Advertisement: Berry Farm

Hello everyone!

Here you will get to taste a fantastic Confection Cake with blackcurrant cream!

 

 

I am incredibly fond of blackcurrants, and I'm so lucky to have received a large box of fantastically beautiful blackcurrants from Berry Farm. If you live in Oslo/Asker and surrounding areas, you should take advantage of the offer now that the blackcurrants are in season (call 917 96 096 or send an email to post@enger.no).

 

 

 

Blackcurrants and soft chocolate cake are a delicious combination! 😍

 

 

Enjoy this dream of a confection cake!

 

 

Ingredients:

Confection Cake with Blackcurrants:
♥ 200 g butter
♥ 100 g dark chocolate (70% cocoa content)
♥ 3 eggs
♥ 375 g sugar
♥ 30 g cocoa
♥ 200 g flour
♥ 200 g blackcurrants

Blackcurrant Cream:
♥ 2 dl blackcurrants
♥ 1 dl sugar
♥ 3 dl heavy cream

 

Method:

Confection Cake with Blackcurrants:

Melt the butter in a pot. Remove the pot from the heat and add chopped chocolate. Let the chocolate melt in the hot butter and stir the mixture smooth.

Quickly whisk the eggs and sugar together (do not whisk into a mousse). Fold in the chocolate butter.

Sift the cocoa powder and flour together and mix into the dough, which should be quite thick in consistency.

Place the dough in a round tin (24 cm in diameter) with baking paper at the bottom.

 

 

Place the blackcurrants on top of the dough and press them slightly into the dough.

 

 

Bake the cake in the middle of the oven at 175°C for about 35-40 minutes. The cake should not be fully baked in the middle. Cool the cake in the tin until completely cold (preferably in the fridge overnight).

 

 

Remove the cake from the tin and take off the baking paper. Place the cake on a suitable dish.

 

 

Blackcurrant Cream:

Lightly mash the blackcurrants together with sugar.

 

 

 

Whisk the heavy cream to stiff peaks.

Gently fold the blackcurrant mash into the cream.

 

 

Spread the blackcurrant cream over the entire cake in a thick layer.

 

 

 

Store the cake cool until serving.

 

 

Delicious, gooey confection cake with lovely blackcurrant cream!

 

The blackcurrants provide both delightful flavor and a beautiful color to the blackcurrant cream!

 

 

Tips:

♥ Note that this cake should not appear fully baked when taken out of the oven. This is necessary for the cake to achieve the soft, slightly gooey confection-like consistency. The cake must therefore sit in the refrigerator until fully cold and preferably overnight. It will then firm up in consistency and be easy to remove from the tin and onto a cake platter. Let the cake sit at room temperature for a couple of hours before serving, so the cake's consistency becomes soft again.

♥ I have used fresh blackcurrants here.

 

 

Fantastically beautiful blackcurrants from Berry Farm!

 

 

♥ The cake can also be made with frozen blackcurrants. In that case, the berries do not need to be thawed before you spread them over the dough. The blackcurrants for the cream are thawed and then mashed with sugar in the same way as fresh berries. 

♥ The cake should be covered with blackcurrant cream on the day of serving. The confection cake is also good without blackcurrant cream and stays nice for several days. Store the cake in the refrigerator wrapped in plastic. The cake can also be frozen without blackcurrant cream. 

♥ You can find more great recipes with blackcurrants HERE. 

♥

 

 

Enjoy! 
 

 

 

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