We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Heat 200 ml of whipped cream until it is close to boiling point. Turn off the heat and add 200g of broken chocolate pieces. After a minute, mix well and you will get a fine cream. Let it cool completely and put it in the fridge for a few hours (or overnight).
Beat the soft butter left at room temperature, together with the sugar, until you get a frothy cream, then add eggs, one by one. Incorporate cinnamon and lemon essence, then flour mixed with baking powder and ground walnuts.
Grease with butter a cake form with a diameter of 24 cm, pour half of the composition, and put blackberries on top.
Pour the rest of the composition over the blackberries. Level and bake for about 50 minutes. Remove the worktop and let it cool completely. Cut the worktop in half.
Remove the chocolate cream from the cold and mix well. Mix separately 100 ml of liquid cream with 100 ml of cream. Add the mascarpone cream and mix, then add the chocolate cream and mix.
Place the first top on a plate and put the adjustable cake ring around it. Pour half of the mascarpone cream and place the second countertop on top.
Keep a few tablespoons of cream (to decorate the edges of the cake) and pour the rest of the cream over the counter and put the plate in the refrigerator for 2 hours.
Pass a well-sharpened knife through the hot water around the edges of the cake. Then loosen the ring around the cake.
Coat the edges of the cake with preserved chocolate cream.
For the chocolate decoration, melt 80-100g dark chocolate.
Cut a strip of baking paper that measures exactly the total diameter of the cake.
Spread the baking paper on the worktop and make various patterns.
Let the chocolate harden a little, then wrap the sides of the cake in this strip of paper.
Let cool for 15 minutes then carefully remove the baking paper.
Let the cake cool for a few hours (or overnight) and then serve.