Cake with chocolate stains and fruit

Cooking time
120 min
Incredibly delicious and beautiful cake with chocolate stains and fruit. If you like soft, creamy and juicy cake, then this delicious cake with chocolate smudges and fruits you just like. Thanks souffle, the cake turns out very light and tender, and the fruit gives the cake a slight acidity and juiciness. I think depending on the season fruit you can choose according to taste. For example, in winter you can use all sorts of canned fruits or take kiwi, bananas, a persimmon, but in the summer, in addition to fruit, can take all kinds of berries, through which the cake will be even and very bright in appearance.
Going to do a chocolate biscuit.
In a bowl crack eggs and add sugar.
Whisk them with a mixer for 5-7 minutes. We should get lush and dense foam.
Combine in sifter and sift together the flour and cocoa powder.
Gently with a spatula or whisk beat in the flour into the egg mixture. Work gently so that the mass is not opal.
The form in diameter 18 cm vystelim paper (this should be done before making the dough) and filled with dough.
Bake our chocolate sponge cake, approximately 15-18 minutes at 180 C. check the Readiness of a wooden skewer.
Freshly baked cake out of the form and place on the grill (I used a stand for roasting from the slow cooker) and let it completely cool.
The cooled cake cut lightly along the edge (do not necessarily) to reduce its diameter and cut it into 2 equal shortcake.
Cake I collected in the pastry ring, but, if you do not, then just use the form in which the baked biscuit. On the bottom of the form put one half of the biscuit and place it in the center (in case you also cut it on the edges).
Now you can prepare the soufflu00e9.
Pour the gelatin syrup. I used the syrup from canned pineapple, as I have in the fridge just opened the jar, but if you have any fruit syrup does not, then it is safely possible to take normal water (boiled cooled) milk or cream (10-15%). Leave gelatin for 5-10 minutes a side for swelling.
Meanwhile, cleaned (optional) from the skin and cut into small pieces fresh peaches.
After 5 minutes go back to gelatin.
Gently warmed it on the stove or in the microwave until dissolved. To boil the solution does not bring!
Heavy cream whisk together vanilla sugar and regular sugar (sugar take small or replaced it with powdered sugar). Beat until receiving a lush thick cream.
Pour in the cream, the yoghurt and stir with a whisk until smooth.
Beat in cream and a lot of sliced peaches.
The gelatin solution is filtered through a sieve and pour into our souffle. Whisk very quickly and thoroughly mix everything.
Put the cake together. You need to do it quickly, as the gelatin begins to work and souffle freezes. Laid on layer of sponge cake spread half of the souffle.
Next, spread another layer of sponge cake and cover it the rest of the souffle. The surface of souffle, if necessary, spread with spatula. Put our cake in the fridge for a few hours until fully cured.
When the cake hardens, you can prepare the glaze.
Dark chocolate (optional, you can take milk) broken into small pieces.
Melt it in the microwave or on a steam bath. Remember that chocolate can not overheat, otherwise it will curdle, so always follow his consistency and how often you stir.
Add to the melted chocolate butter.
And stir until until the butter melts and the frosting doesn't turn into a smooth and homogeneous mass. If the chocolate is strongly cooled, and the oil is still not melted, then further heated mass in the microwave or on the stove. Ready glasure allow to cool a little.
Well a frozen cake transfer to a dish.
Pour on top of cake icing, not reaching the edge of the cake about 1-2 cm.
Now form our stains. To do this with a spatula or spatula to gently push our glaze to the edges. Try to work quickly, since a cold cake frosting hardens quickly. In this form, sent our cake in the refrigerator until ready to serve.
Just before serving decorate the cake with fruits and berries. For decoration I used peaches, nectarines, raspberries and blackberries. Decorate according to your taste. I put the fruits and berries around the edge and the centre left intact.
At the very end add a few sprigs of mint and everything! Our cake with chocolate smudges and fruits ready to be served.
Bon appetit!
And here razrezik! Help yourself!

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BlackBerry 40 gram
butter 60 gram
Cocoa powder 10 gram
Cream fatty 200 gram
Dark chocolate 100 gram
Egg cooking recipes with photos 2 pc
From wheat flour step by step recipes 40 gram
Gelatin 25 gram
Nectarine 1 pc
Peaches 1 pc
Raspberry 40 gram
Sugar 150 gram
Syrup 100 ml
Vanilla sugar 10 gram
Yogurt 350 gram


Total calories 204
Total fat 10
Total carbohydrates 26
Total protein 4