Chocolate cake with red wine and berries compote

Name: Chocolate cake with red wine and berries compote
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 Vanilla pod; 300 g frozen mixed berries; 2 Cinnamon sticks; 1 Star Anise; 150 ml Red wine; 250 g Sugar; 2 TABLESPOONS + 40 g cornstarch; 6 Eggs (size M); 2 packages Vanillin sugar; 60 g Flour; 2 TABLESPOONS Cocoa powder; 2 sheets Gelatine; 400 g Dark chocolate; 450 g Whipped cream; 25 g white chocolate; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 Vanilla pod
300 g frozen mixed berries
2 Cinnamon sticks
1 Star Anise
150 ml Red wine
250 g Sugar
2 TABLESPOONS + 40 g cornstarch
6 Eggs (size M)
2 packages Vanillin sugar
60 g Flour
2 TABLESPOONS Cocoa powder
2 sheets Gelatine
400 g Dark chocolate
450 g Whipped cream
25 g white chocolate
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Cut the vanilla pod in half lengthwise and scrape out the pulp. Boil up the vanilla pod and pulp, berries, cinnamon, aniseed, wine and 75 g sugar in a pot. Mix 2 tbsp. cornflour with 4 tbsp. water. Remove the pot from the heat and add the starch while stirring.
2
Put the pot back on the stove and let it simmer for about 1 minute while stirring. Pour into a bowl, cover with foil directly on the surface, allow to cool and chill for approx. 1 1/2 hours.
3
Separate 4 eggs. Beat the egg whites, 1 packet of vanillin sugar and 100 g sugar with the whisks of the hand mixer until stiff. Stir in the egg yolks. Sift 40 g starch, flour and 2 tbsp. cocoa on top and fold in carefully.
4
Line the bottom of a springform pan (approx. 26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 12-15 minutes.
5
Take out, turn onto a cake rack, remove baking paper, let the base cool down.
6
Soak gelatine in cold water. Roughly chop the dark chocolate and place in a bowl. Bring 200 g cream to the boil, pour over the chocolate and mix both to a smooth mixture. Let it cool down.
7
Squeeze the gelatine, dissolve and stir into the chocolate cream. Cream 2 eggs, 75 g sugar and 1 packet of vanillin sugar. Beat 250 g cream until stiff. Stir the chocolate mixture into the egg cream, carefully fold in the cream.
8
Halve the sponge cake once horizontally. Place the bottom cake layer on a plate and enclose with a cake ring. Remove the cinnamon stick, vanilla pod and star anise from the berry mixture. Spread approx. 1/2 of the berry mixture on the lower cake base, leaving approx. 1 cm of edge free, and spread approx. 1/3 of the chocolate cream on top.
9
Place the second cake layer in the same way, spread the rest of the berry mixture on it, then spread about 1/3 of the chocolate cream on top again. Chill the cake for at least 4 hours. Put the chocolate cream in a cool place.
10
Carefully remove the cake from the ring. Pour approx. 1/2 of the remaining chocolate cream into a piping bag with a small perforated spout. Spread the cake edge with the remaining chocolate cream. Slice white chocolate into chips with the help of a peeler.
11
Cut the cake into 16 pieces. Decorate pieces with chocolate cream strips and chocolate shavings.