Saturday, October 22, 2011

Blackcurrant Chocolate Cake

For chocolate sponge:
5 eggs
200 g sugar
vanilla extract
8 tbsp corn flour
3 tbsp cocoa powder
1 tsp baking powder

Beat the egg whites with pinch of salt until fluffy,then gradually add the half of the sugar,still whisking until stiff.
Separately whisk the egg yolks with the rest of the sugar until pale in colour.Add the egg whites.
Mix together the flour,baking powder & cocoa powder.Sift the mixture gently into the egg mixture.
Bake in the 23cm(9 inch) spring form cake tin,lined with baking paper at 200C for 25-30 min or until ready.Check with toothpick,if it comes out clean,its ready.
Cool in the cake tin at first under the clean towel,then turn onto the wire rack to cool completely.

370 g Blackcurrant Conserve

1-2 cups of blackcurrants,can be frozen(I added some red currants as well)
500 ml double cream
5 tbsp sugar
vanilla extract
100 ml apple juice

Whisk the cream  until until it's stiff,be careful not to over mix or it will turn into butter!
Add the sugar,vanilla & gently mix in the currants.
Filling can be done with gelatin also,if that the case,then you should use ca 4 tbsp of gelatin for this amount of cream.Follow the instructions on packet & stir in along with the berries.

Truffle Ganache:
300 g dark chocolate,chopped
100 g butter
250 ml fresh cream or double
50 g ground almonds
2 tbsp amaretto liqueur or drop of almond essence

Heat the cream & butter until just starts to boil.
Take off the heat & mix in  the chopped chocolate until all melted & smooth.
Add the ground almonds,cool completely.
Add liqueur or essence.

Split the cake in three horizontally.
Place the first slice onto the serving plate,moisten with apple juice & spread with half of the jam then top with half of the cream.
Place the second sponge on top,moisten again & spread with jam, finish with the rest of the cream.
Moisten the third slice with apple juice & lift on top.
Press the cake slightly down,until cream starts to slip out from between layers & with palette knife run around sides to get it tidy.
Cover the top & sides with ganache.Chill for at least 1 hour.
Decorate before serving.

This cake got to be my daughters birthday cake.
Deliciously moist,rich,chocolatey,light,sweet & sour.all in one:)


Anonymous said...

Does the recipe use corn starch or cornmeal (corn flour) for the sponge?

Jaana said...

Hi,thank you for your interest,I used corn starch(cornflour in UK)because it gives lighter texture,also its gluten free for those who are on diet.You can use white flour instead,same amount.

Brownieville Girl said...

I love all those layers in there - and as for the decoration - fantastic!


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