Description
Chocolate cake, creamy mousse, coffee mousse and jelly of black currants is a fantastic thing!!! And if You think that it troublesome or difficult to prepare, then You are wrong! The hardest part - wait for the end result as the cake, should at least stand in the refrigerator overnight!
Ingredients
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Sugar
80 g
-
Butter
2 Tbsp
-
Water
70 ml
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Chicken egg
3 piece
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Cocoa powder
3 Tbsp
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Corn starch
2 Tbsp
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Flour
50 g
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Leavening agent
0.5 tsp
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Salt
1 pinch
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Black currants
225 g
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Water
150 ml
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Sugar
100 g
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Gelatin
1.5 Tbsp
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Cheese curd
450 g
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Cream
300 ml
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Powdered sugar
150 g
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Gelatin
20 g
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Water
125 ml
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Instant coffee
2 tsp
Cooking
Preheat the oven to 170 degrees. Dissolve cocoa in hot water. Cool. It turns out pretty thick mass. To separate whites and yolks. Beat the whites until stable peaks, gradually powdering 40 g of sugar...
Whip the egg yolks with the remaining sugar until white.
Add the cocoa into the beaten egg yolks and mix gently.
Sift the flour with starch, baking powder, and salt. Gradually add to the chocolate-yolk mass, mix well.
Then gradually mix in the beaten egg whites..
Melt the butter and gently add to the chocolate mass. Stir in a circular motion with a spatula.
Pour the batter into a greased form (diameter 18-20 cm) with vegetable oil. And bake 25-30 minutes, checking for readiness with a toothpick. Ready cake cool down completely. And cut into two parts!
Gelatin cover with water (50 ml.) and allowed to swell. Currants washed. Pour the remaining water, add sugar. Bring to a boil, then reduce the heat and cook for approximately 5-7 minutes. Remove the currants from the heat and add the swollen gelatin, mix well. Leave to cool at room temperature.
Dissolve coffee in hot water (70 ml). Leave to cool. Gelatin cover with water (55 ml) and allow to swell. Cottage cheese mix with half a serving of powdered sugar. I have homemade cheese!!! Whip the cream with the remaining icing to firm peaks. To enter in the cheese mass. Stir gently so that the mixture is not lost airiness.
Melt the soaked gelatin over medium heat. And mix with the cream. Quickly and mix well!
Divide the mousse into two parts, one part add the instant coffee.
Begin assembling the cake. Work quickly!!! Cake conveniently wakes to gather in the form of detachable. Pre-zastelil it with foil or baking paper! Place the chocolate biscuit on the bottom of the form...
Top creamy mousse (if mousse is already beginning to thicken, you can continue to collect, if not, you should put the cake in the fridge for 5-7 minutes, because the cream and coffee layers may mix)...
... Then a layer of coffee mousse...
.. And blackcurrant jelly.
Completes the cake a chocolate biscuit. The finished cake refrigerate at least 3 hours or overnight! Decorate as desired!)
I have made a black currant, a cake pop and chocolate. For the cake pop: Eternal my problem is slide on the cake! It does not say, she is constantly in my climbs. So I carefully cut. Shredded in a blender, added a spoonful of cream (I put aside a few spoonfuls of creamy mousse to decorate the cake top). Look at the consistency of the cream leaves a bit to be able to form balls. Or you can prepare the cream separately. To do this, mix a thick cream or cream cheese with sugar or condensed milk. Then the balls roll in cocoa!
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