For the dough
16 g yeast
4 medium egg yolks at room temperature
200 g granulated sugar
300 ml cream (for desserts)
300 g rice flour Marello marello
16 g yeast for sweets
4 medium egg whites beaten until stiff
For chocolate ganache
200 ml cream (for desserts)
250 g dark chocolate cut into small pieces
In the bowl of the planetary mixer put the egg yolks together with the granulated sugar and work until a light and frothy mixture is created.
Add the liquid cream.
Incorporate the rice flour Marello Marello sifted with the yeast.
Incorporate the whipped egg whites, gently with movements from the bottom up. Pour the dough into a buttered and floured mold and cook in a preheated static oven at 180 degrees for about 45 minutes.
Remove from the oven and let cool.
In a saucepan, heat the cream without bringing it to a boil, remove from the heat and incorporate the dark chocolate cut into small pieces. Mix up to create a smooth and homogeneous cream. Pour on the cake and decorate with strawberries to taste.