A very delicious cake with a bright rich taste of black currant berries, a chocolate cake with the aroma of natural coffee. This exquisite taste will haunt you for a long time. This is being prepared for one, two, three. There are not many products, and if you have a stock of freshly frozen black currant berries, then you will have time to prepare this pie for the New Year. Whisk the liquid ingredients, add the mixed dry ingredients, dilute with freshly brewed natural coffee and put the dough in the oven. It remains to grate the berries, whisk the cream and ... the pie is ready.
| Cook Time | 120 minutes |
| Servings |
Ingredients
Dough:
- 200 gram Flour wheat / Flour
- 200 gram Sugar
- 200 gram Sour Cream (20%)
- 80 gram Cocoa powder
- 2 pieces Chicken eggs
- 4 teaspoons Coffee natural
- 4 tablespoons Vegetable oil
- 1,5 teaspoons Soda
- 1 teaspoon Baking powder
- 1 pinch Salt
Mousse:
- 1100 gram Black currant
- 500 ml Cream (33%)
- 50 gram Gelatin
- 1 glass Sugar
- 3 tablespoons Sugar powder
- 110 ml Water
Ingredients
Dough:
Mousse:
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Instructions
- Prepare the necessary products for mousse.
- Prepare the necessary products for the cake.
- Brew natural freshly ground coffee.
- Beat eggs, sour cream and vegetable oil for three minutes.
- Mix the dry ingredients for the cake separately.
- Add the dry ingredients to the beaten eggs. mix it, you can use a spoon, you can use a mixer at low speed.
- Strain the freshly brewed coffee.
- Gradually add the brewed coffee to the dough, beat until smooth, I added 5 tablespoons. The dough becomes thicker, then less thick and flows off the spoon.
- Cover the split mold with a diameter of 24 cm with parchment paper, lay out the dough and put it in a preheated 180 degree oven for 45-50 minutes.
- Fill the gelatin with water.
- Let's let it brew.
- Rub the currants through a sieve. I got about 550 grams of mashed potatoes out of the total number of berries.
- The cake is baked, leave it to cool.
- Mix the currants with sugar and put on fire, heat until the sugar dissolves, do not bring to a boil.
- Heat the gelatin until it melts, but not until it boils. Mix it with currant puree. Let it cool down.
- Whisk the cream with powdered sugar.
- Gradually add the cooled currant-gelatin mixture to the cream in portions of three portions, mix and refrigerate for 20 minutes.
- The cooled cake with the aroma of coffee is cut into 2 parts. The pie turns out to be very soft and porous.
- Cover the split form with paper, lay out the first cake. I increased the height of the mold, as the cream turns out to be a little more than fits into the mold.
- Divide the slightly thickened mousse into 2 parts. Pour over one part of the cake.
- Put the product in the refrigerator for 20-30 minutes, until the mousse grabs to put the second cake on it. The second part of the mousse will be left warm. During this time, the mousse will freeze in the refrigerator, and the second part of the mousse will remain liquid.
- When the mousse grabs slightly, put the second cake on it and pour the second part of the mousse, put it in the refrigerator, preferably overnight.
- In the morning, we take out the finished dough and start decorating.
- Please sit down at the table.
- Enjoy with tea and coffee.
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