Chocolate cake with currants
Description
Homemade baked treat for tea. A beautiful, delicious, and simply wonderful cake. Soak the currants in the infusion in advance—this can be done the day before preparing the cake. Prepare the batter by beating butter with sugar, gradually adding egg yolks, the currant infusion, and melted chocolate. Then add flour and gently fold in the whipped egg whites and currants. Transfer the prepared batter into a greased baking pan and bake in a preheated oven at 180°C (356°F) for 45 minutes. Once done, dust the cake with powdered sugar and decorate with currants. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Wash the berries, pour over the tincture, and leave overnight in a cool place.
- 2
Step 2
Beat the butter with sugar, adding egg yolks one at a time, then pour in the liquid from the currants, continuing to beat.
- 3
Step 3
Add the warm melted chocolate and beat again. Add the flour and mix.
- 4
Step 4
Beat the egg whites well. Mix in half of them into the batter using a mixer, then add the remaining half and the berries, and stir with a spoon.
- 5
Step 5
Place the finished dough into a greased pan and bake in a preheated oven at 180 degrees for 45 minutes. Sprinkle the ready-made cake with powdered sugar and decorate with currants.