1 tablespoon butter
1 and 1/2 cup of sugar tea
1 pot of natural yogurt
1 and 1/2 cup of wheat flour
1/2 cup chocolate powder
1 tablespoon baking powder
1/2 cup of milk tea
2 tablespoons cocoa liquor
2 cups of fresh strawberries already cleaned
1 cup of sugar tea
1 tablespoon of cornstarch
1 envelope of unflavoured gelatine powder
1/2 can of cream without serum
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How to prepare :
Beat the egg whites with butter, sugar, yogurt, flour, chocolate and yeast.
Place in a ring form, greased and sprinkled with flour, and microwave for 7 to 8 minutes at high power.
Remove from the oven and, still warm, water with the milk and liquor mixture.
Remove and set aside.
Beat the strawberries with the sugar and the maisena in the blender.
Place in a baking dish and microwave for 3 to 5 minutes at high power, stirring twice during cooking.
Remove and add the gelatin, already dissolved in 5 tablespoons of water, and the cream.
Stir well and place in the fridge to firm slightly.
Place the chocolate in a baking dish and microwave it for 3 to 4 minutes at medium power.
Remove, beat well and add the cream and cognac.
Assembly: Remove the cake and fill the central cavity with the strawberry mousse.
Spread the frosting over the whole cake and take it to freeze.
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