For the cake
1 1/2 cups all-purpose flour (180g)
1/4 cup cornstarch (45g)
1/2 cup cold unsalted butter, cut into small pieces (100g)
2 large egg yolks
2 tablespoons milk
For the cream
2 1/2 tablespoons all-purpose flour
1 pinch of salt
1/3 cup melted dark chocolate (30g)
1/4 cup cornstarch (45g)
3 large egg yolks
1 cup whole milk (240ml)
1 tablespoon brandy
2 tablespoons unsalted butter
For the topping
50g dark chocolate, broken into small pieces
1/4 cup unsalted butter (50g)
400g fresh strawberries
For the cake
1 1/2 cups all-purpose flour (180g)
1/4 cup cornstarch (45g)
1/2 cup cold unsalted butter, cut into small pieces (100g)
2 large egg yolks
2 tablespoons milk
For the cream
2 1/2 tablespoons all-purpose flour
1 pinch of salt
1/3 cup melted dark chocolate (30g)
1/4 cup cornstarch (45g)
3 large egg yolks
1 cup whole milk (240ml)
1 tablespoon brandy
2 tablespoons unsalted butter
For the topping
50g dark chocolate, broken into small pieces
1/4 cup unsalted butter (50g)
400g fresh strawberries
Prepare the cake: In a medium bowl, combine the flour, cornstarch, and cold butter
Mix until a crumbly texture forms
Add the egg yolks and milk
Gently knead the mixture
Form into a ball with the dough
Wrap in plastic wrap and refrigerate for about 20 minutes
Press the dough into the bottom and sides of a 23cm diameter cake pan
Smooth out the edges. Reserve
Prepare the cream: In a medium saucepan, combine the flour, salt, melted chocolate, cornstarch, and egg yolks
Whisk until smooth
Add the milk, whisking constantly
Cook over low heat, stirring continuously, until thickened (about 4 minutes)
Remove from heat, add the brandy and butter, and mix well
Cover with plastic wrap, ensuring it's in contact with the cream to prevent a skin from forming
Let cool
Preheat oven to 180°C (medium)
Use a fork to prick the bottom and sides of the cake dough reserved earlier
Line with two rectangles of parchment paper stacked
Bake in preheated oven until firm (about 20 minutes)
Remove parchment paper, continue baking until golden brown (about 15 minutes)
Let cool
Refrigerate until cold
Fill with the cream
Prepare the topping: In a medium saucepan, combine 3 cups of water and melted dark chocolate
Whisk over low heat, stirring delicately with a spatula, until the chocolate melts
Secure each strawberry by its stem and dip halfway into the melted chocolate
Arrange all strawberries on parchment paper-lined baking sheet
Let cool and harden (about 30 minutes)
Reserve in refrigerator for about 30 minutes
Distribute the strawberries over the reserved cake
Refrigerate for about 15 minutes before serving
Calories per slice: 350
