Cake "Nicole"

Description

The combination of chocolate biscuit without flour with chocolate cream and mousse of black currant. Recently became interested in baking cakes. And now at every family party trying to surprise loved ones. Here and on DR son baked this cake. The recipe from the Internet, but I changed it. Everyone loved it, and I hope you too!!))

Ingredients

Egg white

5 piece
Yolk egg

3 piece
Sugar

60 g
Butter

40 g
Dark chocolate

150 g
Yolk egg

2 piece
Black currants

100 g
Sugar

100 g
Water

40 ml
Gelatin

10 g
Juice

30 ml
Cream

150 ml
Milk

250 ml
Yolk egg

2 piece
Sugar

40 g
Corn starch

25 g
Butter

50 g
Dark chocolate

50 g
Gelatin

10 g
Water

30 ml

Cooking

Prepare chocolate cake: preheat the oven to 210 degrees. Separate the whites and yolks.

Proteins vzbit with sugar until stable peaks. I use the nozzle on the kitchen area. the combine, dedicated, and always get excellent results. Who is there, but not used - highly recommend.

Separately beat the egg yolks and gently introduce them to the protein mass.

Chocolate melt in a water bath and add the plums. oil.

Mix gently and add to the egg mass. Mix should be so that the mass of air remained. The resulting mass divided into 2 parts. The form of grease and sprinkle with flour. Bake two separate cake for 10-15 minutes each. I form 20 cm in diameter. The height of the cakes seen in the photo in the section.

Prepare chocolate cream: In a saucepan heat milk. In a separate bowl, mix yolks, sugar and starch to complete the merger. Pour the boiling milk into the yolks, stirring constantly. Once the mixture is smooth, return it to the saucepan and over medium heat bring to a boil. Cook for 2-3 minutes. Throughout time, the cream should interfere, if to stop, the egg yolks can curdle.

As soon as the cream thickens, turn off the heat and add the broken chocolate. Mix until complete melting. Now the cream can be put to cool. You can use an ice bath (so faster) or cover it with cling film so that the film can touch the surface of the cream and cool.

Until the cream cools, in a small bowl, soak gelatin. When the cream has cooled to 60 degrees, add the dissolved gelatin to it and mix thoroughly. Cream cooling.

Prepare the mousse of Cassis: As I wrote in the ingredients, you can use ready-made mashed currants with sugar. You can also take frozen berries, blend them and mix with sugar. In a bowl, mix the puree, sugar and juice.

Soak gelatine in cold water. Gelatin to warm to a liquid mass. RUB the yolks. Heat the puree on the stove to 85 degrees and, stirring constantly, to enter the yolks. Also, add the gelatin. Cool.

Whisk cream to sustainable lush foam and connect with cream of black currant, mix gently. You will see how the weight will immediately begin to thicken.

To assemble the cake: Sponge cake is put in the ring, sides of which laid film. Blend chocolate cream (leave a little), on top of the cake again. Him spread black currant mousse, even out and put in the fridge for 2 hours until firm. Later, take out the cake from the ring very carefully, because cakes are fragile. The remnants of the chocolate cream daubed the sides and top of cake, decorate according to your taste.

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