Currant in Chocolate cake concedes nothing to purchased desserts - on a table very gentle, and what delightful aroma of currant and chocolate looks also beautifully, on taste!
It is required to you
- - 200 g of cream of 33% fat content;
- - 150 g of sugar;
- - on 100 g of dark chocolate, red currant, cream of 15% fat content;
- - 90 g of flour;
- - 40 g of cocoa powder;
- - 3 eggs;
- - 1 h baking powder spoon;
- - thickener of cream.
Instruction
1. Mix flour with a baking powder, cocoa powder. Shake up eggs with sugar, put a bowl with eggs over a saucepan with hot water, shake up 8-10 minutes to a weight gain by 3 times. Slowly enter flour mix, stirring a spoon.
2. Lay a form bottom paper for pastries, oil, pour out in it dough, bake 25-30 minutes at a temperature of 180 degrees. Cool a ready biscuit on a lattice, then cut it on 3 cake layers.
3. Heat cream of 15% fat content, you don't bring to the boil. Add dark chocolate, stir - it has to melt completely in cream. Cool weight. Shake up cream of 33% fat content to steady peaks, add chocolate mix and thickener of cream approximately.
4. Miss the mark biscuit cake layers with cream, lay out on cream of a little red currant (it is possible to take also frozen). Too miss the mark a top and sides of cake with cream, strew from above with a small amount of grated chocolate. From above in addition you can decorate with berries of currant and whipped cream. Put Currant in Chocolate cake for 2-3 hours in the fridge, after that you can give to a table.