Cake heart without mastic

8 servings
17 hours 30 min


1. The first thing to do is to bake the cake (bake from the evening so that the biscuit can lie down overnight in the refrigerator): - in a convenient deep bowl, mix the flour with cocoa powder, add baking powder, sugar; - melt the butter and let it cool a little; - in a separate container, mix eggs, milk and boiling water, beat a little with a regular whisk; - combine the obtained mass with dry ingredients, gently mixing the dough with a whisk until homogeneous. We line the shape with parchment, lay out the dough, level and send it to the oven, heated to 170 degrees, for 40 minutes. Then we remove the tin from the oven and allow it to cool for 15 minutes, then turn the biscuit on the grill and carefully remove the parchment. We leave it in the fridge overnight.

2. Let's make raspberry jam in the morning. To do this, rinse the raspberries, let the water drain, connect it with sugar, send it to the fire. Bring the berry mass to a boil and let cool, then wipe through a sieve.

3. Beat cream cheese with sugar. And beat the cream (well chilled) separately to strong stable peaks. We combine whipped cream with prepared cream cheese, we do it extremely carefully.

4. We cut the biscuit into two cakes. We put most of the jam on the lower bark, then apply almost the entire cream and cover with the second bark. Over the second cake, apply the rest of the jam (which is about 1/

3) and cover it with the rest of the cream. We send to the refrigerator for at least 3 hours.

5. Now we heat the cream, put chocolate in them, breaking it into pieces. Mix everything thoroughly until the chocolate melts. The mass should become smooth and shiny. We cover it with cling film and send it to the freezer for 10 minutes. Then beat the mass until it brightens and airy consistency.

6. Take out the cake, cover it with the resulting air mass from all sides and pour glaze (to prepare the glaze, melt the chocolate, add a small piece of oil to it, mix until homogeneous). When the cake is cold, the glaze instantly freezes, forming a glossy area on the surface of the cake and beautiful undertones.

7. We decorate the cake with berries (I have strawberries, currants). That's it, the cake is ready! Eat with pleasure!