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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!
Ingredients
1/2 Cup of Butter
1/4 of Cup of sugar for the cake
1/2 can of condensed milk for the cake
1/2 tablespoon of vanilla for the cake
1/4 of teaspoonful of Salt for the cake
1 piece of egg for the cake
1/2 can of evaporated milk for the cake
3/4 of Cup of flour sifted, for the cake
1/2 Cup of cocoa sifted, for the cake
1/4 of teaspoonful of sodium bicarbonate sifting, for the cake
1 Cup of Strawberry jam or raspberry, for gelatin
1 tablespoon of lemon juice for gelatin
2 envelopes of grenetina hydrated, for gelatin
1 1/2 cups of cream to beat hot, for the mousse
450 grams of bitter chocolate chopped, for the mousse
2 cups of cream to beat semimontada, for the mousse
225 grams of bitter chocolate chopped, for the ganache
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.
