Chocolate Cake with Red Fruits

Name: Chocolate Cake with Red Fruits
Prep time: 120 min
Cook time: 120 min
Yield: 6
Cuisine: Internacional
Ingredients: 1/2 cups butter; 1/4 cups sugar, for the cake; 1/2 cans condensed milk, for the cake; 1/2 tablespoons liquid vanilla, 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, sifting, for the cake; 1 cup Strawberry jam, or raspberry, for gelatin; 1 tablespoon lemon juice, for gelatin; 2 envelopes gelatin, hydrated, for gelatin; 1 1/2 cups whipping cream, hot, for the mousse; 450 grams bitter chocolate, chopped, for the mousse; 2 cups whipping cream, semimontada, for the mousse; 225 grams bitter 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; to taste red fruit, to decorate; to taste edible flower, organic, to decorate; to taste chocolate, in decorations

1h 20 mins

40 mins

Low

1 comments

Regio

	68
Favorites

Collections

Glider

Super List

Upload a picture

To print

If you love chocolate, prepare this extraordinary cake with red fruits, which will surprise anyone. It has an unparalleled combination of textures because, when you taste it, you will feel the different layers of chocolate cake, a smooth mousse, red fruit jelly and the bright ganache that gives the perfect finish. Do not stop trying!

Learn more about Regio

Ingredients

6 portions

Select all ingredients

Preparation

Preheat the oven to 180 ° C.

For the cake, add the butter with the sugar, add the condensed milk, the vanilla, the salt, the egg, the evaporated milk and the powders. Beat until fully integrated.

Pour the mixture into a previously greased and floured cake mold 15 cm in diameter. Bake about 35 minutes. Release and reserve.

For gelatin, heat the jam with the lemon juice without it boiling. Add the hydrated grenetine and cook until completely melted. Pour into a 15 cm diameter mold and refrigerate until set.

For the chocolate mousse, in a bowl beat the hot cream with the chocolate until it integrates. Cool lightly and mix casually with the semi-mounted cream. Reservation.

For the ganache, in a bowl with a bain-marie, melt all the ingredients and mix until integrating. Cool slightly

For the assembly, 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 rest of the mousse mixture and freeze until set completely. Cover with chocolate ganache and decorate with red fruits, flowers and chocolate decoration. Let dry and cut.

PRESENTATION

Decorate with berries, flowers and a chocolate decoration.

TIPS

The ganache should be at room temperature before covering the cake, otherwise the mousse will begin to melt and you will not be able to cover it properly.