Chocolate cake with fruits

Chocolate Fruit Cake – A Flavorful Delight

Preparation time: 30 minutes
Cooling time: 4 hours
Total time: 4 hours and 30 minutes
Servings: 12

The history of chocolate cake is rich in flavor and innovation, with deep roots in the tradition of fine desserts. This cake is a perfect combination of fluffy cocoa sponge cake and decadent chocolate cream, enriched with fresh fruits that bring a contrast of flavor and texture. It is the ideal dessert for any occasion, whether it's a birthday party or a romantic dinner.

Ingredients

For the sponge:
- 5 eggs
- 150 g sugar
- 100 g flour
- 50 g cocoa
- 1 pinch of salt

For soaking:
- 100 ml raspberry, strawberry, or berry liqueur

For the cream:
- 500 g dark chocolate (recommended Primola)
- 200 ml heavy cream
- 400 ml whipped cream (ideally refrigerated a day before)
- 1/2 packet of gelatin (about 5 g)
- 1 cup of fresh berries (blueberries, raspberries, strawberries)
- 2-3 tablespoons of berry liqueur (optional)

For decoration:
- 1 deep plate full of berries
- 1 packet of gelatin (about 10 g)
- 2-3 tablespoons of liqueur
- 100 g white chocolate
- 100 g milk chocolate
- 40 g butter (20 g for every 100 g of chocolate)

Step by Step

Step 1: Preparing the sponge

1. Preheat the oven to 180°C. Prepare a round cake pan with a diameter of 24 cm, lining it with baking paper.
2. In a large bowl, beat the eggs with the sugar for about 10 minutes until the mixture becomes frothy and doubles in volume.
3. Sift the flour, cocoa, and salt over the egg mixture, gently folding with a spatula to retain the air.
4. Pour the batter into the pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
5. Let the sponge cool completely in the pan, then carefully remove it.

Step 2: Preparing the cream

1. In a bain-marie, melt the dark chocolate with the cream, being careful not to let it boil. Stir frequently to achieve a smooth mixture.
2. Remove from heat and let cool slightly.
3. In another bowl, whip the cold cream until stiff. It is essential that the cream is well chilled to achieve an airy texture.
4. When the chocolate mixture has cooled to a similar temperature as the whipped cream, gradually fold the chocolate cream into the whipped cream, mixing gently to retain the air.
5. Add the hydrated gelatin according to the package instructions and mix well. If desired, add the berry liqueur for extra flavor.

Step 3: Assembling the cake

1. Prepare a springform cake pan. Place the first layer of sponge in the pan and soak it with 3-4 tablespoons of liqueur.
2. Pour half of the chocolate cream over the sponge and sprinkle the berries, ensuring they are evenly distributed.
3. Repeat the process with the second layer of sponge, soaking again, followed by the remaining chocolate cream and berries.
4. Place the last layer of sponge on top and cover the entire cake with the remaining chocolate cream. Refrigerate the cake for at least 3-4 hours or until firm.

Step 4: Decorating the cake

1. Preparing the gelatin: hydrate the gelatin according to the package instructions. Mix with 2-3 tablespoons of liqueur and pour it over the berries on the cake.
2. For the chocolate side decoration, melt the white chocolate and milk chocolate in a bain-marie, each with 20 g of butter. Alternate the two types of chocolate on a bubble wrap, then let it cool.
3. Roll the wrap around the cake, gently pressing to ensure a good adhesion.
4. Let it cool until the chocolate hardens, then carefully remove the wrap.

Serving and Variations

This chocolate fruit cake is perfect served with a scoop of vanilla ice cream or alongside a warm berry sauce. If you want a more intense flavor, try adding vanilla extract to the chocolate cream or experiment with different combinations of berries.

Calories and Nutritional Benefits

Each serving contains approximately 350-400 calories, depending on the ingredients used. Dark chocolate is rich in antioxidants and can help improve mood, while berries are full of essential vitamins and minerals.

Frequently Asked Questions

1. Can I use milk chocolate instead of dark chocolate?
Yes, but keep in mind that the cake will be sweeter.

2. How can I make the cake vegan?
You can use vegan dark chocolate, coconut milk instead of cream, and a plant-based alternative for whipped cream.

3. What other fruits can I use?
You can experiment with peaches, mangoes, or even bananas for a tropical touch.

4. Can I prepare the cake in advance?
Absolutely! The cake keeps well in the refrigerator for 2-3 days.

Regardless of the occasion, this chocolate fruit cake is sure to impress with its elegant appearance and divine taste. So, get ready to surprise everyone with this delicacy! Enjoy and good luck in the kitchen!

 Ingredients: Base: - cocoa sponge from 5 eggs - for soaking: raspberry/ strawberry liqueur or berry liqueur Cream: - 500 g dark chocolate (I used Primola) - 200 ml sweet cream - 400 ml whipped cream - half a packet of gelatin - berries (about a full cup) - optional 2-3 tablespoons of strawberry liqueur or berry/ raspberry liqueur For decoration: - berries (about a full deep plate) - gelatin - 1 packet - 2-3 tablespoons of liqueur - white and dark chocolate (I used 1/2 pack of white chocolate and 1 pack of milk chocolate) - butter (20 grams for every 100 g of chocolate)