Cake "Chocolate-currant"

Category: Confectionery
Chocolate-currant cake

Ingredients

Chocolate biscuit:
4 eggs
1/2 tbsp. Sahara
50 g chocolate
1/2 tsp vanillin (vanilla sugar packet)
1/4 Art. flour
1/4 Art. starch
3 tbsp. l. cocoa powder
1/2 tsp baking powder
a pinch of salt
Chocolate muss:
50 ml hot water
20 g cocoa powder
1 gelatin plate (half a 10 gram sachet of gelatin from Dr. Oetker)
250 ml cream (33%
3 tbsp. l. Sahara
Currant mousse:
50 g black currant puree (frozen currants are not completely thawed, beat in a blender and heated in a water bath, without bringing to a boil)
1 gelatin plate (half a 10 gram sachet of gelatin from Dr. Oetker)
250 ml cream (33%
3 tbsp. l. Sahara
Chocolate glaze:
150 g chocolate
2 tbsp. l. cream
2 tbsp. l. water
1 tbsp. l. glucose
(I took 100 ml of 20% cream and 150 g of chocolate. I did not add water or glucose)
Cassis black-currant liqueur (any other fruit liqueur) for watering (impregnating) the cakes. (I watered with cherry tincture)

Cooking method

  • Biscuit.
  • Preheat the oven to 170C.
  • Line a 9 "(23 cm) split mold with parchment paper.
  • Beat the yolks with half the sugar until smooth. Add vanillin and melted chocolate and stir. Beat the whites, gradually adding the remaining sugar. Sift flour, starch, baking powder, cocoa and salt into the yolk mass. Add 1/3 of the proteins and mix gently. Introduce the rest of the proteins.
  • Put the mass in the prepared form and bake for 35-45 minutes, checking for readiness with a match.
  • Baking in multi for 55 minutes.
  • Cool the finished biscuit and cut into 2 cakes. I cut into three cakes.
  • Chocolate muss.
  • Soak gelatin in cold water for 2 minutes, squeeze. Dissolve cocoa powder in hot water, add gelatin and cool slightly. Whip the cream and sugar. Gradually introduce them into the cocoa water.
  • Currant mousse.
  • Soak gelatin in cold water for 2 minutes, squeeze. Heat the puree so that the gelatin can dissolve in it. Combine, whipped with sugar, cream and currant mass, with gelatin dissolved in it.
  • Assembly.
  • Cover the detachable form in which the biscuit was baked with a foil (preferably acetate). Put one cake on the bottom, sprinkle with liqueur. Spread out the chocolate mousse and flatten. Cover with a second crust soaked in liqueur. Place the currant mousse on top.
  • Place in the freezer to set for at least 1 hour.
  • At this time, prepare the chocolate icing.
  • Glaze.
  • Combine cream, water and glucose in a saucepan. Bring the mass to a boil and pour the chopped chocolate, stir until completely dissolved. Cool slightly, but do not wait until completely solidified.
  • Cover the frozen cake with icing, if the icing is at room temperature, then touching the frozen cake, it will freeze in front of your eyes, and store in the refrigerator for up to 3 days or in the freezer for up to 1 month.
  • Chocolate-currant cake
  • The taste is stunned !!!

Note

From Michelle s Cooking: 🔗

Merri
Gasha, what a wonderful cake! So cozy and delicious!
Gasha
Thank you, Irish! I love him very much! I am glad that you found it !!!
Helga 78
I cooked it too. Delicious cake!
Nyurochka_29
Gasha, please tell me, is there not enough sugar? And in the biscuit and in the soufflé? I am very confused by 3 tbsp. Spoons. I want to bake it today and now I'm suffering. If I count for 6 eggs, then 150 grams of sugar is obtained, and in vanilla boiled water 285.
Nyurochka_29
Gasha, and another question, what kind of chocolate did they take in the biscuit and in the icing? Bitter?
Gasha
Nyurochka, well, about sugar - here everyone is to their own taste ... It was just right for us ...

In a biscuit, half a glass of sugar, and in a soufflé: for a glass of cream - 3 tbsp. l. sugar is not enough?

And I always use bitter "Babaevsky" chocolate.
Nyurochka_29
Well, this is certainly understandable, but tell me, at least it turns out a little bit sweet?
Gasha
Once again ... We were not a little bit, but sweet !!!
mishonok
And tell me, if you add gelatin not Etker, but for example Mriya, you get a cake? and then she decided to pekti, but my husband did not find the right one, only there is a thickener for cream, can I add more by quantity?
Gasha
Lena, I don't know, I haven't tried it.
mishonok
Thank you, tomorrow we will be making cake with the children
Gasha
Then everything will definitely work out!
mishonok
Soooo, the cake is in the oven, but as long as there is?, I have no place in the freezer, then how much should I put in the refrigerator before applying the glaze and wrap it on top?
Gasha
Len, I'm not sure it will freeze in the fridge. I emptied the freezer for an hour and did it as expected. Just swap the food temporarily. Everything from the freezer can be folded into the refrigerator or onto the balcony. The food will not be thawed in an hour.
mishonok
And when it is covered with glaze, can you leave it in the refrigerator until tomorrow?
Gasha
Can
mishonok
I have already collected and are standing with my husband licking the plates - TAAAAAK delicious, it looks like airy ice cream! And this is not the end, the glaze is ahead!
Gasha
Lena!!! Tomorrow, with a full report, like a bayonet !!! I was already worried about it! (And they lick the plates !!!)
mishonok
Hi Hi! Finally, a friend came to see me, otherwise I wanted soooooo to try a cake. Well, the cake is WONDERFUL !!!!! VERY_VERY DELICIOUS! Chocolate lover's dream Gentle, it reminds me of airy ice cream Here it is in the context:
Chocolate-currant cake
And this is a whole (more beautiful
Chocolate-currant cake
Now for the preparation: I managed to cut it into two cakes, I did the impregnation on the eve of baking myself from frozen cherries, sugar and brandy. Of course, a question arose with gelatin (as I expected), 5 grams of "Mriya" was clearly not enough, it was liquid, so I added probably the same amount to chocolate and currant. I had frozen currants and you can see from the color that it was a little weakly colored (well, we will not say more to the guests next time. The main thing is that my main "connoisseurs" of sweets liked the cake, my kids, today they follow me and beg and lick spoons
Thanks for the recipe and good mood
Gasha
Lenchik, honey! I wish you a happy birthday! Be healthy, loved, happy! And the cake turned out to be wonderful! And it couldn't be otherwise!
mishonok
Thank you very much
mishonok
Hi-hi, I'm with one more?, I will do it again this week, I need to find gelatin, my husband was in the store and says that there is a "Jelly for cake" is it necessary or is it still necessary to look for "Gelatin"?
Gasha
Hi Lena! I always use only products from Dr. Oetker (gelatin, baking powder, vanilla sugar, etc.) I buy 10 bags at once, when I run out of more. Oetker has never let me down, so I can't say anything about using something else.

Gelatin is like this:

Chocolate-currant cake

There are also bags from Oetker - Cake Jelly for covering cakes and pastries on top.

Chocolate-currant cakeChocolate-currant cake

It is weaker, and it is not worth adding it to soufflé creams!
mishonok
Thank you
MaBa
: rose: Gasha, tell me please, how do you dissolve Oekter's gelatin in fruit puree? As it says on the package, do you soak in water, dissolve and then stir in mashed potatoes? And then, is it necessary to reduce the volume of puree in proportion to the volume of water for dissolution, we don’t squeeze it out like in plates? In chocolate mousse, you can soak in water from the recipe, dilute and stir in cocoa, and with currants? It's just that many recipes use plates, but mey does not have them, and in those recipes where I replaced them, I just slightly lacked density as a result. There is practically no experience in such soufflé (yet), very often there is no time to do the training option. Too dense soufflé is not lyu, it is better not before than before, but you want perfection.
Gasha
Natasha, pay attention - in the first mousse, 50 ml of hot water was used, and in the second - I warmed up currant puree. I didn’t add anything else and didn’t increase the volume. The soufflé was completely loose
MaBa
That is, you poured the powder directly into the puree, it stood, then warmed it up? Pralna?
Gasha
No ... Still, gelatin in powder must first be soaked in 2-3 tbsp. l. cold water for 5-10 minutes.

MaBa
Yeah, still wet! Thank you, Gashenka! Boom to try ...
Gasha
Good luck!
SanechkaA
this cake has been in my bookmarks for a long time, I will love it and close it, there is no reason to bake everything - you need to bake it for no reason it's good that Temka saw in the updates
Gasha
Sash, you can always find or think of a reason, for example, to arrange a Day of good mood!
SanechkaA
Gasha, - this is a wonderful occasion, I really hope that I will bring a report soon
Gasha
Then I wait with a piece

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