Chocolate cake without flour:
60 g sugar
35 g butter
140 g dark chocolate
125 ml milk
125 ml cream 33%
1 vanilla pod
20 g corn starch
40 g sugars
1 egg yolk
10 g butter
Mousse with honeysuckle:
6 g gelatin
100 g mashed honeysuckle (passed through the sieve from the skin)
70 g of sugar
30 ml of water
30 ml of white grape juice
150 ml cream 33-35%
Jelly from honeysuckle:
80 g mashed honeysuckle (passed through the sieve from the skin)
75 g sugar
65 ml of white grape juice
6 g gelatin
Chocolate cream “Chantilly”:
125 ml cream 33-35%
75 g dark chocolate
For jelly on the plate:
80 g mashed honeysuckle (grated through a fine sieve)
200 g light grape juice
berry syrup (or sugar) to taste
3/4 tsp agar
jelly from honeysuckle (on agar)
1) Chocolate cake without flour: preheat the oven to 210°C. beat the Whites with the sugar until stable peak forms. Separately beat egg yolks and gently add to the whipped protein mass. Melt the chocolate in a water bath. Cool slightly and gradually add to the egg mixture along with the softened butter. Put the dough on a baking sheet with a baking paper (or silicone Mat) and spread a thin layer over the entire surface. Place in oven and bake for about 7-10 minutes (depends on the oven). Then cool and cut the sponge cake two circles with a diameter of 18-20 cm
(you can also bake it in turns two biscotti by dividing the dough into two parts).
2) Vanilla cream: in a saucepan mix the milk, cream and seeds from one vanilla bean. Bring to a boil and remove from heat. Starch together with sugar and yolk. A thin stream pour the milk into the yolk mixture, constantly stirring, and put on the fire again. Stirring constantly mass, to bring it to 85°C. Remove from heat, add butter, stir, cover with plastic wrap, cool completely and refrigerate. Chilled cream beat with a mixer at low speed until a homogeneous and smooth consistency.
3) Mousse with honeysuckle: soak gelatine in cold water. RUB the yolks. In a saucepan mix the puree honeysuckle, sugar, water and grape juice. Bring to a boil and slightly reduce the mass within 1-2 minutes. Remove from heat and in a thin stream, while continuously stirring, add the mass to the yolks. Then pour everything back into the pot, put on low heat and, stirring constantly, bring mixture to 85°C. Remove from heat, add the squeezed out gelatine, stir until it dissolves. The mass to cool. Whip the cream to sustainable lush foam and gradually combine with the cooled cream of honeysuckle.
4) Assembling: one chocolate cake enclosed in a ring cake (18-20 cm), the sides of the ring pave acetate film. Grease the bottom cake smooth and not too thick layer of vanilla cream. Cover with the second Korzh. On top lay mousse honeysuckle, surface to level and as such remove the workpiece in the refrigerator for several hours until fully hardened mousse.
5) Jelly from honeysuckle: soak gelatine in cold water. In a saucepan mix the puree honeysuckle, sugar and grape juice. To bring the mass to boil. Remove from heat and add the soaked and squeezed gelatine. The resulting mass to cool. Then a thin layer is poured on the surface of a frozen mousse. Again put into the refrigerator until fully cured jelly.
6) Chocolate cream “Chantilly”: melt the chocolate in a water bath. Cool slightly. Whip the cream to sustainable lush foam and gently combine with the melted chocolate. Smooth movements to shuffle a lot, so she won’t lose its airiness. If necessary, remove the cream for a while in the fridge so it grabbed better.
7) Jelly on the plate: mashed potatoes, mix honeysuckle and grape juice. Add the agar, sugar or syrup to taste, stir and put the weight on a small fire. Boil for a few minutes, remove from heat and cool slightly. Pour into small cups-hemispheres. Put into the refrigerator until fully cured.
8) Finish and decoration: the ring and the foil for the cake to remove. Sides of cake to cover with a thin layer of chocolate cream “Chantilly” and then decorate the heat-resistant sugar. Decorate the top of the berry jelly and white chocolate thin slices.