Cake "Currants in Chocolate" on the Tasty Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/tort-smorodina-v-shokolade/

      Notes on ingredients:

      Currants. This berry pairs wonderfully with chocolate and is the star of this cake. Both frozen and fresh currants work equally well.

      If you want a flavor variation, try cherries or raspberries.

      Chocolate. For this cake you need dark chocolate with 60–72% cocoa content — in this range currants pair best. Chocolate with 50–60% cocoa will also be acceptable, but milk chocolate is better reserved for other uses.

      Cheese. Mascarpone gives that delicate creamy flavor, and I strongly recommend using this cheese. Cream cheese will give a different flavor profile — the cake will be fine with it, but it will definitely lose compared to the original version with mascarpone.

      Eggs. The recipe is calculated for medium eggs weighing about 50–55 g without the shell. In sizing this corresponds to C-1 or M.

      Remember that room-temperature eggs whip to a greater volume than cold eggs.

      Butter. For the cream in this cake you need butter with at least 80% fat. It should be soft but not melted.

      Flour. Regular top-grade flour with about 10% protein will be more than enough.

      Sugar. Use ordinary white sugar, preferably the finest.

      Cocoa powder. I use alkalized cocoa, but regular cocoa powder will also work. The difference is that regular cocoa will give a less intense color than alkalized. Nesquik and similar instant cocoa drinks are not suitable here.

      Riga Balsam. This ingredient gives an additional currant flavor. You can replace it with another currant liqueur — for example, Crème de cassis — or a homemade currant infusion.

      If you have none of these or you simply do not want to add alcohol to the dessert for any reason, omit it from the ingredient list and make a plain sugar syrup instead.

      Let's move on to preparation.

      Make the sponge. Separate the whites from the yolks. Whip the whites with half of the sugar to soft peaks.

      Beat the yolks with the remaining sugar and the vanilla until you get a light, fluffy, pale mixture.

      Gently fold the whites into the yolks. Gradually add the flour sifted with the cocoa and carefully fold to form a light batter using upward motions.

      Pour the batter into a pan (line the bottom with parchment). Put it in an oven preheated to 180°C (356°F) and bake until done, about 30 minutes.

      Put the currants into a saucepan, add sugar and water. Place over heat, bring to a boil and simmer for 5 minutes. Remove from heat, add the balsam and let cool.

      Remove the cooled berries from the syrup with a slotted spoon. Dilute the syrup by one third with boiled water and set aside to soak the cake layers.

      Make the buttercream. Pour 75 g sugar and water into a saucepan. Mix the remaining sugar with the egg whites and whip with a mixer until foamy.

      Place the saucepan with sugar and water over medium heat, bring to a boil and cook until the mixture reaches 116–118°C (240–244°F) (you will need a candy thermometer).

      You can risk trying to catch the right consistency by doing a soft-ball test: if you drop a bit of syrup into a cup of cold water, it will form a blob that can be pressed between your fingers. But a thermometer is, of course, more reliable.

      Remove the syrup from the heat. Continue whipping the egg whites and, while whipping, pour the hot syrup into them in a thin stream. Whip to a dense glossy foam, to stiff peaks.

      Whip the mixture until it reaches room temperature, about 5 minutes. Then begin adding the soft butter cut into small cubes, 2–3 cubes at a time, pausing briefly after each addition. In the end the cream should become uniform, smooth and glossy.

      It’s best to make this cream not in advance but immediately before decorating the cake.

      Make the mascarpone cream. Mash the cheese until creamy, add the chocolate melted over a water bath and mix until smooth.

      Transfer both types of cream into pastry bags fitted with plain tips. Leave some cream for decorating the cake.

      Cut the cooled sponge into 3 layers.

      Begin assembling the cake. Place the first layer on a plate and soak it with the syrup. Spread some of the cream in this way.

      Place currants in rings at the seams between the different creams.

      Repeat with the second layer. Cover with the remaining layer, soak with the remaining syrup. Spread cream over the sides and top of the cake. Decorate to taste and desire.

      Let the cake rest in the refrigerator overnight.

      Serve.

      Enjoy your tea!

      This "Currant in Chocolate" cake recipe was tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.

      Want to thank her? It's easy!

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