Chocolate Cake with Red Fruits
If you are a chocolate lover, prepare this extraordinary cake with red fruits that will surprise anyone. It has an unmatched combination of textures because, when you taste it, you will feel the different layers of chocolate cake, a smooth mousse, red fruit gelatin, and the shiny ganache that gives it the perfect finish. Don't miss out on trying it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 1/2 cups butter
- 1/4 cups sugar, for the cake
- 1/2 cans condensed milk, for the cake
- 1/2 tablespoons vanilla essence, for the cake
- 1/4 teaspoons salt, for the cake
- 1 egg, for the cake
- 1/2 cans evaporated milk, for the cake
- 3/4 cups flour, sifted, for the cake
- 1/2 cups cocoa, sifted, for the cake
- 1/4 teaspoons baking soda, sifted, for the cake
- 1 cup strawberry jam, or raspberry, for the gelatin
- 1 tablespoon lime juice, for the gelatin
- 2 envelopes unflavored gelatin powder, hydrated, for the gelatin
- 1 1/2 cups whipping cream, warm, for the mousse
- 450 grams bittersweet chocolate, chopped, for the mousse
- 2 cups whipping cream, semi-whipped, for the mousse
- 225 grams bittersweet chocolate, chopped, for the ganache
- 1/4 cups whipping cream, for the ganache
- 2 tablespoons butter, for the ganache
- 25 grams honey, for the ganache
- mixed berries, for decoration
- edible flower, organic, for decoration
- chocolate, in decorations
Preparation
1h 20 mins
40 mins
Low
- Preheat the oven to 180°C.
- For the cake, cream the butter with the sugar, add the condensed milk, vanilla, salt, egg, evaporated milk, and the dry ingredients. Beat until fully combined.
- Pour the mixture into a previously greased and floured 15 cm diameter cake pan. Bake for about 35 minutes. Unmold and set aside.
- For the gelatin, heat the jam with the lemon juice without letting it boil. Add the hydrated gelatin and cook until completely dissolved. Pour into a 15 cm diameter mold and refrigerate until set.
- For the chocolate mousse, in a bowl, beat the warm cream with the chocolate until combined. Cool slightly and gently mix with the semi-whipped cream. Set aside.
- For the ganache, in a bowl over a double boiler, melt all the ingredients and mix until integrated. Cool slightly.
- For assembling, in an 18 cm ring, place the cake disk, add half of the chocolate mousse, and refrigerate until set. Remove from the refrigerator and place the gelatin disk on top, fill with the remaining mousse mixture, and freeze until completely set. Cover with the chocolate ganache and decorate with the red fruits, flowers, and chocolate decoration. Let it dry and cut.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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