Currant cake is a delicious, moist chocolate cake with currant mousse or jam.
Ingredients
For the chocolate cake
- Dark chocolate: 100 grams
- Wheat flour: 78 grams
- Sugar: 90 grams
- Butter (82% fat): 70 grams
- Eggs: 4 pieces
- Baking powder: 1 teaspoon
- Alcohol: 1 quarter
- Powdered sugar: 17 grams
For the blueberry cream
- Blueberries: 400 grams
- Heavy cream (30% fat): 200 grams
- Mascarpone cheese: 200 grams
- Powdered sugar: 3 tablespoons
- Pork gelatin (Prymat brand): 3 teaspoons
For the currant mousse
- Black currants: 500 grams
- Agar-agar: 2 teaspoons
For the meringues
- Sugar: 150 grams
- Egg whites: 3 pieces
- Food coloring: 1 pinch
Preparation
Cream the butter with sugar and combine with melted chocolate. Add the egg yolks and mix, placing the egg whites in another bowl to beat with powdered sugar until stiff peaks form. Gently fold the egg whites into the chocolate mixture. Finally, add sifted flour and baking powder along with the remaining ingredients. Bake at 180 degrees Celsius for 40 minutes. Let it cool. Cut the cake in half and soak it with alcohol. Evenly trim the top. Whip the cream until stiff, then mix with mascarpone and powdered sugar. Add blended blueberries and gelatin, mixing quickly into a uniform cream. Fill the cake and set aside for the mousse.
For the mousse, put the currants in a pot and bring to a boil. Add agar and cook until dissolved. Pour over the top of the cake. Refrigerate.
For the meringues, beat the egg whites with a pinch of salt on low speed. Increase the speed once they start to foam and beat until stiff peaks form. Gradually add sugar and beat until the meringue is shiny and smooth, with no sugar crystals felt between fingers. Add drops of food coloring around the sides of a piping bag, fill with the meringue, and pipe onto baking paper. Dry at 100 degrees Celsius for 1 hour and 15 minutes, leaving the oven door slightly open until morning.
