Strawberry Brandy Chocolate Cake

Recipe by JKakes
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Butter 8 eight oz. ramekins and coat with cocoa powder.
  • Place ramekins on cookie sheet covered with parchment paper.
  • In glass bowl, defrost strawberries in microwave.
  • Strain into another bowl and gently press out juice through fine strainer – keep pulp.
  • Microwave liquid for 8 to 10 minutes until reduced to approximately ¼ cup.
  • Place liquid and pulp into food processor and blend mixture.
  • Resulting content should be approximately 1 ¼ cup of puree.
  • In a large bowl combine sugar, flour, cocoa, baking powder, baking soda.
  • Incorporate eggs, milk, oil, vanilla, ½ cup brandy, and 1 cup strawberry puree.
  • Fill ramekins ¾ full. The cakes will overflow while baking.
  • Bake 35 to 40 minutes.
  • While ramekins are baking, prepare whipped cream and ganache.
  • For the whipped cream, mix remaining puree with 2T sugar.
  • In a separate bowl, whip 1 cup cream until it forms soft mounds.
  • Add the sweetened puree to cream and whip until stiff peaks can be formed.
  • Refrigerate strawberry whipped cream.
  • For the ganache, begin by heating ½ cup plus 2 T cream on stove until steam begins to rise.
  • Meanwhile, place 1 cup chocolate chips in bowl and microwave 1 minute.
  • Remove and stir until all chips are almost completely melted.
  • Pour cream over melted chocolate chips and stir until smooth.
  • Add 1 T brandy and mix until incorporated.
  • To assemble, place each ramekin on a plate, spoon ganache over the tap so that it spills over the side.
  • Top with a mound of strawberry whipped cream.
  • Enjoy!
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