Kuchnia

Chocolate Strawberry Nutella Cake.
Sponge cake.
* 3 eggs
*80 g of sugar *
* 90 g flour
* 1 tablespoon cocoa
* 1 tablespoon water
* 1 tablespoon oil

Mousse:
* 250 γρ μασκαρπόνε
* 250 ml whipping cream
* 1 tablespoon icing sugar
* 3 heaped tablespoons of Nutella
* 1 heaped teaspoon gelatin
* 80 ml of boiling water

Strawberry Layer:
* 500 γρ strawberries
* 2 strawberry jelly
* 500 ml of boiling water

Icing:
* 100 g of dark chocolate
* 1 full tablespoon butter
* 6-7 tablespoons milk

Punch:
50 mL water
* 100 ml liqueur chocolate

Additionally:
* Strawberries for Decoration.

Whip eggs and sugar to the light, fluffy (about 5 minutes). For the egg, add water and oil. Flour mix with sifted cocoa and add to the eggs. We mix on the slowest speed, just until the connection of the components.

The bottom of springform pan with a diameter of 24 cm put baking paper and pour into the pie. We put in the oven preheated to 170 degrees and bake until dry stick (approx. 14-15 minutes). Baked biscuit leave it to cool. In the same way we prepare a second biscuit.

Przestudzony sponge is placed again in the springform pan and ponczujemy it.

Melt the gelatine thoroughly in boiling water and leave to cool.

Whip the cream and mascarpone until until we get fluffy, stiffer than whipped cream. At the end of the whipping and add sugar Nutella and finally przestudzoną gelatin. We blend briefly until the connection of the components. Cream translate on sponge cake and aligns exactly bringing it back to the sides of the springform pan.

We put cream on strawberry halves and press them slightly in the cream.
On the strawberries gently pour defined settable jelly and insert the dough in the fridge for about half an hour and then we cover them second naponczowanym ladyfingers.

Broken chocolate, butter and milk in a bowl placed over a pan of simmering water and heat up until the formation of a uniform glaze, which is distributed on top of the cake.
Before topping freeze cake decorate with strawberries.