Cake with chocolate undertones and fruits

12 servings
2 hours

How to make a cake with chocolate undertones and fruits? Prepare the necessary ingredients for the biscuit. Immediately prepare a mold with a diameter of 18 cm and cover it with parchment. Also, turn on the oven 180 degrees in advance.

Drive the eggs into a bowl and pour the sugar over them.

Whisk the eggs with the sugar using a mixer. It should turn out lush and thick foam. It will take about 5-7 minutes.

Sift flour and cocoa powder to the egg mass. Sieving will saturate the flour with oxygen, and the finished biscuit will turn out to be more magnificent.

Gently stir the flour into the egg mass with a culinary spatula or whisk. Do this carefully so that the mass does not fall.

Fill the parchment-covered form with dough.

Bake the chocolate sponge for about 15-18 minutes at 180 C. You can check your readiness with a wooden skewer: stick it in the middle of the sponge and immediately take it out. If the skewer remains dry, then the biscuit is ready.

Remove the freshly baked biscuit from the tin and transfer to a rack. I used a steaming stand from the slow cooker. Leave the biscuit like this until completely cooled.

The cooled sponge can (but not necessarily) be trimmed slightly along the edge to reduce it in diameter. Cut the biscuit into two equal cakes.

I collected the cake in a pastry ring, but if you don't have it, then just use the form in which the biscuit was baked. Place one half of the biscuit on the bottom of the mold and place it in the center if you have also trimmed it at the edges.

Prepare the necessary ingredients for soufflé. Instead of syrup, you can use water, milk or cream (10-15%). Take fine sugar or replace it with powdered sugar.

Pour the gelatin with syrup (water, milk, cream). I used a syrup of canned pineapples. Set the gelatin aside for 5-10 minutes to swell.

Wash the peaches, peel them if desired and cut them into small pieces.

After 5 minutes, the gelatin should already swell well.

Gently warm the swollen gelatin in a saucepan on the stove or in the microwave until completely dissolved. Do not bring the solution to the boil!

Whisk the fatty cream together in vanilla and regular sugar until fluffy and thick.

Pour yoghurt into the cream and stir with a whisk until smooth.

Stir chopped peaches into the creamy mass.

Strain the gelatin solution through a sieve to get rid of possible grains of undissolved gelatin, and pour it into the cream mass. Stir everything very quickly and thoroughly with a whisk.

You can start assembling the cake. Everything needs to be done quickly, as the gelatin begins to work and the souffle freezes. Put half the soufflé on a lined layer of biscuit.

Next, put down the second biscuit cake and cover with the rest of the soufflé. If necessary, flatten the breather surface with a blade. Send the cake to the fridge for a few hours until fully set, after which you can start making the glaze.

Prepare the necessary ingredients for the glaze. Black chocolate can be replaced with milk chocolate.

Break the chocolate into small pieces.

Melt the chocolate in a microwave or steam bath. Remember that chocolate cannot be overheated, otherwise it will curl up, so constantly monitor its consistency and mix as often as possible.

Add the butter to the melted chocolate.

Mix everything until the oil melts, and the glaze turns into a smooth and homogeneous mass. If suddenly the chocolate has cooled very much, and the oil has not yet melted, then additionally warm up the mass in the microwave or in a saucepan on the stove. Leave the ready-made glaze to cool a little.

Transfer the well-frozen cake to a dish.

Pour the icing on top of the cake, not reaching the edge of the cake about 1-2 cm.

How do I make undertones on the cake? To do this, gently push the glaze to the edges of the cake with a spatula or spatula. Try to work quickly, as the icing quickly freezes on the cold cake. In this form, send the cake to the refrigerator before serving.