Chocolate cake with blackberries and peaches - Recipe no. 100

Name: Chocolate cake with blackberries and peaches - Recipe no. 100 - Mirona A.
Ingredients: for the base: 6 eggs 100 g water 100 g dark chocolate 150 g sugar 100 g flour 20 g cocoa powder 1 pinch of salt for cream 1: 200 g canned peaches 250 g mascarpone 50 ml peach syrup 40 g sugar 10 g gel

Dessert - Chocolate cake with blackberries and peaches - Recipe no. 100 by Mirona A. - Recipia

Chocolate cake with blackberries and peaches – a perfect delicacy Who doesn't love a decadent cake, full of chocolate, embraced by the sweet and juicy flavors of peaches and blackberries? This chocolate cake recipe with blackberries and peaches is perfect for any occasion, whether you're celebrating an anniversary or simply want to treat your family to a special dinner. With a fine texture and rich taste, this cake will surely become a star on your menu. Total preparation time: 2 hours Preparation time: 40 minutes Baking time: 30-35 minutes Number of servings: 10-12 Ingredients: For the base: - 6 eggs - 100 g water - 100 g dark chocolate (minimum 70% cocoa) - 150 g sugar - 100 g flour - 20 g cocoa powder - 1 pinch of salt For cream 1: - 200 g canned peaches - 250 g mascarpone - 50 ml peach syrup - 40 g sugar - 10 g gelatin For cream 2: - 400 g blackberries - 50 ml water - 250 ml plain yogurt - 60 g sugar - 10 g gelatin For cream 3: - 200 g dark chocolate - 400 ml heavy cream - 30 g powdered sugar For decoration: - 100 ml heavy cream - 2 tablespoons powdered sugar Necessary utensils: - 24 cm round cake pan - Mixer - Spatula - Bowl for double boiler - Tray for straining blackberries Step-by-step instructions: Step 1: Preparing the base 1. Preheat the oven: Start by preheating the oven to 180°C. Make sure the temperature is set correctly, as an oven that is too hot can burn the base before it is fully baked. 2. Lining the pan: Line the cake pan with baking paper, ensuring it fits perfectly so that the base does not stick. 3. Flour mixture: In a bowl, combine the flour with the cocoa powder. This mixture will add a rich flavor and soft texture to the cake. 4. Melted chocolate: Pour hot water over the dark chocolate and stir gently until smooth. Allow the mixture to cool slightly. 5. Beating the eggs: In another bowl, beat the eggs with a pinch of salt and sugar until the mixture triples in volume and becomes frothy. This step is crucial for obtaining a fluffy base. 6. Incorporating the chocolate: Add the melted chocolate mixture in a thin stream over the eggs, continuing to mix at low speed. Stop the mixer and use a spatula to fold in the dry ingredients (flour and cocoa) with gentle, upward motions to avoid losing air in the mixture. 7. Baking: Pour the mixture into the prepared pan and bake for 30-35 minutes, until a toothpick test comes out clean. A perfect base should be elastic to the touch and not stick to the toothpick. Step 2: Preparing the creams 1. Peach cream: - Puree the canned peaches in a blender until smooth. - Beat the mascarpone with the powdered sugar until creamy. - Soak the gelatin in 50 ml of syrup for 10 minutes, then heat it in a double boiler until completely dissolved. Add it to the peach puree, stirring gently to combine. - Fold the peaches into the mascarpone cream, mixing carefully. 2. Blackberry cream: - Cook the blackberries with 50 ml of water and 2 tablespoons of sugar for 10 minutes. Let them cool, then mash with a fork and strain to remove the seeds. - Mix the yogurt with the powdered sugar until creamy. - Soak the gelatin in 50 ml of cold water for 10 minutes, then heat it in a double boiler. Mix the gelatin with the blackberry cream and add it to the yogurt, stirring gently. 3. Chocolate cream: - Heat the heavy cream until just below boiling, then add the chopped chocolate. After a minute, stir well until you have a smooth cream. Let it cool completely; for an even more intense flavor, you can refrigerate the cream overnight. - Beat the cooled chocolate cream, then fold in the whipped heavy cream mixed with powdered sugar. Step 3: Assembling the cake 1. Assembling the bases: Once the base has completely cooled, cut it into three equal discs. Place the first disc on a platter and wrap it with an adjustable ring. 2. Filling with peach cream: Pour the peach cream over the first base and place the second disc on top. Refrigerate the cake to set the cream. 3. Adding the blackberry cream: Once the peach cream has set, pour the blackberry cream over the second base and place the last disc on top. Refrigerate the cake again. 4. Finalizing the cake: Once the cake is fully assembled and all creams have set, use a sharp knife, dipped in hot water, to release the ring. Cover the cake with chocolate cream. 5. Final decorations: Heat 50 ml of heavy cream and add the chopped chocolate. Once it cools slightly, you can decorate the cake with this chocolate glaze, using a piping bag for an elegant look. Whip 50 ml of heavy cream with powdered sugar and use it to decorate the cake at the end. Practical tip: To achieve a more flavorful and moist cake, you can add a little vanilla extract to the chocolate base or the creams. Additionally, if you want a touch of freshness, you can add a few mint leaves as decoration. Calories and nutritional benefits: Each serving of chocolate cake with blackberries and peaches contains approximately 350-400 calories, depending on the serving size and ingredients used. This cake offers a delicious combination of antioxidants from chocolate and fruits, while peaches and blackberries are excellent sources of vitamins and fiber. Frequently asked questions: - Can I replace dark chocolate with white chocolate? Yes, you can experiment with white chocolate, but the cake will be sweeter. Adjust the amount of sugar in the recipe. - How can I store the cake? The cake stores well in the refrigerator, covered with plastic wrap, for 3-4 days. Make sure it is protected from odors in the fridge. Serving suggestions: This cake pairs perfectly with a scoop of vanilla ice cream or a caramel sauce. Additionally, a cup of black coffee or green tea will perfectly complement the rich flavors of chocolate and fruit. This is a cake that not only impresses with its appearance but also offers an explosion of flavors in every slice. Every bite is a journey into the world of sweets, where chocolate intertwines with fruits, creating an unforgettable tasting experience. So, embrace this delicacy and enjoy every moment spent in the kitchen!

Chocolate cake with blackberries and peaches - Recipe no. 100

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