Recipe of the week: Chocolate-Berry-Cake Ingredients: 200 gr dark couverture 200 gr sugar 4 eggs 150 gr flour 1 tsp baking powder 250 gr blackberries 250 gr curd cheese 100 gr creme double 200 ml cream 2 pkgs stabilizer for whipping cream 1 pkg vanilla sugar 150 gr almond paste 300 gr blueberries Attachment foodprocessor with wing blades, balloon whisk Melt 50 gr couverture in a water bath. Preheat the oven fan-assisted to 160°C. Combine 120 gr sugar and the eggs in the mixing bowl and beat well until fluffy by using the balloon whisk . Mix in flour and backing powder, then fold in the melted couverture. Line the bottom of a springform pan (20 cm diameter) with baking paper and pour dough into the pan. Then bake for 30 min. Take out the chocolate sponge cake and leave to cool down for a few minutes. Wash the berries and dab them dry. Mix 100 gr blackberries with curd cheese, 80 gr suger and creme double in the food processor, afterwards pour into a bowl. Beat with the help of the balloon whisk cream, cream stabilizer and vanilla sugar until stiff. Then fold in the blackberrycream. Cut the chocolate sponge cake twice lengthwise, place a cake ring around the lower part and layer alternatly creme and cake, ending with cake. Chill for about 2 hours. Place almond paste between baking paper and roll out to a big sheet and cover the cake. Melt carefully remaining couverture at 30 degrees using the interval agitation step 1. Generously spread the couverture over the cake. Now use the leftover couverture to stick the berries on top of the cake. Recipe by Stefan Dadarski
Posted on: Mon, 25 Nov 2013 13:52:22 +0000
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