Chocolate cake with two types of mousse and a layer of black currant jelly.
You will need:
Chocolate biscuit:
3 eggs
80g sugar
3 tablespoons cocoa
3 eggs
80g sugar
3 tablespoons cocoa
1/4 Art. hot water
50 g flour
2 tablespoons cornstarch
1/2 tsp baking powder
1/4 tsp salt
2 tablespoons butter
50 g flour
2 tablespoons cornstarch
1/2 tsp baking powder
1/4 tsp salt
2 tablespoons butter
Jelly Blackcurrant:
225 g frozen currants
150 ml water
Sugar 120 g
1.5 tablespoons gelatin (9 g) + 60 ml of water
225 g frozen currants
150 ml water
Sugar 120 g
1.5 tablespoons gelatin (9 g) + 60 ml of water
Creamy mousse:
400 g of cottage cheese
300 ml of 33% cream
200 g of powdered sugar
Gelatin 20 g + water 50 ml
2 tsp soluble coffee + 100 ml of hot water
400 g of cottage cheese
300 ml of 33% cream
200 g of powdered sugar
Gelatin 20 g + water 50 ml
2 tsp soluble coffee + 100 ml of hot water
How to cook:
Chocolate biscuit:
Preheat the oven to 170c. Cover the mold (20 cm) with baking paper.
1.Slivochnoe butter melt. Cool.
2.Rastvorit cocoa in hot water. Cool.
3.Vzbit whites until stable peaks, gradually vsyp 40 grams of sugar. 4.Vzbit yolks with the remaining sugar,.
5.Vlit cocoa into the beaten egg yolks, mix gently.
6.Proseyat flour with starch, baking powder and salt and pour in the chocolate-yolk mass, add 1/3 of the beaten egg whites and mix gently. Just gently stir in the remaining whites.
7.Otlozhit few spoonfuls of dough melted butter and mix. Then pour the resulting mass and mix into the dough in a circular motion.
8.Vylozhit batter into the prepared form and bake for 25-30 minutes, checking the readiness of a match.
Ready cake to cool completely. Remove plastic bag and leave overnight in the refrigerator.
Preheat the oven to 170c. Cover the mold (20 cm) with baking paper.
1.Slivochnoe butter melt. Cool.
2.Rastvorit cocoa in hot water. Cool.
3.Vzbit whites until stable peaks, gradually vsyp 40 grams of sugar. 4.Vzbit yolks with the remaining sugar,.
5.Vlit cocoa into the beaten egg yolks, mix gently.
6.Proseyat flour with starch, baking powder and salt and pour in the chocolate-yolk mass, add 1/3 of the beaten egg whites and mix gently. Just gently stir in the remaining whites.
7.Otlozhit few spoonfuls of dough melted butter and mix. Then pour the resulting mass and mix into the dough in a circular motion.
8.Vylozhit batter into the prepared form and bake for 25-30 minutes, checking the readiness of a match.
Ready cake to cool completely. Remove plastic bag and leave overnight in the refrigerator.
Jelly Blackcurrant:
1. Gelatin pour water (60 ml) and to swell.
2. Smorodin wash, pour the remaining water, add sugar. Bring to a boil, then reduce the heat and simmer the mixture for 5-7 minutes.
3.Snyat berries from the heat and add swollen gelatin, stir until dissolved and leave to cool to room temperature.
1. Gelatin pour water (60 ml) and to swell.
2. Smorodin wash, pour the remaining water, add sugar. Bring to a boil, then reduce the heat and simmer the mixture for 5-7 minutes.
3.Snyat berries from the heat and add swollen gelatin, stir until dissolved and leave to cool to room temperature.
Creamy mousse:
1.Rastvorit coffee in hot water. Leave to cool.
2. Gelatin pour water and allow to swell
3. Cheese Mix a half servings of powdered sugar.
4. Whip cream with remaining icing to firm peak.
5. Gently introduce the cream cheese curd, stir with a spoon, so that the mass is not lost lightness.
6. Melt the gelatine swollen over medium heat.
7. Stir, add the gelatin into the cream.
8.Razdelit mousse into 2 parts. A creamy mousse to leave, and in the second gently stir the coffee. Then we must act quickly, because the mousse starts to thicken.
1.Rastvorit coffee in hot water. Leave to cool.
2. Gelatin pour water and allow to swell
3. Cheese Mix a half servings of powdered sugar.
4. Whip cream with remaining icing to firm peak.
5. Gently introduce the cream cheese curd, stir with a spoon, so that the mass is not lost lightness.
6. Melt the gelatine swollen over medium heat.
7. Stir, add the gelatin into the cream.
8.Razdelit mousse into 2 parts. A creamy mousse to leave, and in the second gently stir the coffee. Then we must act quickly, because the mousse starts to thicken.
Assembly:
1.Sobirat cake conveniently in the form of a detachable bumpers (to the sides of the cake turned out neat and easy to depart from the mold, need to lay a film of the wall).
2.Razrezat sponge cake into 2.
3. Place a chocolate biscuit on the bottom of the mold, on top of a creamy mousse (if the mousse is already beginning to thicken, you can just continue, if not, you should put the cake in the freezer for 5 minutes, otherwise the cream and coffee layers are mixed up).
4.Dalee is a layer of coffee mousse, then jelly. Form to put in the freezer for 5 minutes to grab the jelly.
5.Zavershaet chocolate biscuit cake.
Ready shaped cake in the refrigerator for at least 3 hours, then it can be removed from the mold and decorate as desired.
1.Sobirat cake conveniently in the form of a detachable bumpers (to the sides of the cake turned out neat and easy to depart from the mold, need to lay a film of the wall).
2.Razrezat sponge cake into 2.
3. Place a chocolate biscuit on the bottom of the mold, on top of a creamy mousse (if the mousse is already beginning to thicken, you can just continue, if not, you should put the cake in the freezer for 5 minutes, otherwise the cream and coffee layers are mixed up).
4.Dalee is a layer of coffee mousse, then jelly. Form to put in the freezer for 5 minutes to grab the jelly.
5.Zavershaet chocolate biscuit cake.
Ready shaped cake in the refrigerator for at least 3 hours, then it can be removed from the mold and decorate as desired.
Bon Appetit!