Chocolate and blueberry cake

Name: Chocolate and blueberry cake
Ingredients: 2 eggs; 1 g salt; 60 g sugar; 1 packet vanilla sugar; 50 g flour; 1 teaspoon baking powder; 100 g Milka white chocolate; 60 ml whipping cream; 5 g gelatin; 45 ml cold water; 200 ml whipping cream; 50 g dark chocolate; 150 g blueberries; 2 tablespoons sugar; 1 packet vanilla sugar; 45 ml water; 5 g gelatin; 45 ml cold water; 200 ml whipping cream; 125 g dark chocolate; 30 ml boiling water; 1 egg; 2-3 tablespoons cognac; 5 g gelatin; 45 ml cold water; 1 g salt; 2 tablespoons sugar; 180 ml whipping cream; 30 g dark chocolate; 100 g blueberries

Dessert - Chocolate and blueberry cake by Daniela M. - Recipia

Chocolate and blueberry cake has a thin sponge and three layers of mousse, with blueberries between the chocolate creams. When sliced, the layers show clearly, and the sponge forms the top. I prefer the blueberry layer a little thicker than the chocolate ones. Preparation: 60 minutes. Cooking: 37 minutes. Resting: 175 minutes. Total time: 272 minutes. Servings: 10. Approximately 500 kcal and 9 g protein per serving.

Ingredients

For the sponge

2 eggs
1 g salt
60 g sugar
1 packet vanilla sugar
50 g flour
1 teaspoon baking powder

For the white chocolate mousse

100 g Milka white chocolate
60 ml whipping cream
5 g gelatin
45 ml cold water
200 ml whipping cream
50 g dark chocolate

For the blueberry mousse

150 g blueberries
2 tablespoons sugar
1 packet vanilla sugar
45 ml water
5 g gelatin
45 ml cold water
200 ml whipping cream

For the chocolate mousse

125 g dark chocolate
30 ml boiling water
1 egg
2-3 tablespoons cognac
5 g gelatin
45 ml cold water
1 g salt
2 tablespoons sugar
180 ml whipping cream

For decorating

30 g dark chocolate
100 g blueberries

Preparation

1. Preheat the oven to 180°C. Line a 25 cm heart-shaped pan with baking paper. 2. Separate the 2 eggs. Beat the egg whites with 1 g of salt, then gradually add 60 g of sugar and beat until stiff. Fold in the egg yolks and vanilla sugar, then the flour mixed with the baking powder, using gentle strokes. 3. Pour the batter into the pan and bake for 15 minutes, until a toothpick comes out clean. Leave the sponge to cool for 30 minutes. 4. For the white chocolate mousse, melt the Milka white chocolate with 60 ml of whipping cream over a double boiler for 3 minutes. Leave it to cool for 15 minutes. 5. Soak 5 g of gelatin in 45 ml of cold water for 10 minutes, then melt it over low heat for 1 minute, without letting it boil. Stir it into the melted chocolate. 6. Beat 200 ml of whipping cream until stiff. Gently stir two tablespoons of the whipped cream into the chocolate, then fold in the rest. Add 50 g of finely chopped dark chocolate. 7. Line a 25 cm heart-shaped pan with plastic wrap. Spoon the white chocolate mousse into the pan, smooth it out and leave it in the freezer for 20 minutes, until firm. 8. Put the blueberries in a saucepan with 2 tablespoons of sugar, the vanilla sugar and 45 ml of water. Cook for 8-10 minutes, until softened. Blend them and pass the purée through a sieve. 9. Soak 5 g of gelatin in 45 ml of cold water for 10 minutes, then melt it over low heat for 1 minute, without letting it boil. Stir it into the blueberry purée and leave it to cool for 15 minutes. 10. Beat 200 ml of whipping cream until stiff. Fold in the cooled purée and spread the mousse over the white chocolate layer. Put the pan in the freezer for 20 minutes. 11. Melt the dark chocolate over a double boiler for 5 minutes. Add 30 ml of boiling water and stir vigorously, then fold in the egg yolk and cognac. Leave the chocolate to cool for 15 minutes. 12. Soak 5 g of gelatin in 45 ml of cold water for 10 minutes, then melt it over low heat for 1 minute, without letting it boil. Stir it into the chocolate. Beat the remaining egg white with 1 g of salt, then gradually add 2 tablespoons of sugar and beat until stiff. Beat 180 ml of whipping cream until stiff. 13. Gently fold the meringue and whipped cream into the chocolate mixture. Spread the mousse over the blueberry layer and smooth it out. Place the sponge on top, cover the pan with plastic wrap and leave the cake in the freezer for an hour. 14. Turn the cake out onto a serving plate and remove the plastic wrap. Melt 30 g of dark chocolate over a double boiler for 2 minutes, then decorate the cake with it and 100 g of blueberries.

Notes

This cake is from Gaby too; I found myself wanting to try everything she makes. For a gluten-free version, replace the 50 g of flour with 50 g of gluten-free flour blend and use certified baking powder; the cake contains eggs and dairy. The blueberry layer is reminiscent of the fruit jelly in a cream cake. Slice it cold and serve it with black coffee. Covered and kept in the fridge, it will keep for up to 3 days, and assembling it a day ahead leaves you to decorate it at serving time. Choose firm, dry blueberries; soft ones have more juice and the purée may turn out runnier. Keep the whipping cream cold until you beat it, especially if the kitchen is warm. The cognac goes in without being boiled; for an alcohol-free version, use 2-3 tablespoons of cooled strong coffee instead. For slices with clean edges, wipe the knife blade after each cut.