Chocolate cake with prunes
I would call this cake "adult" it is moderately sweet because of the addition of bitter chocolate, without syrupy impregnations and berries, with a laconic design, but at the same time completely velvety and rich in flavor. The cake is prepared quite simply: the bottom is sponge cake "without fuss" which remains moist after baking and does not require soaking, and the top is mousse of bitter chocolate and cream. Prunes soaked in tea with bergamot flavor and resembling just juicy plums complement the flavor of the cake.
Insert ingredients:
chocolate sponge:
- flour - 80g
- cocoa powder - 30 gr.
- sugar - 130 gr.
- baking soda - 3/4 tsp.
- leavening agent - 0,5 tsp.
- salt - 1/4 tsp.
- large egg - 1 egg
- milk - 1 tsp.
- odorless vegetable oil - 3 tbsp.
- vanilla extract - 0.5 tsp.
- water - 220 gr.
blackberries:
- Earl Grey tea (with bergamot) - 3 bags
- water - 250 ml
- prunes - 25 pieces
chocolate mousse:
- bitter chocolate (cocoa content 65-75%) - 280 gr.
- cream 33-35% - 350g .
Preparation of chocolate cake with prunes:
Prunes:
Fill the tea bags with boiling water, brew the tea and dip the washed prunes into it.
Leave the prunes to soak overnight. Discard the soaked prunes in a colander and allow the liquid to drain completely.
After that, set aside about 10 of the larger berries for decoration and finely chop the rest.
And then chop the rest of the berries.
Chocolate biscuit:
Lightly grease an 18-20 cm diameter baking dish with butter and sprinkle with flour.
Sift the flour, cocoa powder, sugar, baking soda, baking powder and salt into a bowl.
Add egg, milk, vegetable oil, vanilla extract and water.
Mix everything with a mixer fitted with the «whisk» attachment on low speed until combined. The batter should be fairly liquid.
Pour the batter into the prepared mold and place in a preheated oven heated to 180 degrees for 20-30 minutes.
Check if the biscuit is ready with a wooden skewer - it should come out dry.
Remove the baked biscuit from the oven, let stand in the mold for a little while, and then transfer to a kitchen rack and leave to cool completely.
Chocolate mousse:
Melt the chocolate in a water bath or in the microwave.
Melt the chocolate.
Heat 250g of cream, but never bring to a boil.
Pour the hot cream in a thin stream into the chocolate and mix well until combined.
Cool the cream and chocolate mixture to 28 degrees.
Whisk the remaining 100g of cream to soft peaks and combine with the ganache (cream and chocolate mixture).
Add chopped prunes.
Assembly:
If the biscuit is «bloated» during baking, trim the sides and top (mine turned out beautifully flat).
In the mold make a border of acetate film or parchment paper, so that the finished cake can be taken out of the mold without spoiling the appearance.
Place the sponge cake in the mold and pour the mousse on top. Gently melt the set aside berries of whole prunes into the mousse on top.
Place the cake in the refrigerator overnight.
In the morning, take the cake out of the mold and sprinkle lightly with cocoa.
Enjoy!"
