Chocolate Currant Cake

Hi guys! here it is the recipe for a delicious cake, perfect for a birthday or other special occasion: Chocolate Currante Cake.

Ingredients(for at least 15 people):

For the chocolate sponge cake:

7 eggs 300 g sugar 16 g baking powder

100 g cocoa powder 200 g flour

For the syrup:

1/4 cup of rhum 1 spoon of sugar

3/4 cup of water

For the filling:

900 ml whipping cream 200 g white chocolate

1 teaspoon of honey 125 g currant

For chocolate ornaments:

100 g dark chocolate 3 spoon of whipping cream

Method:

Start preparing the chocolate sponge cake:

Separate the egg whites from the yolks. In a bowl beat the yolks with the sugar until you get a spumy mixture and in an other one beat the egg whites until stiff. Then add the egg whites to the yolks and softly fold them in with a spoon; do not stir the mixture or you will lose volume. Then add the cocoa powder and continue folding it in. Finally do the same thing adding flour sifted with baking powder.

Take a baking pan of diameter 25-26 cm, clad it with greaseproof paper and put the dough in the baking pan.

Cook at 180 °C for about 40-45 minutes. Then let the sponge cake rest till it cools down.

Now you can make the filling:

Heat 200 ml of whipping cream with honey in a small pot till it’s almost boiling then turn off the heat and add the white chocolate( first cut into little pieces) . Stir until smooth then cover with a plastic wrap, let the white chocolate cream cool down then let it rest in the fridge for at least 2 hours.

After these 2 hours, whip the remaining whipping cream and then add the white chocolate cream, by gently folding it in with a spoon.

While the white chocolate cream is resting in the fridge, prepare the chocolate ornaments:

Melt the dark chocolate with 3 spoons of whipping cream in a small pot at bain-marie. Then put it in a sach à poche and start drawing chocolate ornaments on greaseproof paper. I choose to draw butterflies, little circles, lines and a wish writing as you can see in the following pictures. Now let the ornaments rest in the fridge till the become solid. Then When you granish your cake you can easily take the ornaments off the paper .

At this point prepare the syrup: You just need to Stir sugar with liqueur and water.
Take the sponge cake off the greaseproof paper, overturn it on a tray and cut it, obtaining two layers with the regular one on the top (the cake is thick enought to get one more layer if you want; in this case prepare more syrup and more filling of the same type or different as you prefer). Pour half of the syrup on the base layer then cover with the filling and add some currants. Cover with the top layer and pour the rest of the syrup over it. Finally Garnish the cake by using a sach à poche, then add the remaining currants and the chocolate ornaments you did before.
Let the cake rest in the fridge for some hours, I made it in the evening and ate it the day after so that all flavors were well combined.

Hope you like it! ^^ to the next recipe!^^