Lady Godiva known by many as a noblewoman who took to riding a horse through Coventry in a bid for her husband to remit his taxes; the original #freethenipple crusader, so it seems apt that Godiva chocolates are supporting the charity Breast Cancer Now with their latest competition; which just so happens to fall in October, Breast Cancer awareness month & Chocolate month, so it only makes sense that they marry up the two!
When they contacted me to get involved, I jumped at the chance to work with their delicious chocolates and get my recipe hat on to concoct an exciting new recipe with the only restrictions being it has to have chocolate, there has to be meringue & there had to be a touch of pink, but of course.
I got straight to sketching out a few ideas, don’t worry I won’t subject you to my dreadful drawing skills.
I finally narrowed it down & decided upon the Swedish sticky chocolate & strawberry cake with crushed strawberry meringue, as my favourite & a bit of inspiration from the infamous Godiva chocolate dipped strawberries.
Now I am not going to lie to you. The day I made this I was not in a good place for baking. I unravelled my piping bag to find it lined with mould; my initial meringue idea burnt to smithereens in an oven blunder – with my strawberry powder, which had taken me a few hours to prepare – queue hysterical crying.
After letting it all out, having a very understanding boyfriend & family to patch me back up & remind me it is only baking after all, I got back to it!
So here’s when it went right:
Prep time 30 minutes
Total cooking time approximately 2 hours
For the chocolate & strawberry cake
100g dark chocolate (at least 70% cocoa)
200g caster sugar
150g plain flour
1tsp baking powder
1 tsp vanilla sugar
For the strawberry powder
For the meringue
1 egg white
60g caster sugar
Preheat your oven to 100°C and line two baking trays with baking parchment.
For the strawberry powder. Slice the strawberries thinly & place onto one of the baking parchment lined baking trays. Place straight in the oven.
Whisk egg white in a clean, dry bowl & beat at a medium speed until you’ve got soft peaks.
Incorporate the sugar a dessert spoon at a time whilst continually whisking, at the highest setting until all incorporated and the mixture is thick & glossy.
For this recipe as the meringue will be crushed, spoon onto the other baking parchment lined baking trays into an even layer – think pavlova style.
Bake for an hour & a half. Remove both the meringue & strawberries from the oven at the same time.
Whizz the strawberries up in a food processor until a powder and place in the freezer.
Onto the chocolate cake. Preheat the oven to 170°C.
Grease 6 places in a cupcake tray with butter. Slice the 10 strawberries and line the edges for each cupcake.
Melt butter and chocolate in a bowl above a boiling pot of water – ensure the bowl does not touch the boiling water underneath.
Sift together the flour, vanilla sugar and baking powder; set aside.
Beat eggs lightly and mix with the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the melted butter/chocolate; stir until combined. Pour into prepared cupcake tray.
Place on to the lower rack of the preheated oven for 20-25 minutes, or until the center has slightly set.
Remove the cakes from the oven and allow to cool for a minimum of 5 minutes.
Remove strawberry powder from the freezer. Crush meringues by hand and mix with strawberry powder, plate up beside a chocolate cake and top with a fanned out strawberry.
Godiva are donating £5 for each entry into the competition, so go for it – you’ll be supporting a great cause and getting a delicious dessert out of it, win win right?!
If you aren’t the baking type but still want to help raise vital funds for this amazing charity take a look at the Donate section of their website here!