Cake "Currant in Chocolate" is in no way inferior to purchased desserts - it looks just as beautiful on the table, it tastes very delicate, and what a delicious aroma of currant and chocolate!
Pick your recipe
You will need
- - 200 g of cream 33% fat;
- - 150 g of sugar;
- - 100 g of dark chocolate, red currant, cream 15% fat;
- - 90 g flour;
- - 40 g of cocoa powder;
- - 3 eggs;
- - 1 teaspoon of baking powder;
- - cream thickener.
Instruction manual
1
Mix flour with baking powder, cocoa powder. Beat chicken eggs with sugar, place a bowl with eggs over a saucepan with hot water, beat for 8-10 minutes until the mass increases 3 times. Slowly introduce the flour mixture, stirring with a spoon.
2
Cover the bottom of the mold with baking paper, grease it, pour the dough into it, bake for 25-30 minutes at a temperature of 180 degrees. Cool the finished biscuit on a wire rack, then cut it into 3 cakes.
3
Heat cream of 15% fat, do not bring to a boil. Add dark chocolate, stir - it should completely melt in cream. Cool the mass. Whip cream of 33% fat until stable peaks, add chocolate mixture and cream thickener on the eye.
4
Smear the biscuit cakes with cream, put a little red currant on the cream (you can also take frozen). Top the top and sides of the cake with cream, sprinkle on top with a little grated chocolate. You can additionally decorate with currant berries and whipped cream. Put the "Currant in Chocolate" cake for 2-3 hours in the refrigerator, then you can serve it to the table.