Very tasty cake with a bright rich taste of black currant berries, chocolate cake with the aroma of natural coffee. This exquisite taste will haunt you for a long time . It's being prepared for one, two, three. There are not many products and if you have a stock of your freshly frozen black currant berries, then you will have time to prepare this cake for the New year. Beat the liquid ingredients, add the mixed dry ingredients , dilute with freshly brewed natural coffee and put the dough in the oven. It remains to RUB the berries , whisk the cream and ... the cake 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 the mousse.
- Prepare the necessary products for the cake.
- Brew natural freshly ground coffee.
- Beat eggs, sour cream and vegetable oil for three minutes .
- Separately, mix the dry ingredients for the cake.
- Add the dry ingredients to the beaten eggs. mix it , you can use a spoon , you can use a mixer at a low speed.
- Strain the freshly brewed coffee.
- Gradually add the brewed coffee to the dough , beat until smooth, I added 5 tablespoons. The dough turns from thicker to less thick and flows down from the spoon.
- Cover the split form with a diameter of 24 cm with parchment paper, put the dough and put it in a preheated 180 degree oven for 45-50 minutes .
- Fill the gelatin with water.
- Let's set it to infuse.
- RUB the currants through a sieve. I have from just number of berries broke a where the 550 grams puree.
- The cake is baked, leave it to cool.
- Mix the currants with the sugar and put on the 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.
- Whisk the cream with powdered sugar.
- Gradually add the cooled currant gelatin mixture to the cream in portions from three sets, stir and put it in the refrigerator for 20 minutes.
- Cut the cooled cake with the aroma of coffee into 2 parts. The cake is very soft and porous.
- Form a split cover with paper , put the first cake. I increased the height of the mold, since the cream turns out to be slightly more than it fits in the mold.
- Slightly thickened mousse is divided into 2 parts. Pour one part of the cake.
- Put the product in the refrigerator for 20-30 minutes , until the mousse grabs, in order to put a second cake on it . The second part of the mousse will leave in the heat. During this time, the mousse will catch in the refrigerator , and the second part of the mousse will remain liquid.
- When the mousse slightly grabs, put the second cake on it and pour the second part of the mousse, put it in the refrigerator, preferably at night.
- In the morning, we get the finished pastry and start decorating.
- Please come to the table.
- Enjoy with tea and coffee.
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