Chocolate-Blackcurrant Cake with Pancakes: A Simple Recipe from Pastry Chefs.

The chocolate-blackcurrant mousse cake with sourdough pancakes is a dessert that impresses not only with its taste but also with its presentation. The combination of tender chocolate pancakes and airy blackcurrant mousse creates a harmony that's hard to resist. This cake will be a highlight of the festive table and a real surprise for guests.

The recipe was published on the Youtube channel Eva Daren.

You will need:

• sourdough at peak - 150 g;
• milk - 400 g;
• flour - 200 g (100 g wheat, 50 g whole grain, 50 g spelt);
• cocoa - 25 g;
• sugar - 3 tbsp;
• salt - 0.5 tsp;
• soda - 0.3 tsp;
• boiling water - 100 g;
• butter - 30 g;
• vegetable oil - 50 g.

For the mousse:

• blackcurrants - 300 g;
• sugar - 80 g;
• gelatin - 10 g;
• lemon juice - 1 tbsp;
• cream with 35% fat - 200 ml.

Cooking Method

To prepare the pancakes, mix the milk with the sourdough in a deep bowl, add the sifted flour and cocoa. Whisk until homogeneous, leave for 20-30 minutes.

Add the sugar, salt, baking soda, boiling water, and both types of oil. Mix again and let it rest for 1 hour. After that, bake the pancakes. Trim the cooled pancakes to the diameter of the mold, leaving a 1 cm gap for the mousse.

To prepare the mousse, soak the gelatin in 2 tbsp of cold water for 10 minutes. Blend the blackcurrants, strain through a sieve, add sugar and lemon juice. Heat over medium heat until the sugar dissolves, then add the gelatin and stir well. Cool to room temperature. Whip the cream to soft peaks and gently fold in with the berry mixture.

Line the bottom of a springform pan with parchment, place the first pancake, and spread with mousse. Alternate layers, finishing with mousse (about 8 pancakes). Cover with plastic wrap and leave in the fridge overnight. Before serving, run a knife along the edge, remove the form, and decorate as desired.

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