For the cream
2/3 cup heavy cream (160 ml)
2 tablespoons unsalted butter, softened
200 g dark chocolate chips
1 tablespoon rum extract
1 teaspoon vanilla extract
For the dough
2 cups all-purpose flour (240 g)
1/3 cup granulated sugar (60 g)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened (100 g)
100 g dark chocolate chips
2/3 cup milk (190 ml)
2 tablespoons freshly squeezed lemon juice
For the filling
1 kg fresh strawberries
5 tablespoons granulated sugar
1 1/3 cups heavy cream (320 ml)
1 teaspoon vanilla extract
For the cream
2/3 cup heavy cream (160 ml)
2 tablespoons unsalted butter, softened
200 g dark chocolate chips
1 tablespoon rum extract
1 teaspoon vanilla extract
For the dough
2 cups all-purpose flour (240 g)
1/3 cup granulated sugar (60 g)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened (100 g)
100 g dark chocolate chips
2/3 cup milk (190 ml)
2 tablespoons freshly squeezed lemon juice
For the filling
1 kg fresh strawberries
5 tablespoons granulated sugar
1 1/3 cups heavy cream (320 ml)
1 teaspoon vanilla extract
Prepare the cream: In a saucepan, combine the heavy cream and unsalted butter and bring to a simmer over medium heat
Remove from heat and add the chocolate chips
Stir until smooth
Add the rum extract and vanilla extract
Let cool
(You can make this two days ahead and store it in the refrigerator, then reheat and stir well.)
Prepare the dough: Preheat the oven to 350°F (180°C)
Grease a 21 cm diameter springform pan with butter and flour. Reserve
In a large bowl, combine the flour, sugar, baking powder, salt, and unsalted butter
Mix until just combined
Add the dark chocolate chips and gradually add the milk and lemon juice, stirring with a whisk until smooth
Transfer to the prepared pan and press gently on top
Dip the dough in remaining milk and sprinkle with granulated sugar
Bake for 25 minutes or until golden brown
Remove from oven and let cool completely
Prepare the filling: Set aside some strawberries for decoration and chop the rest
Add 4 tablespoons granulated sugar to the bowl
Mix well and let sit at room temperature for 30 minutes to allow the strawberries to release their juice
In a medium bowl, combine the heavy cream, vanilla extract, and remaining granulated sugar
Beat until stiff peaks form
Cover and refrigerate until ready to serve
Cut a knife around the springform pan to remove the dough
Divide the dough in half horizontally with a serrated knife
Place one half on a plate and arrange the strawberries, using the juice as well
Dip a spoon into the whipped cream and place it on top of the strawberry layer
Cover with the remaining dough half
Top with additional whipped cream for decoration
Serve with chocolate sauce on the side
Note: If you wish to serve individual portions, remove the dough from the springform pan and use a 6 cm diameter cookie cutter to cut out seven circles
Divide each circle in half, fill, and serve
Cals per serving: 600
