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German Cream Cake With Strawberries
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We all love a fluffy, freshly-baked chocolate cake, so why does this recipe start by apparently destroying a work of art? We don't want to give the game away from the get-go, but trust us, there's a very good reason for scraping out the center of this cake. And by the time you're done, we hope you'll agree. Intrigued? Let's take a look!

You'll Need:

For the dough:

1 cup butter
2/3 cup sugar
4 eggs
1 cup hazelnuts
1 cup flour
1/2 cup cocoa powder
2 tsp baking powder
1 pinch salt

For the filling:

2 ¼ cups cream cheese
1 ⅔ cups cream
1/2 cup mascarpone
1/4 cup sugar
strawberry jam
3 ½ cups strawberries

Here's How:

1. Put all the ingredients for the dough in a large bowl and mix them with an electric mixer. Put the dough in a greased springform and bake for 35 minutes at 340°F.

2. In the meantime, to prepare the cream filling, mix the cream cheese, cream, mascarpone and sugar together.

3. As soon as the cake is out of the oven and has cooled down, scoop out a hollow in the top between a half and one inch deep. Keep the edge of the cake intact. Crumble the scraped out pieces and set them to one side.

4. Cover the bottom of the hollow with strawberry jam and then set the strawberries into the jam.

5. Fill the hollow with cream, forming it into a little mound in the center. Then to finish, cover it with the cake crumbs from earlier.