An intensive chocolate delight. I can recommend it to cake making beginners too. It is quite easy to work with the cream soon after it is ready. Red currant gives lightness to the intensity of the chocolate.


Ingredients

For:  1 smaller size cake form




Instructions

  1. We prepare the sponge cake. We whip the egg yellow with the sugar and the vanilla. We whip hard the egg whites with a pinch of salt. We add the flour and the egg white spoon by spoon to the egg yellow mix slowly so that it can stay airy. We put it in a 190 degree heated oven for 30 min and we do not open the oven door for this period of time. When it is ready, we let it cool out.
  2. We prepare the sponge cake. We whip the egg yellow with the sugar and the vanilla. We whip hard the egg whites with a pinch of salt. We add the flour and the egg white spoon by spoon to the egg yellow mix slowly so that it can stay airy. We put it in a 190 degree heated oven for 30 min and we do not open the oven door for this period of time. When it is ready, we let it cool out.
  3. We heat up the cream for the ganache, but we should not bring it to the boil. If we want a thicker cream, we should use less cream. However, with this ratio, it will be as well thick enough, you only need to wait for the cream to completely cool down. When the cream is hot, we can add the broken chocolate bars to it. We mix it well, then we put it aside. We can add the mascarpone and mix it together with the chocolate cream.
  4. For the red currant sauce we boil the red currant with the ingredients and cook it for 5 min. When it is ready, we put it aside. We are not going to filter it, as we would like to taste the fruit in the sauce. We add to the hot sauce the two sucked gelatin sheets. We put this sauce in between the sponge layers.
  5. When we are ready with everything and everything got cooled down, we can put the cake together. We cut the sponge into two (so in the middle) and we spread half of the ganache on the cut sponge, then accidentally we pour the red currant sauce on the ganache, so when we are cutting up the cake we are going to have pieces with chocolate and red currant sauce layers. It is going to be very delicious. We cover it with the other half of the sponge and cover it with the rest of the ganache. We can decorate it with fresh red currant and chocolate hearts. At the end we fix the candy figures on the side.