Chocolate black currant cake

Name: Chocolate black currant cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 250 ml Milk; 2 TABLESPOONS + 175 g sugar; 1/2 package Pudding powder "Vanilla Flavor"; 450 g Dark chocolate; 175 g Butter; 5 Eggs (size M); 50 g Flour; 100 g ground almonds; 3 sheets Gelatine; 125 g Schmand; 250 g Currants; 150 g Whipped cream; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

250 ml Milk
2 TABLESPOONS + 175 g sugar
1/2 package Pudding powder "Vanilla Flavor"
450 g Dark chocolate
175 g Butter
5 Eggs (size M)
50 g Flour
100 g ground almonds
3 sheets Gelatine
125 g Schmand
250 g Currants
150 g Whipped cream
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Boil 200 ml of milk. Stir pudding powder, 2 tablespoons sugar and 50 ml milk until smooth. Stir into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the heat, pour into a bowl and cover with foil.
2
Leave the pudding to cool for at least 2 hours.
3
Chop 250 g chocolate. Melt butter and chopped chocolate in a pot. Beat the eggs and 150 g sugar with the whisk of the hand mixer until creamy. Stir the butter and chocolate mixture into the egg mixture.
4
Mix flour and almonds and stir in.
5
Pour the dough into a greased, floured box form (11 x 30 cm; 1.75 litre capacity) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 50 minutes.
6
Take out and let cool on a cake rack for about 30 minutes. Turn out of the tin and let it cool down.
7
Soak gelatine in cold water. Stir the pudding until smooth, add sour cream and 25 g sugar. Wash the currants, drain well and remove the berries from the panicles. Dissolve gelatine, stir in 5 tbsp. pudding cream, stir the mixture into the remaining pudding cream.
8
Stir in 150 g currants. Chill the cream until it starts to gel.
9
Cut the cake in half horizontally. Spread the cream on the lower cake base. Place the upper cake layer on top and chill for at least 1 hour.
10
Chop 200 g chocolate. Heat cream in a pot, add chocolate and dissolve while stirring. Mix to a smooth glaze and let it cool down a little. Place the cake on a grid and cover with icing.
11
Sprinkle with the remaining currants and chill for another 30 minutes. Dust with icing sugar before serving.