A real cake for the holidays. A very bright, extraordinary, wonderful bouquet of flavors, they shimmer on your tongue, do not let the pleasure weaken for a second to surprise. Try it yourself.
It is necessary
- - 150 g dark chocolate
- - 300 ml of cream, 33% fat
- - 50 g dried red currant
- - 200 ml dark beer
- - 230 g cocoa powder
- - 50 g milk chocolate
- - 100 g butter
- - 150 ml of kefir
- - 200 g sugar
- - 250 g wheat flour
- - 4 chicken eggs
- - 1 tsp vanillin
- - 20 g baking powder for dough
- - 100 g of chopped walnuts
- - ½ tsp salt
- - 50 g brown sugar
- - 1 tsp baking soda
- - ½ tsp vanilla
- - 100 g of red currant jelly
- - 100 g icing sugar
Instructions
Step 1
Prepare the cream first. Cut the chocolate into small pieces. Bring the cream to a boil and remove from the stove. Pour the chocolate into the cream and stir until dissolved, until the mixture is thick. Cover the cup with cling film and refrigerate for at least 2 hours.
Step 2
Now prepare the dough. To do this, pour 2/3 cup of currants with light beer. Leave it on for 10 minutes. Then drain the beer into a separate bowl, and set aside the currants.
Step 3
Add cocoa powder to drained beer and bring to a boil. Remove from heat and dissolve the broken dark chocolate in the mixture, stir until smooth and cool slightly. Pour in kefir and stir.
Step 4
Mash the soft butter and sugar thoroughly. Add eggs there, one at a time, beat the mixture well each time. In a separate cup, combine flour, baking powder, vanillin, baking soda, and salt. Add gradually to the egg-oil mixture.
Then add the chocolate-kefir mixture. And lastly, pour the currants there.
Step 5
Knead to a thick dough. Divide it in two. 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 over to the wire rack.
Step 6
Make the impregnation syrup before the dough, or during baking. Combine beer, cocoa powder, vanilla and brown sugar and heat until smooth. Cool it down. Poke through the cakes with a wooden skewer. Then saturate the cakes with syrup. Use all the syrup.
Step 7
After that, take red currant jelly and heat it over moderate heat until it is liquid. Put one of the cakes on a plate and brush the top with warmed jelly. Put the cake in the refrigerator for half an hour.
Step 8
Prepare the cream at this time. In three hours, the workpiece should thicken in such a way that it can be mixed with effort. Add powdered sugar, cocoa powder and salt to it and stir well until a thick cream is obtained.
Step 9
Collect the cake. To do this, spread about ¼ of the cream on the cake with jelly. Cover with a second crust. Spread the remaining cream over the top and sides.
Step 10
Chop the walnuts. Grab a handful of nuts and press against the sides of the cake all the way around. Sprinkle the top as well if you like.
Step 11
Place the cake in the refrigerator for a couple of hours to soak and enjoy.
