Preparation Time: 40 minutes (includes cake, filling and topping)
Cook Time: 25 minutes (cake), 12 minutes (topping)
Serving: 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
Preparation:
1. For cake, in a bowl, beat eggs 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 Europe’s Best® Sliced 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 gateau 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 gateau (cake and filling assembled can be covered and refrigerated for 6 hours or wrapped well and frozen for one week. Defrost in refrigerator.
Tips:
• Strawberry sauce can be prepared, covered and refrigerated for one day.