and spread them all over your frosted cake. Here is your Plain Cake with Crunchy Chocolate and Strawberries. Enjoy!