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Method Prep:1hr › Extra time:8hr chilling › Ready in:9hr
Start by melting the chocolate with the soured cream in a bowl over a pan with boiling water, being careful that the bottom of the bowl doesn't touch the water.
Leave the melted chocolate to cool down for a bit and in the meantime hydrate the gelatine as it says on the pack. When this is done add it to the chocolate and mix well.
Cover the bowl with cling film and put it in the fridge for an hour.
Take the soured cream mixture out of the fridge, remove the cling film and mix it slowly for a minute, then add the yoghurt and mix for another minute.
Cut the strawberries in small pieces (save 100g for decorating) add them to the cream and mix everything together. As I was telling you above, the original recipe was with raspberries but as we had strawberries in the fridge and some of my family members don't like raspberries, I decided to replace them. The only inconvenience when you use strawberries is that it is more difficult to cut the cake, especially if you cut them in bigger pieces like I did :D
Make a syrup with the water, sugar, vanilla and cognac (if you want an added kick) in a saucepan on a low heat until the sugar is melted. Leave it to cool down for a bit before using.
Cover the inside of a round cake tin (21cm in diameter) with cling film, dip the sponge fingers, one by one, in the syrup and cover the walls of the tin with them.
Pour the soured cream mixture in the middle of the sponge fingers (it will fill 3/4 of the cake height) cover with cling film and put in the fridge until the next day.
Take the cake out of the fridge, lift it up from the tin with the help of the cling film, put it on a plate and remove the cling film. Whisk the double cream and spread it on the top of the cake.
Decorate with the rest of the strawberries and it is ready to serve.