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Chocolate Forest Fruit Cake

Chocolate Forest Fruit Cake

Forest fruits complement sweet chocolate excellently.

Ingredients

For the Sponge:

  • Eggs: 6
  • Sugar: 1 cup
  • Potato starch: 1/2 cup
  • All-purpose flour: 1/2 cup
  • Cocoa powder: 1/2 cup
  • Baking powder: 1 teaspoon
  • Vinegar: 1 teaspoon

For the Cream Base:

  • Mascarpone cheese: 500g
  • Heavy cream (36%): 600ml
  • Powdered sugar: 4 tablespoons
  • Pork gelatin (Prymat): 3 tablespoons

For the Additional Cream Ingredients:

  • Fresh raspberries: 200g
  • Dark chocolate: 100g
  • Berry puree (or raspberry puree): 300ml
  • Potato starch: 2 tablespoons

For Decoration:

  • Grated chocolate
  • Fresh raspberries
  • Blueberries

Preparation

  1. Beat egg whites until stiff peaks form with a pinch of salt. Mix briefly with sugar. Add baking powder and vinegar to egg yolks, mix. When their volume increases and they become lighter, transfer them to beaten egg whites and mix.
  2. Add the remaining dry ingredients to the beaten egg whites. Transfer the mixture to a 26 cm springform pan lined with parchment paper and bake at 180°C for about 40 minutes or until a toothpick comes out clean. Cool the sponge cake and cut it into 3 parts.
  3. Prepare the cream base. Whip the heavy cream until stiff, combine with mascarpone cheese and powdered sugar. Dissolve gelatin in hot water and mix with the cream.
  4. Puree the raspberries and melt the chocolate in a water bath (it’s worth preparing this before combining the cream with gelatin).
  5. Set aside 1/3 of the cream and add pureed raspberries to it. To the remaining part, add melted chocolate.
  6. Prepare the fruit puree (from any juice – raspberry, blueberry, forest fruits, or you can use jam or skip this layer). Boil the juice (if it’s not very sweet, add sugar). In a glass, mix potato starch with 3 tablespoons of cold juice. Add to the boiling juice and quickly mix. Remove from the heat.
  7. Spread a layer of fruit puree on the first sponge cake, then a layer of chocolate cream. Cover with another layer of sponge cake.
  8. Spread a layer of raspberry cream. Cover with another layer of sponge cake. Cover the top and sides of the cake with the remaining chocolate cream.
  9. Decorate the cake as desired with grated chocolate, raspberries, and blueberries.

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