Today, cooking is very beautiful, delicious and tender cake with red currants and chocolate.
To prepare gelatin interlayer berry, 10 g of gelatin dissolved in cold water and set aside to the side at the time indicated on the package.
Welded chocolate fudge. The pan pour 120 g of sugar, pour 150 ml of water, add 3 table spoons of cocoa powder and 8 g of vanilla sugar. Pot put on the fire, weight should simmer for 5-7 minutes.
Cooking ring put on the plate, which will serve cake. Bead ring prelubricated with vegetable oil and glue film.
Break arms cookies "Mary" into small pieces.
Chocolate in a saucepan has cooled, add it to the cookies on a spoon. Mixed. I left about 1/2 of the chocolate mass. Mixed.
Cookies Chocolate I shift in the ring and very tightly compacted spoon. Temporarily post a plate in the freezer.
I proceed to berry interlayer.
Pour 400g redcurrant into the pot, add 150 g of sugar and 60 ml of water. I put the pan on the fire. Once the berries begin to burst, a lot of it is necessary to boil for 3-4 minutes.
I filtered through a sieve. All I got 380 ml of juice.
While the juice is hot, I am sending him gelatin. Stirred whisk, gelatin perfectly dissolved in a hot environment.
Sending juice with gelatin in the refrigerator until it lightly thickens and emerged out of shape, I'll pour it into the ring.
Kiseleobraznoe jelly is poured into the form and level spoon. I send in the refrigerator.
Now gelatin to prepare chocolate layer: 10 g of gelatin dissolved in cold water and set aside to the side at the time indicated on the package.
The remaining 10% of the chocolate pour the cream and stir. Swollen gelatin melts in the microwave and pour in the chocolate cream, mix thoroughly.
I pour the cream into a form and send in the refrigerator for 3 hours and preferably overnight.
Cake froze, decorate it with grated chocolate. I rented ring and film. Adorn the berries on top, and you can bring to the table!
The cake obtained is very tasty, beautiful in section. Try to cook!
Ingredients:
- 100 grams of cookies (preferably not too sweet)
- 100g sugar
- 2-3 tablespoons Cocoa powder
- 160 ml water
- 1 packet of vanilla sugar
- 180 ml of cream (10% and higher)
- 10 g of gelatin + 60 ml of water
Berry layer:
- 400 grams of red currant
- 150 g sugar
- 50 ml of water
- 15 g gelatin 60 g water +