Cake "Currant in chocolate" is in no way inferior to purchased desserts - it looks just as beautiful on the table, the taste is very delicate, and what a delightful aroma of currants and chocolate!
It is necessary
- - 200 g cream 33% fat;
- - 150 g of sugar;
- - 100 g of dark chocolate, red currant, cream of 15% fat;
- - 90 g flour;
- - 40 g of cocoa powder;
- - 3 eggs;
- - 1 tsp baking powder;
- - cream thickener.
Instructions
Step 1
Mix flour with baking powder, cocoa powder. Beat the eggs with sugar, place the bowl of eggs over a saucepan of hot water, beat for 8-10 minutes until the mass is 3 times higher. Slowly add the flour mixture, stirring with a spoon.
Step 2
Cover the bottom of the dish with baking paper, brush with butter, pour the dough into it, bake for 25-30 minutes at 180 degrees. Chill the finished biscuit on the wire rack, then cut it into 3 cakes.
Step 3
Heat the cream of 15% fat, do not bring it to a boil. Add dark chocolate, stir - it should melt completely in the cream. Refrigerate the mass. Whisk in 33% cream until stiff peaks, add the chocolate mixture and eye cream thickener.
Step 4
Coat the biscuit cakes with cream, put some red currants on the cream (you can also take frozen ones). Cover the top and sides of the cake with cream too, sprinkle with a little grated chocolate on top. You can additionally decorate the top with currant berries and whipped cream. Put the chocolate-covered currant cake in the refrigerator for 2-3 hours, then you can serve it to the table.
