Cake "Chocolate berry"

Category: Confectionery
Chocolate berry cake

Ingredients

Biscuit:
eggs (large) 4 things
flour 150 g
sugar 150 g
cocoa 2 h l
baking powder 0.5 h l
Berry cream:
black currant 250 g
sugar 30 g
lemon juice 1 tbsp
chocolate (56-58%) 200 g
cream 33% fat 200 ml
liquor 50-70 ml
instant gelatin 7-10 g
Butter cream:
cream 33% fat 250 ml
cream cheese 150 g
powdered sugar 1 tbsp
vanilla sugar 1 tsp
Impregnation:
liquor 100-120 ml
For decor:
cream 33% fat 300 g
powdered sugar 2 tbsp
vanilla sugar 1 tsp
-------------------------------------------- --------------
baking dish diameter 22 cm

Cooking method

  • Biscuit:
  • 1. For a biscuit, mix flour with cocoa and baking powder. Beat eggs with sugar until they increase 4-5 times (beat for at least 10-12 minutes). Add flour in several steps, put it in a mold and bake in an oven preheated to 180C for 15-20 minutes (until a dry skewer). Cool on a wire rack.
  • Berry cream:
  • 2. Black currants (you can use both fresh and frozen berries) chop in a blender until smooth, add lemon juice and sugar and heat over a fire until the sugar is completely dissolved. Add gelatin (pre-soak), liqueur, melted chocolate, let cool slightly and combine with whipped cream.
  • Butter cream:
  • 3. For the buttercream, beat the cream with powdered sugar and vanilla sugar and, without stopping whipping, add the cream cheese in small portions.
  • Assembly:
  • 4. Cut the biscuit into three cakes, soak with liquor. Put the bottom cake in a baking dish and brush it with half the buttercream. Cover with the second crust and put the chocolate-berry cream on it. Grease the third cake with the remaining cream and gently turn it onto the cake with berry cream. Put in the refrigerator overnight. Next day, cover the cake with whipped cream. This cake can be finished with MB. On the cake, that in the photo is this particular cream.
  • ]Chocolate berry cake

Note

The cake turns out to be tender, not too sweet, moderately chocolate, with a very original taste. The recipe was brought by my daughter from a tourist trip. This cake was treated to them by the hostess in whose family they lived.
Cook with love and bon appetit!

Gasha
Oh! Currants, chocolate, liqueur, cream cheese ... And so beautiful !!!

Marisha, the cake is a miracle !!!
Twist
Gashenka, Thank you! I am very glad that you liked the cake!
You know, when I tried the berry-chocolate cream separately, it seemed to me too rich and brutal. And the cake as a whole turns out very, very much.
MariS
How tender Marisha! And how delicious !!!
And I have currants, and I bought physalis today, and cream ... But I will not create such a miracle, unfortunately!
But I really believe that somehow - over time ...
Twist
Marisha, thanks for such kind words! I am very pleased that you liked the cake!
It's not that hard. I'm sure you will definitely succeed!
Svetlanaur
Marinochka. What a beauty! For some reason, when I opened Temka, I thought that it was your cake! I'll bookmark it.
Vitalinka
Marinochka, a beautiful and very appetizing cake! Well done!
And it was necessary to add a little thickener to the cream, the photo shows that the relief of the cream is weak. It's also hot now.
I hope you are not offended that I get in with my advice.
Twist
Svetochka, Thank you! I am glad that you liked the cake! Blackcurrant season is on its way, so I'll be glad if the recipe comes in handy!

Vitalinkawhat insults! On the contrary, many thanks for such an assessment, attention and tips! I will definitely consider
Sonadora
Marishawhat a delicate cake! I just want to try!
lesik_l
Marina, what is "cream cheese"? What brand and where did you get it? I searched our stores and apart from "Mascarpone" in the Covered Market I have not seen anything similar in Zaporozhye.
Twist
Manechka, thank you interest in the recipe for such a warm review !!! Try it, I'm sure you won't regret it!

Alyona, I am very happy. that the recipe is interesting.

Marina, what is "cream cheese"? What brand and where did you get it?
In the same covered market, as in Amstor, Silpo, Auchan, Philadelphia (both ordinary and light) and Almetta (both creamy and creamy yoghurt) are sold. Any of them can be used.
igor55
Very nice cake))!
Twist
igor55, Thank you! It's also delicious!
fomca
Marina, I didn't see the cake at the time, but now I just fell for it. Yummy! And now the question. There is a currant, grated with sugar, can you attach it to the filling?
Twist
Svetochka, I am very glad that the cake interested you.
The grated currants, I think, can be used. The main thing is not to get too sweet. But you can increase the amount of lemon juice, add a little zest or take dark chocolate. I would make the minimum portion for the trial.
VictoriaCam
Twist, Marina, if I only use a layer of currant, it won't be enough for the cake, the portion needs to be increased, right? And chocolate does not curdle when added to currants, can it melt in hot currants? Do you need bitter, dark or milky chocolate? The end result is a mousse or soufflé structure?
Twist
Victoria, the chocolate does not curl - the mixture is hot. This cream is from Pierre Herme. I did it according to the technology he offered, everything worked out the first time. The cream has a mousse texture. Can be made with good quality bitter or milk chocolate. But I would not recommend sandwiching the whole cake for them - well, you get a very rich taste.
Venka
And I put the cake in the fridge
I am scared - what if the berry mousse does not solidify? Something a little bit of gelatin seemed to me, I was afraid to put more - so that rubber does not appear, but now is it enough? Toil
The mousse with chocolate is delicious, although there was only one chocolate bar of 53% cocoa, but it seemed to me - enough. The black currant was frozen, when it thawed, it seemed sour to me and I did not add lemon juice. For some reason, the filling turned out sooo much, poured it onto the cake - she caught herself and rushed to scoop it out with a spoon, and so a layer of a centimeter and a half, and I scooped up 3/4 of the glass. Actually, it is precisely because of the thickness of the layer that I worry that it will not grab.
And now we tasted the filling with tea - on slices of rum-baba, into which I forgot to pour raisins and it turned out to be just a crumbly cake. I liked it
The most important question is how to properly turn the third skin with a creamy layer onto the mousse? I dressed up for a minute, probably, in the end, somehow I was honored, but that's what happened to the layers ...
In general, it's worth it, I'll report back tomorrow ...
VictoriaCam
Quote: Venka

In general, it's worth it, I'll report back tomorrow ...
I will wait for your report, because I also want to reduce the chocolate. I'll pick it tomorrow, I've already baked the biscuit: D I've also thought about how to turn the top cake with cream. I will first let the mousse freeze, and then I will put the rest of the cream on it, I think nothing will happen to the cream during this time. And I didn't plan to decorate with cream, now I don't know what else to decorate.
And on the photo of the mousse it seems a little, and I still want to flop (greedy smiley), and you say a lot of filling
Venka
It turned out !!!
Mom said, "Almost like tiramisu"!
Summary:
1. Currant cream was enough for ME. And just how everything should be - and sweets, and sourness, and chocolate. And the volume, although in the photo the layer is still not thick, but those 3/4 cups would have been superfluous for my taste, the cream really has a very pronounced bright taste.
2. Gelatin was also just enough - I took 4 lamellar leaves. The cream remained creamy, soft but not flowing.
3. I didn’t saturate with liquor (they just don’t have any at home), but with strong tea infusion with cocoa aroma + 2 tablespoons of Baileys, a glass for exactly 3 cakes was enough.Again - I had enough of this for an alcoholic perfume.

I am very pleased. Thanks for the recipe! Now I will freeze the currants under it, otherwise all the jam and jam ...
P. S. Did not decorate, it was unbearable to try

🔗 Chocolate berry cake
Twist
Veronica, how glad I am that everything worked out and the cake was to my taste! Thank you so much for the photo report!
1. Currant cream was enough for ME. And just how everything should be - and sweets, and sourness, and chocolate. And the volume, although in the photo the layer is still not thick, but those 3/4 cups would have been superfluous for my taste, the cream really has a very pronounced bright taste.
In my photo, the thickness of the layers is simply distorted a little (I could not photograph a piece from a different angle) and the currant layer seems thin. Although I also had a little cream left, three spoons.
Veronica, thank you for such a detailed comment. I am planning to make a cream with cherries according to this recipe and, according to your recommendation, I will reduce the amount of chocolate. Because they want it not to be too chocolatey.

I will wait for your report, because I also want to reduce the chocolate. I will collect tomorrow, I have already baked the biscuit:
Vika, there is a report. The biscuit is baked. We are waiting for the cake! : girl_tortik
VictoriaCam
I've collected the cake, I'll try it tomorrow. Girls, I have doubts about the filling. Purchased frozen berry. I tasted several berries, did not feel bitterness. Chocolate bar * Russia * brand, dark 45-49% cocoa content. Not even 50%! I didn't try it separately. I tried it in the mixture, but it’s bitter! I'm worried now, cake * to leave * tomorrow. Didn't you have that? Or is it okay, it should be? There wasn't even milk chocolate to sweeten. By the way, I have already used chocolate of the same brand before and with a large cocoa content, I can't say that it is so bitter. Maybe someone will calm ...
Venka
No, I had no bitterness. The taste of dark chocolate - yes, but bitterness - no And what, the mixture is straight bitter-bitter? Maybe just with a bitterness, did not expect to "hear" it and it seemed that it was too strong?
Twist
No, I had no bitterness. Dark chocolate flavor - yes, but bitterness - no

Veronica totally agree.
Vika, if done with bitter chocolate (72% cocoa), it is possible. Again, the bitterness will be exactly chocolate. And so bitterness should not be.
VictoriaCam
Venka, I’ll say this, didn’t expect to feel less than 50% bitterness from chocolate. As a result, everything in the cake was 100% ok. This is totally my taste. One of the friends said * not to subtract, not to add, everything is cool *, the second one is so-so, well, she likes what is sweeter.
I am talking about small-scale changes. The pack of currants was 300 grams, I grinded it all, late realized to leave sugar for this mass for decoration and left gelatin in the same proportions. Chocolate took dark 1 bar (49% cocoa). There was enough cream in milliliters strictly according to the recipe, although you can add cream to an increased portion of currants. Another spoonful of powder or a little more went into the second cream. I collected it like this: cake-cream-cream-mousse-cake-cream-mousse-cake. From the whole mass of mousse, a couple of spoons were in a saucepan. I didn't have a lot of mousse, but I repeat that you can add a drop of butter cream - the volume of the cakes allowed it. In short, even without all the additions, it was sooo tasty to me. And one more change. The biscuit was baked not according to the recipe, but chocolate chiffon, I like wet cakes.
I plan to try it with lingonberry. And maybe I will try to use 50 * 50 milk and dark chocolate. Well, I'll decide later.
By the way, who will collect the cake according to the recipe? You don't have to worry about laying the top cake with cream, suddenly you break it. You can squeeze the cream out of a pastry bag or bag onto the mousse. I was going to, but changed my mind.
Thanks for the recipe!
Twist
Victoria, I'm glad that you and your friends liked the cake! Thank you very much for such a detailed and informative commentary, useful information and recommendations!
Kirieshka
Marina, thanks for the cake, delicious and simple ... I made it with my own changes, the author will forgive me. I removed the cream cheese from the cream - since I didn't buy it, I forgot ..and soaked it - just with whipped cream .. And also in currants + strawberries .. In short, it turned out to be a delicious, hearty cake .. now I will offer it to customers ...
Chocolate berry cake
Marina40
Good day! My family is all big lovers of sweets, what kind of cakes we have not tried to cook and we really like everything! Of course, everything does not always work out, but I do not give up and try more and more new recipes. So this time, on the next holiday, in search of an untested recipe, I saw the main photo of this cake and just fell in love with it. And since now is the season of black currant, it was definitely decided to bake this particular cake! And now he stands in the refrigerator, freezes, waiting for tomorrow's decoration! I am sure that the taste will be unforgettable !!! Well, how can he not like it if the currant layer is simply divine deliciousness (by the way, I poured it all over the cake, fortunately, I guessed the sides to build up with paper so that everything would fit), butter cream is simply delicious, chocolate biscuit combined with impregnation (I have boiling water + currant sirom + amaretto) is very suitable for the taste of both creams.
Thank you so much for the recipe! I want to clarify, what kind of cream is on top? The one that is already being decorated with protein cream?
Marina40
Good day!
I am reporting about the taste of the cake - it is just great, everyone really liked it! Such a rich taste of chocolate combined with the sourness of black currant, a bit of a wine flavor (probably from berries and from amaretto), a creamy layer, just some kind of extravaganza of taste !!! It is especially interesting that we have never tried such combinations before, so everyone, without exception, appreciated the new recipe! The cut turned out to be blurry and not a neat photo, as they were celebrating in nature and of course everyone was not up to etiquette (and it was not very convenient to take a picture with guests), but they ate everything to the last crumb!

Chocolate berry cake

Chocolate berry cake
Beetle
Thank you so much for the amazing recipe !!!! Unusually, bright, juicy I don't like Currant and have never used it in confectionery before, BUT in combination with chocolate mmmmmmm At the table, opinions were divided ..... Someone didn't have enough sweets, someone liked everything ... Well, here, as they say - the taste and color .... Yes, vanilla biscuit on boiling water (this is how the circumstances developed) Form 26 * 18.
Chocolate berry cake
Era
Twist, thank you very much for the interesting cake recipe.

That's what I did.

Chocolate berry cake

url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/99308/DSC07071.JPG]Chocolate berry cake
This cake is definitely for gourmets. Unusual unexpected taste!
The recipe seemed incredibly difficult, and not all products for this cake can be bought from us.
For example, the cream in our stores is only 10%, "Mascorpone" curd cheese is never sold. Therefore, I thought that the "Chocolate berry" cake was not for me.
Fortunately, curd cheese is sometimes delivered to us, albeit the simplest one. And I replaced part of 10% of the cream with butter.
So two different creams that it's like a cake of 2 cakes. I haven't cooked anything like this before. Confused by the combination of berries and chocolate in the first cream. And cream with curd cheese - oh! something incredible, this cream conquered me forever.
True, I significantly reduced the liqueur, the liqueur was "Martini".
I planned to decorate the cake in a completely different way. I wanted to coat it with cream (butter + condensed milk) and apply glaze with smudges.
But I accidentally bought liquid concentrated milk instead of condensed milk (I only found it at home) and the chocolate turned out to be with nuts.
lessik
Awesome cake !!!
Everyone is still at the table, and I am reporting. Everyone liked it very much, everyone just loved it!
Chocolate berry cakeChocolate berry cake
Thank you so much for the recipe! My husband said, now you will do this all my life
Marticia
Hello everyone! I'm a very, very novice baker. Can someone tell me, can you stuff this yummy under mastic? Or will there not be enough cream and the wrong taste already?
lessik
Martisha, I dabbled in mastic that year, and this cake is also covered with mastic, everything seems to be fine. But personally, I don't like the taste of mastic, and I removed the mastic from my piece when I ate the delicious cake)).

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