Stracciatella cake

This is my son’s favorite cake. Lots of chocolate, hazelnuts, no flour, and above all strawberries!

Preparation steps

First, fry the hazelnuts, peel and grind. Melt the dark chocolate on a steamer, then cool it a bit.
Mix sugar and butter well. Add the egg yolks one by one, stirring constantly until your sugar is completely melted. Add hazelnuts, cocoa and melted chocolate to the egg yolk mixture by hand, mix well. Now slowly add the egg whites. Stir only in one direction so that it does not subside.
Grease a mold with a diameter of 22 or 24 and sprinkle with crumbs. Pour the mixture into a mold and bake in a preheated oven at 180 ° C for some 40-45 minutes. Leave the biscuit to cool well. While the biscuit is cooling on the steam, melt the white chocolate and cool. Whip the whipping cream into the snow, add the melted chocolate and mascarpone, and lightly mix everything together to combine the ingredients. Now stir in the dark chocolate crumbs with a spoon.
Cut the cooled biscuit into two parts. Place the bottom of the biscuit on a tray and place a hoop of mold around it. Spread two thirds of the cream on the biscuit. Crumble the other part of the biscuit and spread it over the cream. Cover it with the rest of the cream covered with fresh strawberries. Leave the cake in the fridge for an hour to squeeze a little. Remove the hoop from the mold and you can now enjoy.

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