Chocolate cake with currants
Description
Perfectly pairs with tea and coffee. It should be noted right away that making this cake requires a certain level of culinary skill, especially when preparing the ganache. To make the chocolate and currant cake, you'll also need to prepare currant syrup in advance (simply cook the berries with sugar). It's best to use fine sugar (or grind regular sugar in a blender). Choose a less bitter chocolate for the sponge cake than for the coating and ganache. Serve with tea or coffee.
Instructions
- 1
Step 1
Here is currant in syrup.
- 2
Step 2
Prepare the biscuit: melt the chocolate in a double boiler. Rub the yolks with half the sugar.
- 3
Step 3
Beat the egg whites with the remaining sugar until foamy.
- 4
Step 4
Add yolks and chocolate to the egg whites, mix gently.
- 5
Step 5
Using a pastry bag, squeeze out the batter in circles to form the cake layers. Preheat the oven to 170°C.
- 6
Step 6
Bake for about 25 minutes. Cool very carefully—the layers are fragile!
- 7
Step 7
Prepare the ganache. Soak the gelatin in cold water. Blend black currants (300 g) with an immersion blender and strain through a sieve. Add liqueur, sugar, lemon juice, and the strained currants to the water, then bring to a boil. Add the squeezed gelatin and mix well. Chop the chocolate for the ganache and melt it in a saucepan over a water bath. Pour in the prepared black currant syrup and gently whisk. Let cool.
- 8
Step 8
Add softened butter pieces to the cooled ganache and whisk until smooth. Let the syrup drain off the berries. Set aside a few whole berries. Place a 24 cm diameter round springform pan with high sides onto a baking sheet lined with parchment paper. Place the first biscuit layer into the pan (the layers may have spread slightly during baking, so carefully trim their edges to fit the inner diameter of the pan). Cover it with half of the ganache and sprinkle with half of the blackcurrant berries.
- 9
Step 9
Cover the ganache with the second cake layer and repeat the process. Cover with the second cake layer. Refrigerate for 2 hours, then remove the mold.
- 10
Step 10
Make the ganache for coating: melt the chocolate over a water bath, add cream and a little cocoa. Let it cool until it becomes pliable.
- 11
Step 11
We spread the ready chocolate cake with ganache, decorate with berries and cocoa, and serve.