The Chuao cake turns out to be tender, tasty, excellent and has a slight sourness. Consists of three cakes, each soaked in chocolate ganache with black currant. This delicacy will delight your guests.
It is necessary
- - 420 g of currants
- - 365 g granulated sugar
- - 340 g dark chocolate
- - 8 egg yolks
- - 6 egg whites
- - 225 g butter
- - 80 ml blackcurrant liqueur
- - 10 ml lemon juice
- - 2 g gelatin
- - 10 g cocoa powder
- - 270 ml of water
Instructions
Step 1
Prepare currants in syrup. Currants in syrup are best done from evening to night. Mix 200 ml of water and 100 g of granulated sugar, bring to a boil. Pour boiling water over 120 g of black currant, leave to soak until morning.
Step 2
Make a chocolate sponge cake. Melt 90 g of dark chocolate in a steam bath. Beat the egg whites into a stiff foam, add 120 g of granulated sugar in a thin stream and beat until meringue. Beat the yolks with 120 g of granulated sugar for 10-12 minutes, until the mass increases in volume. Combine the yolk and protein mixture, mix until smooth. Add melted chocolate and stir again.
Step 3
Line a baking sheet with parchment and lay out the dough. Bake in an oven preheated to 180 degrees for 30-35 minutes. Remove from oven and cool. Bake this way two more times.
Step 4
Make chocolate blackcurrant ganache. Soak gelatin in cold water for 15-20 minutes, let it swell. Chop black currants with a blender. Add currants, lemon juice, liqueur, 25 g granulated sugar to 70 ml of water and bring to a boil. Remove from heat and add gelatin, stir.
Step 5
Melt 250 g of chocolate in a water bath. Add the currant mass to it and beat with a blender. Add butter and stir. Refrigerate the ganache for 1-2 hours.
Step 6
Cover the baking dish with foil and lay out the first crust, cover with half of the ganache, sprinkle with currants, cover with the second crust and again cover with ganache, sprinkle with currants. Lay out the last crust and pour out the ganache. Refrigerate overnight or 8-10 hours.
