Blackberry and chocolate cake

Name: Blackberry and chocolate cake
Ingredients: 600 ml whipping cream; 50 g sugar (optional for the cream); 36 g powdered gelatin; 150 ml cold water; 200 g white chocolate; 200 g milk chocolate; 200 ml whipping cream; 200 ml whipping cream; 400 g ripe blackberries; 4 tablespoons sugar; 10 ladyfingers; 100 g blackberries for decoration

Dessert - Blackberry and chocolate cake by Andrada P. - Recipia

The mixtures must cool completely before assembly; this blackberry and chocolate cake has white chocolate, blackberry, and milk chocolate mousse. After recently making a chocolate cake for someone, I realized I hadn’t made one at home in a long time, and I was left craving a slice; here, I swapped one layer for blackberry mousse. I serve it chilled, cut into thin slices. Preparation: 30 minutes. Cooking: 15 minutes. Resting: 4 hours and 13 minutes. Total time: 4 hours and 58 minutes. Servings: 10. Approximately 650 kcal and 10 g protein per serving.

Ingredients

600 ml whipping cream
50 g sugar (optional for the cream)
36 g powdered gelatin
150 ml cold water
200 g white chocolate
200 g milk chocolate
200 ml whipping cream
200 ml whipping cream
400 g ripe blackberries
4 tablespoons sugar
10 ladyfingers
100 g blackberries for decoration

Preparation

1. Line a 20 cm round pan with plastic wrap. Whip 600 ml whipping cream until fluffy; if it’s unsweetened, add 50 g sugar. 2. Put the gelatin in a small bowl with 150 ml cold water and leave it to bloom for 10 minutes. 3. Heat the white chocolate with 200 ml cream over low heat, stirring constantly for about 5 minutes, until smooth. Do the same with the milk chocolate and another 200 ml cream. 4. Put the blackberries and the 4 tablespoons of sugar in a pan over low heat. Once they come to a boil, cook for 5 minutes, stirring. 5. Turn off the heat and divide the bloomed gelatin into three equal portions. Add one portion to each hot mixture and stir until dissolved. 6. Leave all three mixtures to cool completely, about 30 minutes. Divide the whipped cream into three portions and fold one into each bowl, stirring gently with a spoon from the bottom up. 7. Pour the white chocolate mousse into the prepared pan and chill for 15 minutes. Arrange a few blackberries around the edges, pressing them in gently, then spread the blackberry mousse over the top. Level it and chill for another 18 minutes. 8. Spread the milk chocolate mousse on top. Arrange the ladyfingers over it and press them in gently. Chill the cake for at least 3 hours. 9. Place a serving plate over the pan and invert the cake in one firm motion. Carefully peel off the plastic wrap and decorate with blackberries.

Notes

Ripe, almost black blackberries taste sweeter; pale ones can make the layer tart. If using frozen blackberries, leave them to thaw in a sieve for 20 minutes, then cook them with the sugar. Plan to make the cake the evening before you serve it, without rushing the chilling time between layers. I cut it while cold and serve it with a black coffee. Ladyfingers contain gluten and eggs, while the cream and chocolate contain dairy. For a gluten-free version, choose 10 certified gluten-free ladyfingers. Keep the cake covered in the refrigerator and eat it within 3 days.