Blackcurrant and chocolate

Serving: two cakes 18 cm / 7” diameter

Warning! Intermediate knowledge and pastry tools are required! You can learn basic techniques here or here. Mirror
glaze and velvet recipe are not included. You can learn separately: about the glaze, velvet technique or both.

For those, who like very sour cakes, but with expressive chocolate taste. Blackcurrant mousse –
saturated, sour, fluffy; rich chocolate-blackcurrant cream layer, fresh blackcurrant confit, and super
chocolate sponge.

Cake composition
Chocolate sponge
Blackcurrant confit
Blackcurrant and chocolate cremeaux
Blackcurrant mousse

Chocolate sponge:
63 g butter
29 g dark chocolate 70-75%
107 g eggs
87 g sugar
55 g heavy cream 30-35%
33 g almond meal
55 g all-purpose flour
11 g cocoa powder
2.9 g baking powder

Melt chocolate together with butter until 45-50С / 113-122F. Beat eggs with sugar in a stand
mixer until fluffy and pale. Add the butter-chocolate mixture and cream. Hand whisk until
incorporated. Sift together all the dry ingredients and add to the chocolate-egg mixture. Divide
between two 18 cm / 7“ rings and bake for 12-15 min in the oven, preheated to 160 C / 320 F,
fan assisted. Let cool completely and cut with 16 cm / 6.5” rings.
Blackcurrant confit:
130 g blackcurrants
130 g blackcurrant puree
25 g glucose syrup
100 g sugar
3 g pectin NH
1 g citric acid

Mix sugar with pectin. In a small pot, warm the puree and berries until 35 C / 95 F. Add glucose,
stir. Gradually add pectin-sugar mixture whisking well. Hand whisk and heat until boiling. Hand blend
and return to the pot. Bring to boil again, then add citric acid and stir well for another 30 seconds.
Pour the mixture into two 16 cm / 6.5” rings and freeze completely.
Blackcurrant and chocolate cremeaux:
1.8 g gelatin 200 bloom
9 g water for gelatin (if using powdered)
162 g blackcurrant puree
34 g egg yolks
36 g sugar
99 g milk chocolate
50 g dark chocolate 60-70%
81 g heavy cream 30-35%

Soak the gelatin according to instructions. In a small pot, heat the puree until 60C. Mix egg yolks
with sugar and immediately gradually pour hot puree over eggs. Whisk, return to the pot and cook
until 82 C / 180 F, stirring well. Add the gelatin, pour over both chocolates, let stand for one minute
and hand blend until smooth. Let the cream cool down to 40 C / 104 F and mix with slightly
whipped cream. This amount of cream is easier to hand whip to avoid overwhipping. Put the
cremeaux on top of the confit and freeze.

Blackcurrant mousse:
11.5 g gelatin 200 bloom
58 g water for gelatin (if using powdered)
34 g water for syrup
136 g sugar
68 g egg whites
194 g blackcurrant puree
290 g heavy cream 30-35%

Soak the gelatin according to instructions. Heat half of the puree until 80С / 176F, add gelatin
and mix well. Add the rest of the puree, mix and cool down to 45С / 113F. Meanwhile, cook the
syrup from water and sugar until 118C / 244F and make italian meringue with egg whites and syrup.
Fold it carefully into the puree, at 35C / 95F add slightly whipped cream. Use immediately.

Assembly:
Use two 18 cm / 7” molds. Pour mousse into each mold and drown frozen confit with cremeaux in
it. Cover with the rest of the mousse and put the sponge on top, drowning it a little bit too.

(photos are illustrative)

Freeze completely, at least for 6 hours. Decorate as desired.

We covered one of the cakes with two-color mirror glaze. Decorated it with a dark chocolate
flower.

Mirror glaze recipe is available on our website:

http://pastryinspirationschool.com/product/mirror-glaze/

The second one we covered with purple chocolate velvet, and white chocolate decoration.
You can learn everything about velvet cover in our video class here:
http://pastryinspirationschool.com/product/video-velvet/