Tips

Separate the whites from the yolks. Beat the whites to a stiff cream top. With the mixer still running, add the sugar until the mixture is thick and glossy. Then add the egg yolks and oil and continue to mix with a mixer until a creamy mass is obtained. In a bowl, mix the flour, cocoa and baking powder, then sift the dry ingredients over the egg mixture and mix gently with a spatula. Transfer the dough to a tray lined with paper, level it and place it in a preheated oven at 180ºC. oven. Bake the cake for about 30-35 minutes. We leave it to cool down completely. If the sponge requires it, we level it.

Strawberries washed and destalked, blend to a smooth mousse. Pour into a pot and bring to a boil. Remove from heat, add jelly and stir until completely dissolved. Pour the cooled mousse over the chocolate cake and put it in the fridge to set the jelly.

Place cappuccino and instant coffee in a cup, pour hot water and stir. Then add gelatin and mix until completely dissolved. We leave it to cool down.

Place the cream in the mixer bowl, add the powdered sugar and beat until stiff. Pour the previously prepared coffee with gelatin into the whipped cream in 3 batches, after each addition, mix with a mixer at medium speed until the ingredients are combined. Pour the cappuccino mixture over the strawberry jelly and place in the fridge, preferably overnight. Before serving, sprinkle the cake with cocoa and serve with fresh strawberries.

Bon appetit!