Chocolate Strawberry Cake

Grease the cake springform pan well with butter. Rinse strawberries and cut in half, set aside to cool.

Grind the hazelnuts and chocolate in an almond grinder or hand mixer and set aside.

Beat the egg yolks with the sugar until creamy, add the ground hazelnuts and chocolate. Mix everything briefly and finally fold in the stiffly beaten egg whites. Pour the batter into the cake springform pan and bake in the heated oven at medium heat for 45 minutes.

After the baking time, loosen the ring exactly and cool the cake on the tray bottom.

Heat the heavy cream, add the chocolate grated on the grater, bring everything to the boil, remove the pan from the heat and stir the ganache until smooth. Let this coating become half warm and cover the cake surface and the edge with it. Now stick the strawberry halves into the semi-soft ganache, overlapping diagonally so that they cover the entire surface like shingles.

Cool the ganache: the strawberry pieces are now firmly stuck in the chocolate. Top with very little warmed currant jelly.

Have fun baking!

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