The top of the cake is a layer of blueberry jelly, which satisfies the desire for freshness with its sweet and sour taste… The base underneath is blueberries in a delicate and attractively colored cream, with a layer of rich cream from Edel Schokolade underneath. The cookie base of this cake resembles rum balls in flavor and texture. Not having to bake is very welcome on those muggy days. Another thing: use wild blueberries, you can also buy frozen ones, American ones will not reach them to taste.
Chocolate Blueberry Cake
For a model with a diameter of 20 cm.
biscuit base
- 100 grams of butter
- 35 g cocoa for one drink
- 170 g butter biscuits
- 2 tablespoons of rum
- spoon of milk
chocolate cream
- 250 g of mascarpone cheese
- 170 g dark chocolate with 70% cocoa
- 300 ml sweet cream
- 4 tablespoons powdered sugar
Blueberry mousse
- 250 g of mascarpone cheese
- 250 ml sweet whipped cream
- 250 g wild blueberries (can also be frozen)
- 4 sheets of gelatin
- 4 tablespoons powdered sugar
blueberry jelly
- 200 g blueberries (can also be frozen)
- 3 sheets of gelatin
- 2 tablespoons powdered sugar
preparation
1. Biscuit base: Shake and finely grind the biscuits in a multi-purpose bowl.
2. Melt butter and mix well with cocoa, biscuit flour, rum and milk.
3. Place the cake ring on the cake base and adjust to a diameter of 20 cm. Apply acetate film to the inside.
4. Shake the sponge cake into a ring, press against the cake base and flatten.
5. Chocolate cream: Heat 100 ml of sweet cream, icing sugar and chocolate over a steamer, mix until you get a homogeneous chocolate mass.
6. Whip the remaining 200ml sweet cream.
7. Cool the chocolate mixture slightly and add to the mascarpone, finally carefully stirring in the whipped cream with a spatula. Apply the cream to the bottom of the biscuit and put the resulting cake in the fridge to allow the cream to harden.
8. Blueberry Cream: Heat the blueberries and powdered sugar in the shrimp to completely soften the blueberries, then finely grind with an immersion blender.
9. Soak the gelatin sheets in cold water and wait until soaked. Squeeze them and toss in the shrimp with the blueberries. Heat and stir to completely dissolve the gelatin. Set the shrimp aside and allow the blueberry base to cool to room temperature, then mix with the mascarpone.
10. Whip the sweet cream until stiff and mix with the other ingredients using a spatula. Spread the cream over the set chocolate layer and put the cake back in the fridge to set.
11. Blueberry Jelly: Heat blueberries and powdered sugar in shrimp to fully soften blueberries, then grind. Soak the gelatin in cold water and wait for it to soak. Squeeze them and toss in the shrimp with the blueberries.
12. Heat and stir to completely dissolve the gelatin. Set the shrimp aside and allow the blueberry base to cool slightly, then pour over the cake.
13. Place the cake in the fridge for at least 6 hours, preferably overnight.
14. After the break, decorate the cake with blueberries and chocolate truffles.
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