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For the top, put the cocoa in a bowl and pour the boiling water, stirring constantly, until smooth, then leave to cool. Strain the composition so that it does not remain cocoa lumps.
Beat the egg whites hard with a pinch of salt. Add half the amount of sugar and mix until you get a glossy meringue, which makes spikes when you remove the blades from the mixer. Rub the yolks with the other half of the sugar until they become white and creamy. Gradually add the oil, rum essence, then the cooled cocoa composition. Incorporate the flour mixed with baking powder and at the end, in 2-3 installments, the meringue.
Pour the composition into a tray (23 cm in diameter) lined on the bottom with baking paper and grease the edges with butter. Place the tray in the oven over medium heat for about 40 minutes, until the top becomes firm to the touch. Remove to a grill and leave to cool. After it has cooled completely, cut the top into three discs.
Mix 100ml of liquid cream with cream and then add the mascarpone cream and mix well. Put 200g of the composition in another bowl.
Heat 200ml liquid cream to near boiling point. Turn off the heat and add 200g of broken white chocolate pieces and mix well. Allow to cool completely and refrigerate for a few hours (or overnight).
Put the blackberries in a pot, add sugar, water and simmer for 5-10 minutes. Put in a sieve and grind with a fork, then press to drain the juice. Allow the resulting juice to cool completely.
Mix the white chocolate, then add over the mascarpone cream (larger amount) and mix.
Hydrate 10 g of gelatin in 50 ml of cold blackberry juice, and after 10 minutes melt in a bain-marie. Mix the gelatin with the remaining blackberry juice and then add over the mascarpone cream with white chocolate and mix.
Heat 200ml liquid cream to near boiling point. Turn off the heat and add 200g of broken dark chocolate pieces and mix well. Allow to cool completely and refrigerate for a few hours (or overnight).
Remove the chocolate cream from the cold and mix well, then add over the mascarpone cream (200g) and mix.
Hydrate 7 g of gelatin in 50 ml of cold water, and after 10 minutes melt in a bain-marie. Mix the gelatin with the mascarpone cream with dark chocolate and mix.
Place the first top on a plate and place the adjustable cake ring around it.
Put the creams in 2 poshs and put the cream from the edge to the center: blackberries, chocolate, blackberries, chocolate, etc. Place the second worktop on top and put the cream. This time start with chocolate and alternate with blackberry cream.
It will remain blackberry cream and chocolate.
Place the third top on top and place in the fridge for 2 hours.
A sharp knife passed through hot water is passed around the edges of the cake. The ring around the cake then comes off.
Cover the cake with blackberry cream and keep a little cream for garnish.
To garnish, heat the liquid cream to boiling point, add the chopped chocolate and mix until a homogeneous cream is obtained. Allow to cool slightly and pour over the cake, letting it flow slightly over the edges.
Decorate the cake according to your imagination, with the preserved creams, fruits and chocolate chips.