Are you ready to bake a pure joy? Trust me, try this cake once and you'll want to do it again and again ;o)
This is, so far, one of the best cakes I've ever done! The first time I made it, it was literally devoured! I had no doubts that the "Torta Africana" (which stands for African Cake) would be a success because it's a recipe from THE master Ernst Knam, the king of chocolate! But seriously, you're going to love it if you like chocolate and berries! So, let's start! Please, note that this recipe it's for a 20 cm cake (8 inches) and should serve 6 people. But trust me, you'll need a bigger one if you have 6 guests ;o) P.S. This is a gluten free cake! Ingredients for the cocoa Marquise 52 gr of egg yolks 52 gr of powdered sugar 112 gr of egg whites 105 gr of powdered sugar 45 gr of cocoa powder 15 gr of potato starch Ingredients for the chocolate mousse 150 gr of dark chocolate 300 gr of cream Ingredients for the decorations 2-3 tablespoon of strawberry jam (or raspberries) 12-16 strawbwerries (or raspberries) Directions Start with the Marquise: use an electric mixer to beat yolks and sugar until it's soft and fluffy. Then, in another bowl, make a meringue with the egg whites and the other 105 gr of powdered sugar. When the meringue is ready, incorporate it gently in the yolks and start combining with a spatula. Add in the sifted cocoa powder and the potato starch and keep stirring gently. It's important to do this slowly so that the air incorporated will keep the mixture soft. Put the mixture on a baking tray, level it up until it's about 2-3 cm high and bake for 8 minutes in a preheated oven at 200° Celsius. Take it out of the oven and immediately sprinkle some caster sugar on it (because caster sugar has a hygroscopic power. This will keep the humidity away from your Marquise). Now, it's time for the chocolate mousse. Put your chopped chocolate into a microwave-safe bowl and put it in the microwave for few seconds. Stir the semi melted chocolate and repeat until it's done (if you don't have a microwave, it'll be totally fine to do this passage in a double boiler). Now, let it cool down a little. Meanwhile, take the cream and start to whip it. Please note that you only need a semi-whipped cream! Now that the mousse' ingredients are ready, put 1/3 of the semi whipped cream into the melted chocolate and start whisking. When everything is well incorporated, put the chocolate mixture into the 2/3 of the semi whipped cream. Whisk again until it's all incorporated. Now, take your serving platter, put a cake ring (I used a 20 cm aluminium one) on it, put your cocoa Marquise in it and press gentle. Now add the chocolate mousse and try to even it out so that you'll have a flat surface. Now put it in the fridge for 3 hours or in the freezer for 40 minutes. When you're ready to take the cake out of the fridge/freezer, you can start with the decorations. Take a small pot and put the jam in it with a tsp of water (maybe you'll need another one). Be careful: you just have to warm the jam! It doesn't have to boil! At this point, you're ready to pour it on the top of your cold mousse. Level the jam up and add the strawberries/raspberries. I also added some chocolate decorations, but it's up to you :o) Keep the cake in the fridge until you're ready to serve and eat it. Enjoy this pure pleasure! This is the link of the original recipe http://www.realtimetv.it/web/molto-bene/ricette/ricette-molto-originali/africana-con-gelatina-ai-lamponi/
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About meWelcome to my foodie blog! I'm Silvia, a 20 something Italian girl. I'm an architecture student who likes to bake and cook. Archives
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