The composition of dark chocolate and black currant fruit is incredible good. The combo of soft, fluffy cake and foamy fruit mousse is positively surprising. Adding to them mirror chocolate glaze make this dessert sophisticated, elegant looking and ties together all flavours. Everything you will find in every piece of this delicious dessert. Enjoy!
You should make this cheesecake a day before because it must spend the night in the fridge to become proper structure.
round spring pan 9 inch and two round 7-8 inch pans
Chocolate sponges (two):
- 1 ¼ cups all purpose flour
- 2/3 cup cocoa powder
- ½ teaspoon soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 100 ml plant oil
- 1 and 1/3 cups sugar
- 1 egg yolk
- 1 egg
- 1 ½ teaspoons vanilla
- 1 cup milk
- 2/3 cup hot strong brewed coffee
- 800 g black currants (fresh or frozen)
- juice of half lemon
- ¾ cup sugar
- 3 tablespoons gelatine
- 450 ml whipping cream
- 8-10 tablespoons icing sugar
- ½ cup +2 tablespoons sugar
- 3 tablespoons water
- 5 tablespoons cocoa powder
- 1/3 cup whipping cream
- 2 teaspoons gelatine
Chocolate sponges: grease and line baking pans. Preheat oven to 325°F.
In a medium bowl mix together flour, cocoa, baking powder, soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment beat oil and sugar at medium speed until light and fluffy. Add egg, egg yolk and vanilla extract, mix. Gradually add flour mixture to oil mixture alternately with milk, in three batches, beginning and ending with flour mixture, beating just until combined after each addition. On the end add hot brewed coffee and mix together only 30 seconds. Divide the dough evenly between prepared pans. Bake for 25-30 minutes (or longer - until a wooden pick inserted in center comes out clean). Cool sponges in pans for 15 minutes then transfer to a wire rack.
Mousse layer: place black currants, sugar and lemon juice in a saucepan and heat until sugar dissolves and fruits burst. Transfer to the blender and blend until smooth. Place half of the gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell. Heat gently soften gelatine in a double boiler or microwave and stir to dissolve. Add to half of warm puree and mix together. Whip the half of whipping cream with half of icing sugar* until stiff peaks. Gradually add prepared half of black currant puree and whip together.
Line the bottom of 9 inch spring pan with parchment paper. On the base – in the center place first chocolate sponge and pour over black currant mousse. Place to the fridge for ½ - 1 hour.
After this time make the second half of black currant mousse repeating steps described above. Remove the pan from the fridge, place in the center the second sponge and pour over the second half of the mousse. Even the surface and place to the fridge for overnight.
The next day carefully remove the cake from the pan. Place on a serving plate and decorate with mirror glaze.
Make the glaze: place the gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell. In a saucepan place su gar and water and heat until sugar dissolves. Add cocoa and cream and mix until combined. If the mixture is not smooth strain it through the sieve. Heat gently soften gelatine in a double boiler or microwave and stir to dissolve. Add to the warm glaze and mix. Cool the glaze slightly In the fridge to allow thickening.
*my cakes and desserts are not very sweet. You may try every layer on every step of preparing and add more sugar if you want, remembering that sugar is less detectable in frozen/cooled desserts.
Category: Fruits cakes.
Tags: black currant, chocolate.