A real cake for the holidays. Very bright, unusual, wonderful bouquet of tastes, they shimmer in your language, do not let your pleasure relax for a second. Try it yourself.
Pick your recipe
You will need
- - 150 g of dark chocolate
- - 300 ml cream 33% fat
- - 50 g of dried red currants
- - 200 ml of dark beer
- - 230 g of cocoa powder
- - 50 g of milk chocolate
- - 100 g butter
- - 150 ml of kefir
- - 200 g sugar
- - 250 g of wheat flour
- - 4 chicken eggs
- - 1 tsp vanilla
- - 20 g baking powder for dough
- - 100 g chopped walnut
- - ½ tsp salt
- - 50 g of brown sugar
- - 1 tsp baking soda
- - ½ tsp vanilla
- - 100 g of red currant jelly
- - 100 g of powdered sugar
Instruction manual
1
First prepare the cream. Cut the chocolate into small pieces. Bring the cream to a boil and remove from the stove. Pour chocolate into cream and mix until dissolved, until the mass is thick. Cover the cup with cling film and refrigerate for at least 2 hours.
2
Now make the dough. To do this, fill 2/3 cups of currant with light beer. Leave on for 10 minutes. Then pour the beer into a separate bowl, and set the currants aside.
3
Add the cocoa powder to the drained beer and bring to a boil. Remove from the stove and dissolve the broken dark chocolate in the mixture, mix until smooth and cool slightly. Pour in kefir and stir.
4
Thoroughly rub the soft butter with sugar. Add one egg there, beat the mixture well each time. In a separate cup, mix flour, baking powder, vanillin, soda and salt. Gradually add to the egg-oil mixture.
Then add the chocolate-kefir mixture. And lastly, pour currants there.
5
Knead a thick dough. Divide it into two parts. Preheat the oven to 185 degrees and bake two cakes for 30-35 minutes. Cool the finished cakes for 10 minutes in the form, and then turn it over to the wire rack.
6
Make a syrup for impregnation before the test, or you can during baking. Combine beer, cocoa powder, vanilla and brown sugar and bring to a moderate heat until smooth. Cool. Pierce the cakes through with a wooden skewer. Then soak the cakes in syrup. Use whole syrup.
7
After that, take the red currant jelly and heat over medium heat to a liquid state. Put one of the cakes on a plate and grease the top with heated jelly. Put the cake in the refrigerator for half an hour.
8
Prepare the cream at this time. In three hours, the workpiece should thicken so that it can be mixed with effort. Add powdered sugar, cocoa powder and salt into it and mix well until a thick cream is obtained.
9
Collect the cake. To do this, apply about ¼ volume of cream onto the jelly cake. Cover with a second cake. Coat the top and sides with the remaining cream.
10
Grind the walnuts. Grab a handful of nuts and press them all the way around the sides of the cake. If you wish, you can sprinkle the top.
eleven
Place the cake in the refrigerator for a couple of hours to soak and enjoy.