Birthday cake “Kharkiv”.

Birthday cake “Kharkiv”.

… chocolate cake with two kinds of mousse and a layer of black currant jelly.



You will need:

Chocolate cake:
-3 eggs
-80 G sugar
-3 Tablespoons cocoa
1/4 Art. Hot water
-50 G flour
-2 Tablespoons cornstarch
1/2 tsp baking powder
1/4 tsp salt
-2 Tablespoons butter

Jelly blackcurrant:
-225 G frozen currants
-150 Ml of water
-120 G sugar
1.5 tbsp gelatin (9 g) + 60 ml of water

Creamy mousse:
-400 G of cottage cheese
-300 Ml cream 33%
-200 Grams of powdered sugar
-20 G of gelatin + 50 ml of water
-2 Tsp soluble coffee + 100 ml of hot water


Chocolate cake:
Preheat the oven to 170c. Cover the mold (20 cm) with baking paper.
1.Slivochnoe melt the butter. Ostudit.2.Rastvorit cocoa in hot water. Cool.
3.Vzbit whites until stable peaks, gradually vsyp 40 grams of sugar. 4.Vzbit yolks with remaining sugar.
5.Vlit cocoa into the beaten egg yolks, mix gently.
6.Proseyat flour with starch, baking powder and salt and pour in the chocolate-yolk mass, add 1/3 of the beaten egg whites and mix gently. Just gently stir in the remaining whites.
7.Otlozhit few spoonfuls of dough melted butter and mix.
Then pour the resulting mass and mix into the dough in a circular motion.
8.Vylozhit batter into the prepared pan and bake for 25-30 minutes, checking the readiness of the match.
Ready cake cool completely. Remove plastic bag and leave overnight in the refrigerator.

Jelly blackcurrant:
1. Gelatine add water (60 mL) and to swell.
2. Smorodin wash, pour the remaining water, add sugar. Bring to a boil, then reduce the heat and simmer the mixture for 5-7 minutes.
3.Snyat berries from the heat and add the swollen gelatin, stir until dissolved and leave to cool to room temperature.

Creamy mousse:
1.Rastvorit coffee in hot water. Leave to cool.
2. Gelatin pour water and allow to swell
3. Cheese Mix a half servings of powdered sugar.
4. Whip cream with remaining icing to firm peak.
5. Carefully enter into curd cream, stir with a spoon, the mass has not lost lightness.
6. Melt the gelatine swollen over medium heat.
7. Stir, I add the gelatin into the cream.
8.Razdelit mousse into 2 parts. A creamy mousse to leave, and the second gently stir the coffee. Then we must act quickly, as the mousse starts to thicken.

1.Sobirat cake conveniently in the form of a detachable bumpers (to the sides of the cake turned out neat and easy to depart from the shape of the mold wall is necessary to lay a film).
2.Razrezat biscuit cake 2.
3. Place chocolate biscuit on the bottom of the form, on top of a creamy mousse (mousse if already beginning to thicken, you can just continue, if not, you should put the cake in the freezer for 5 minutes, or cream and coffee layers can be mixed up).
4.Dalee is a layer of coffee mousse, then jelly. Form to put in the freezer for 5 minutes to grab the jelly.
5.Zavershaet chocolate biscuit cake.
Ready-shaped cake in the refrigerator for at least 3 hours, and then it can be removed from the mold and decorate as desired.

Bon Appetit!


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