- semisweet chocolate - 240 Grams
- unsalted butter - 1 glass
- sugar - 1 glass
- eggs - 5 pieces
- vanilla extract - 1 st. a spoon
- salt - 1/4 teaspoons
- flour - 1/4 Glass
- Mousse: unsalted butter - 1/2 cup
- eggs - 4 pieces
- fatty cream - 1 glass
- vanilla extract - 1 st. a spoon
- semisweet chocolate - 240 Grams
- sugar - 1/2 cup
- raspberry - 2 Cups
- jam from red currant - 2 Art. spoons
- water - 1 st. a spoon
1. Prepare the cake. Preheat the oven to 160 degrees. Lubricate the cake pan and sprinkle with sugar. Melt the chopped chocolate and butter in a large saucepan over low heat, stirring constantly. Cool to room temperature. Beat with sugar. Add eggs one at a time, whisking after each addition. Mix with vanilla and salt, then add the flour and mix. Pour the dough into a mold. Bake the cake for about 35 minutes. Allow to cool completely in the form. 2. In the meantime, cook mousse. Melt the sliced butter in a medium-sized metal bowl, placed over a pot of boiling water. Beat the yolk, 1/4 cup of cream and vanilla extract in a bowl. Gradually add the mixture to a bowl with melted butter. Beat over boiling water until the temperature reaches 65 degrees, about 6 minutes. Remove the bowl from the pan and add chopped chocolate. Stir until the chocolate melts. Set aside. Beat whites and 1/2 cup sugar in a large bowl. Add 1/4 part of the mixture to the hot chocolate mixture. Mix. Add the remaining protein mass. 3. Pour the mousse over the dough, level it. Put in the refrigerator for a period of 6 hours to 1 day. 4. Remove the cake from the mold using a knife. Put on the dish. Mix the remaining 3/4 cups of cream in a medium bowl with a mixer. Decorate the cake with whipped cream. 5. Put the raspberries. Currant jam mixed with 1 tablespoon of water. Pour the raspberries with jam. Sprinkle 1 1/2 teaspoons of sugar. Garnish with clusters of red currant, if necessary.
Servings: 10