A great cake recipe for any occasion:
Mix eggs, sugar, fat, baking powder, cocoa, flour and milk with a mixer. Grease the bottom of a cake springform pan (26 cm 0). Spread 1/3 of the dough evenly on it and bake in the oven.
Circuit: 180-200 °C , 2.slide bar v. U.
160-180 degrees , convection oven 15-20 min.
Bake the remaining 2 bases in the same way.
Soak gelatine in cold water. Melt 125 g cooking chocolate in a hot water bath. Whip egg yolks with 3 tbsp. Cointreau and orange zest until warm. Stir in cooking chocolate. Squeeze the gelatine, let it melt and let the mixture cool down. Whip the whipped cream until stiff and gently fold into the mixture. Leave to cool for 1/2 hour.
Drizzle bottoms with 1 tbsp each Cointreau and orange juice. Rinse and clean strawberries and cut into slices. Place mousse in a piping bag fitted with a small nozzle. Pipe the mousse in a ring shape on the bases, top with strawberries. Assemble the cake and leave to cool for 1 hour, sprinkle with 25 g of shaved cooking chocolate.
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