Chocolate cake with blackcurrant, crunch and glacé with Terravita Bambo Prima Coating

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Chocolate cake with blackcurrant, crunch and glacé with Terravita Bambo Prima Coating

Quantity of servings: form: diameter 18 cm, height 6 cm

Ingredients

Chocolate sponge cake

butter 100 g

Terravita Bambo Prima Coating 100 g

eggs 200 g

crystal sugar 100 g

wheat flour (type 500) 90 g

baking powder 7 g

Crunch with milk coating

Terravita Milk Coating 400 g

crushed sweet ice cream wafers 250 g

Chocolate mousse with milk coating

water 250 g

gelatine 50 g

boiled heavy cream 2400 g

Terravita Milk Coating 3800 g

whipped cream 2500 g

Blackcurrant jam

blackcurrant 200 g

hot pectin gel 200 g

Chocolate glacage

cold water (1) 215 g

gelatine 43 g

water (2) 262 g

glucose syrup 415 g

sugar 415 g

Terravita Bambo Prima Coating 415 g

plant cream 230 g

Preparation method

Chocolate sponge cake

Melt the butter with the Bambo Prima Terravita Coating to 40°C. Beat the eggs and sugar until stiff. Slowly and gently add the beaten eggs to the butter and chocolate glaze. Once the ingredients are combined, add the sifted flour and baking powder. Pour the batter into the rims and bake at 180°C for about 40 minutes.

Crunch with milk coating

Heat the icing in the microwave to 45°C. Add the crushed wafers and mix.

Chocolate mousse with milk coating

Soak the gelatin in cold water and boil the heavy cream. Dissolve the Terravita Milk Coating in a water bath or in the microwave. Pour the boiled cream over the glaze. Then add the soaked gelatin and mix until the ingredients are combined. Add the whipped cream, cooled to 5°C, to the mixture and mix gently.

TIP It is best to add the whipped cream to the mixture in two additions.

Blackcurrant jam

Boil the black currant with hot pectin gel. Cool. Set aside for at least 6 hours (only then use).

Chocolate glacage

Mix gelatin with cold water (1). Boil water (2) with glucose syrup and sugar. Add the soaked gelatin to the Bambo Prima Terravita Coating. Then pour hot syrup over it. Add the plant-based cream and blend thoroughly with a blender. Leave in the refrigerator for at least 12 hours.

TIP To obtain the perfect consistency of glacage, blend in such a way as not to introduce air bubbles into the mixture.

Assembly

Place a steel ring on the base or baking sheet and cover it with cling film. Place the previously unbaked and cooled sponge cake in the ring. Then apply a very thin layer of chocolate crunch. Use a pastry bag with a round tip to apply the first layer of chocolate mousse. Carefully spread the mousse on the walls of the ring to get rid of air bubbles. Then apply blackcurrant jam and another layer of mousse. Freeze the cake.

Marble effect
To achieve the marble effect, prepare two glacages: one with the Bambo Prima Terravita Coating and the other with the Terravita White Coating. Both glacages should be at the same temperature, around 45°C. Pour both glacages into one container and then, without mixing them together, pour them onto the very well-frozen cake. The temperature of the cake when pouring the glacage should not be lower than -20°C.

TIP It is best to pour the icing from the edge to the center, and then gently to the right and left to achieve a marbled effect.

TIP Do tego glacagu najlepiej użyć pojemnik o pojemność minimum 1 litra.

The Tiger Effect
Mix the dark cocoa with a little red food colouring, then pour through a sieve onto the surface of the cake, previously covered with glacage.