Chocolate-blackberry cake

Chocolate-blackberry cake

The recipe is designed for a shape 16 cm in diameter.

Ingredients:

Brownie with hazelnuts:

Sugar — 90 g
Eggs — 90 g
Butter — 90 g
Dark or milk chocolate — 90 g
Flour — 45 g
Large chopped hazelnuts — 30 g

Hastellan with hazelnut:

Milk chocolate — 50 g
Trumpet praline — 50 g
Wafer crumb (can be replaced with corn flakes) — 50 g

Creme with milk chocolate and blackberries:

Milk — 60 ml
Cream — 60 ml
Blackberry puree (mashed) — 30 g
Yolks — 30 g
Sugar — 7 g
Gelatin (leaf) — 2 g
Milk chocolate — 80 g
Lemon juice — 1 tsp.

Mousse with blackberries:

Blackberry puree (pureed) — 100 g
Yolks — 45 g
Sugar — 15 g
Gelatin (leaf) — 4 g
Milk chocolate — 90 g
Whipped cream — 120 ml
Lemon juice — 1 tsp.

Glyation:

Water 50 g
Sugar — 100 g
Invert syrup — 100 g
White chocolate — 100 g
Condensed milk — 70 g
Gelatin (leaf) — 7 g
Purple dye — in the eye

Japanese biscuit (for decoration):

Milk — 45 ml
Butter — 25 g
Flour — 30 g
Eggs — 50 g
Proteins — 55 g
Sugar — 30 g
Green dye — by eye

Chocolate-blackberry cake

Preparation:

1. Brownie with hazelnut: butter and chocolate melt, put into a bowl of a mixer (nozzle spatula), add sugar, whisk until fluffy. Add eggs one by one, after whisking each well. At a low speed, add sifted flour and hazelnuts. Put into a mold or on a baking sheet with a layer 0.7 mm high. Bake at 160 ° C for about 15 minutes. Cool, cut a circle 14 cm in diameter.
2. Hrustilant with hazelnut: melt chocolate, mix with praline and waffle crumb. Put in a ring with a diameter of 14 cm, smooth out with a spoon, chill.
3. Cream with milk chocolate and blackberries: cream and milk to bring to a boil, pour on the yolks rubbed with sugar, mix, pour everything back into the scoop, cook on low heat, stirring constantly, to 82-84 ° C. Remove from heat, pour the cream into a clean bowl, add the pre-soaked and wrung gelatin, blackberry puree, lemon juice and melted chocolate, which is to mix the corolla with parts. Blast through the blender. Cool to room temperature.
5. Assembling 1: pour out the cream on the cooled kostilant, cover the brownie, pour out the remaining cream on top. Put in the freezer for 4-5 hours.
6. Mousse with blackberries: bring the blackberry puree to a boil. Pour on the mixture of mashed yolks with sugar. Stir, pour everything back into the scoop, cook on low heat to 82-84 ° C. Pour into a clean bowl, add pre-soaked and squeezed gelatin, lemon juice and in several ways to introduce melted chocolate. Blast through the blender. Cool to 32-35 ° C. To enter gently whipped cream. Use immediately!
7. Assembly 2: in a confectionery ring with a diameter of 16 cm, the bottom of which is tightly covered with food film, pour ⅔ (even more) mousse. Top with a slightly scrolling, chilled base so that the krustilant was on top (in the finished cake he will be down). The edges between the form and the base are filled with mousse. Put the cake in the freezer for 4-6 hours, preferably at night.
8. Glyazh: sugar, water, syrup bring to 103 ° C. Pour the pre-condensed milk and pre-soaked gelatin, chopped chocolate. Stir until homogeneous. Add the dye. Blast through the blender. The operating temperature is 32-35 ° С. Glyazazh it is better to prepare in advance, and before use warm up to the desired temperature in a water bath or in a microwave.
9. Japanese sponge cake for decor: milk with butter bring to a boil, remove from heat, pour in flour, brew dough. Return to the fire, cook until a film is formed on the bottom of the ladle. Transfer into the bowl of a mixer (nozzle spatula), stir to light cooling (stop steam). Add one for each egg, dye. Whip the whites with sugar until fluffy. Using a spatula, enter into the dough, if necessary, add more dye. Dough spread a thin layer on paper, greased with oil. Bake for 8-10 minutes. Cool, taking off the baking sheet (along with the paper). Cover with a food film so that the sponge cake does not dry out and be stored tightly wrapped in a film before use.
10. Assembling 3: the cooled cake is released from the mold and immediately filled with gloss. A very important point is to get a cake from the freezer when everything is ready: a gloss of the right temperature, a paper or a pan for dripping excess glaze, a cake stand with a smaller diameter than the cake itself, a spatula to remove the excess glaze. Let the glaze drain, remove, wrapping under a cake, dripping excess, put the cake on a stand or dish. Decorate with a biscuit and blackberry or to your liking.

Bon Appetit


Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!

Everyone in some sins, but the severity of this sin saved us JESUS CHRIST!

And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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