Wonderful chocolate-redcurrant cake – cooking carousel

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Wonderful chocolate-redcurrant cake - cooking carousel

Today is a special day, your sweetheart's birthday.

Of course, this has to be celebrated properly and what should not be missing at a birthday party? Exactly, a fabulous birthday cake.

The idea for it was quickly found, at the last relatives visit a chocolate cake with redcurrants tasted him particularly well and he pushed at least two pieces more than usual;)

Unfortunately, the dear aunt who has baked the cake, currently on vacation, call quickly and ask for the recipe was not in it.

Thank God there is the good old internet, Google helped and so I have chef found a suitable recipe, which I then only a little modified.

Together with my brother then this great cake was conjured up. If we cook together / bake / do things in the kitchen, it is always a bit chaotic, but with the result we were both very satisfied.

Incidentally, the cake also tastes wonderful to his sweetheart and he said “In any case, you have to post it on your blog, it's really delicious!”

To Print

Chocolate currant cake

portions: 12

Calories per serving: 424 kcal

ingredients

  • 100
    G
    soft butter
  • 125
    G
    sugar
  • 4
    eggs
  • 125
    G
    Blockschokolade
  • 150
    G
    ground hazelnuts
  • 100
    G
    Flour
  • 3
    EL
    cocoa powder
  • 2
    TL
    baking powder
  • 500
    G
    currants
  • 50
    ml
    Cassis
  • 400
    ml
    cream
  • 1
    Package vanilla sugar
  • 1-2
    EL
    powdered sugar
  • Fat for the mold

instructions

  1. Beat butter and sugar until foamy. Separate the eggs and beat the egg whites until stiff. Melt the chocolate in a bain-marie and put it under the butter cream with the egg yolks. Then add the nuts and mix flour, cocoa and baking powder in a bowl. Lift this mixture together with the egg whites under the butter chocolate cream.

  2. Preheat the oven to 180 degrees at top bottom heat and grease the shape with oil or butter. Then put the dough in the dish and smooth it, then put it into the oven for 40 minutes.

  3. In the meantime, clean the redcurrants and pluck them off the stems. Beat the cream together with the sugar until stiff and fold in the redcurrants.

  4. Allow the finished cake to cool. Then cut off a thin lid and crumble it. Put about a handful of crumbs in the cream to make it a little firmer. Drizzle the ground with cassis and spread the creamy currant mixture over it. Spread crumbs on top and you're done!

Recipe Comments

If you like it a bit easier, you can also use quark instead of cream.

Tomorrow I want to dare to the Macaronabenteuer, I report in any case so look over!

I treat myself with the very best still a piece of cake and a Käffchen.

Have a wonderful day,

Mia

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