250 ml water

120 g butter

150 g wheat flour

1 tablespoon cocoa

5 eggs

Pudding Cream:

500 ml milk

500 ml 30% cream

5 tablespoons sugar

2 Dr. Oetker chocolate puddings

100 g dark chocolate

200 g soft butter


350 g strawberries powdered sugar

Preheat the oven to 200 ° C. Line a baking sheet with baking paper.

Bring the water and butter to a boil. Add sifted cocoa powder to the boiling water and stir on medium heat for 3-4 minutes. The finished dough should have a glossy appearance and come off the pan. Set aside to cool slightly.

Add one egg at a time, stirring thoroughly after each, until the dough is homogeneous. Divide the dough into two parts. Spread the dough evenly on two baking sheets measuring 20x30 with a spatula. Bake for approximately 35-40 minutes.

Remove the baked pie from the oven and let it cool. At the end of baking, it is worth checking if the dough is well cooked. If it is not fully cooked, reduce the temperature to 150 and dry it for another 10-15 minutes.

Pudding Cream:

Pour about 350 ml of milk into a deep bowl, add sugar and pudding powder, and mix thoroughly. Pour the remaining milk into a saucepan and heat until bubbles form around the edges, along with cream and chocolate, cut into pieces.

Pour the pudding mixture into the hot milk and bring to a boil, stirring constantly until the cream thickens. Pour the hot pudding into a bowl, cover with plastic wrap touching the surface of the pudding, and cool the cream completely.

Whisk the chilled pudding and, while whisking, add a spoonful of soft butter.


Spread custard cream between the cakes and place chopped strawberries on top (leaving some for decoration on top of the cake).

Place the finished pie in the refrigerator for 2 hours to allow the cream to set.

Before serving, sprinkle the cake with powdered sugar and decorate with strawberries.

Enjoy your meal!