Blackcurrant chocolate cakes
Make the sugar-frosted decorations well in advance of serving so they have time to harden.
Ingredients · Servings 4
- 2 eggs
- ¾ dl sugar
- ½ dl potato flour
- 3 tablespoons cocoa powder
- ½ teaspoon baking powder
- 1 dl thawed blackcurrants
- (3 tablespoons sugar)
- 1 dl foaming vegetable fat mixture
- 50 g white chocolate
- 100 g unflavored cream cheese
- fat 11%
- 100 g grapes
- 2–3 figs
- 1 egg white
- a pinch of salt
- ½ dl fine granulated sugar
- 3 tablespoons freeze-dried blackcurrants
- 25 g dark or white chocolate
Method · 30 min
- First prepare the candied fruit. Wash the grapes and figs and dry with paper towels. Cut the figs into wedges.
- Mix the egg whites on a plate until smooth. Add a pinch of salt to make the structure more flexible. Dip the fruit in the egg whites. Roll the fruit in the sugar. Let dry at room temperature on a rack for at least a couple of hours, until the surface becomes hard.
- Beat the eggs and sugar until fluffy. Mix the potato flour, cocoa powder and baking powder together and sift into the mixture. Mix with a whisk, lifting lightly.
- Spread the dough into a baking pan lined with baking paper (approx. 18 cm x 25 cm). Bake in a 225 degree oven for 5–7 minutes.
- Puree the blackcurrants and season with sugar. Beat the vegetable fat mixture until foamy. Melt the white chocolate in the microwave and let cool. Mix the cream cheese, white chocolate and blackcurrant puree in a bowl. Fold in the foam.
- Cut eight round bases from the cake base, suitable for serving bowls. Place the cake base and filling alternately in the bowls. Refrigerate for a couple of hours. Decorate with candied fruit, freeze-dried blackcurrants and grated chocolate.
