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Home Recipes Chocolate Cheese Gâteau with Strawberry Topping

Chocolate Cheese Gâteau with Strawberry Topping

Total Time: 77 mins.
Prep Time: 40 mins.
Cook Time: 37 mins.
Serves: 8 to 10 servings

Ingredients

Cake Base:

60 g (2 oz) semisweet chocolate, melted
5 eggs, separated
150 mL (2/3 cup) granulated sugar, separated
45 mL (3 tbsp) cocoa, sifted
5 mL (1 tsp) vanilla 

Topping:

600 g (1 bag) Europe's Best® Sliced Country Strawberries, frozen
125 mL (1/2 cup) raspberry or pomegranate juice
75 mL (1/3 cup) granulated sugar
25 mL (1 1/2 tbsp) cornstarch
30 mL (2 tbsp) water 

Filling:

250 mL (1 cup) whipping cream
250 mL (1 cup) mascarpone
5 mL (1 tsp) grated lemon zest
2 mL (1/2 tsp) ground cinnamon

Star Product

Whole Country Strawberries

Directions

  1. For cake, in a bowl, beat egg yolks with 1/3 cup (75 mL) sugar until light. Stir in melted chocolate, cocoa powder and vanilla. Beat egg whites until soft peaks form. Gradually add remaining 1/3 cup (75 mL) sugar. Beat until firm. Stir one-third of egg whites into chocolate base. Fold in remaining egg whites. Spoon into greased and parchment-lined 9-inch (23 cm) springform pan. Bake in preheated 350ºF (180ºC) oven for 22 to 25 minutes. Cool in pan on wire rack (cake sinks in centre). Run knife around cake. Remove ring. Invert cake onto a plate, then invert again so top side of cake is up. Let cool.
  2. For topping, in a large saucepan, combine strawberries, juice and sugar. Bring to low boil over medium heat. Cook until strawberries have just softened. In a small bowl, combine cornstarch and water. Stir into strawberries and stir gently until topping has just thickened, about 2 minutes. Transfer to a bowl. Refrigerate until set.
  3. For the filling, in a bowl beat cream until firm peaks form. Add mascarpone, lemon zest and cinnamon. Beat until combined. Spoon filling into centre of cake, spreading to edges and mounding in centre. Cover and refrigerate from 1 to 5 hours.
  4. To serve, cut gâteau into wedges and place on individual serving plates. Spoon strawberry topping over top and along sides.


    Make Ahead:
    The cake base can be wrapped and refrigerated one day ahead or wrapped well and frozen for one week. The gâteau (cake and filling assembled can be covered and refrigerated for 6 hours or wrapped well and frozen for one week. Defrost in refrigerator.

 

Tips

Tips:

Strawberry sauce can be prepared, covered and refrigerated for one day.