Currant and chocolate cake

Name: Currant and chocolate cake
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 150 g Whole milk couverture; 15 g Coconut oil; 120 g Cornflakes; 300 g Currants; 3 sheets white and red gelatine; 250 g Mascarpone; 500 g Whole milk yoghurt; 120 g Sugar; 200 g Whipped cream; 7-10 Tbsp Mint; 1 TABLESPOON Icing sugar; 7-10 Tbsp Freezer bag; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 12

150 g Whole milk couverture
15 g Coconut oil
120 g Cornflakes
300 g Currants
3 sheets white and red gelatine
250 g Mascarpone
500 g Whole milk yoghurt
120 g Sugar
200 g Whipped cream
7-10 Tbsp Mint
1 TABLESPOON Icing sugar
7-10 Tbsp Freezer bag
baking paper

Directions

1
Coarsely chop the chocolate coating and melt it with coconut oil over a hot water bath. Put the cornflakes in a freezer bag, seal well and chop coarsely with a dough roller. Mix with the couverture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour the mixture into the mould and press it to a flat base.
2
Put the base in a cool place for about 30 minutes. Wash the currants, drain well. Strip 250 g currants from the panicles. Soak gelatine in cold water. Stir mascarpone, yoghurt and sugar until smooth. Dissolve the gelatine and stir into the cream. Whip cream until stiff, fold into the cream with the currants. Pour onto the base and spread loosely. Leave to set in the fridge for at least 2 hours. Cut the cake from the tin.
3
Dissolve the gelatine and stir into the cream. Whip cream until stiff, fold into the cream with the currants. Pour onto the base and spread loosely. Leave to set in the fridge for at least 2 hours. Cut the cake from the tin. Decorate with the remaining currants and mint. Dust with icing sugar
4
waiting time approx. 2 1/2 hours