Chocolate 'cassis' Royale
Preparation time: 40 minutes, plus cooling and chilling overnight
Cooking time: 40–45 minutes
300g (10oz) blackcurrants, fresh or frozen and defrosted, plus extra to decorate
Edible gold leaf, to decorate
For the sponge:
Butter, for greasing
200g (7oz) dark chocolate, roughly chopped
3 eggs, plus 2 egg yolks
1 tsp cornflour
3 egg whites
For the syrup:
300g (10oz) golden caster sugar
300ml (1/2 pint) balsamic vinegar
For the chocolate mousse:
250g (8oz) dark chocolate, roughly chopped
5 egg whites
Pinch of salt
For the glaze:
125ml (4fl oz) milk
75ml (3fl oz) single cream
50g (2oz) golden caster sugar
65g (2½oz) glucose syrup
375g (12oz) dark chocolate, chopped
First make the sponge. Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease 2 x 20cm (8in) diameter sandwich cake tins and line with baking paper.
Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.
Mix the whole eggs and egg yolks together in a bowl, then whisk into the melted chocolate with the cornflour. In a clean, dry bowl, whisk
the egg whites to soft peaks.
Fold a large spoonful of the egg whites into the chocolate mixture to loosen, then gently fold in the remaining whites. Divide the mixture between the prepared tins and bake in the oven for 20–25 minutes, or until a skewer inserted into the centres comes out clean.
Leave in the tins to cool completely. Meanwhile, make the syrup. Put the sugar and vinegar into a saucepan and bring to the boil, then simmer until it forms a thick syrup – almost a caramel. Remove from the heat and put to one side.
To make the chocolate mousse, melt the chocolate as above. In a large, clean, dry bowl, whisk the egg whites and salt to stiff peaks.
Fold a good spoonful of the egg whites into the melted chocolate to loosen, then gently fold in the remaining whites using a rubber spatula.
To assemble the cake, slice the sponges in half horizontally.
You will only need 3 of the sponges (keep the remaining sponge for another recipe). Fit a layer of sponge in the bottom of a 20cm (8in) diameter deep cake tin with a loose base. Cover with the blackcurrants.
Reheat the syrup and drizzle all over the fruits, covering them completely. Add a second layer of sponge on top and press down.
Spread over the chocolate mousse, leaving enough space for the third sponge on top. If there is any chocolate mousse left, spread this over the top of the sponge using a palette knife. Leave to set in the refrigerator overnight.
When you are ready to serve, make the glaze. Put the milk, cream, sugar and glucose in a saucepan and bring to the boil. Remove from the heat and add the chocolate, stirring until it has completely melted.
Remove the cake from the refrigerator and remove from the ring or tin using a kitchen blowtorch or the heat of your hands, then place it on a cooling rack set over a large plate or baking tray. Pour over the chocolate glaze, covering it completely, and smooth evenly using a palette knife.
Serve decorated with a few blackcurrants and edible gold leaf.
For more amazing recipes snap up Chocolat: Chocolate Recipes For Desserts, Truffles, Cakes And Other Treats From Baking Mad's Eric Lanlard, £18.99, amazon.co.uk. Published by Mitchell Beazley.
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