Recipe: Chocolate berry cake pleasant surprise step by step with pictures | Handy.Recipes

Chocolate berry cake pleasant surprise

Cooked chocolate berry tart is a pleasant surprise

Time to cook: 120 minutes

Total Servings: 8

Nutritional Value

A chocolate cake with a layer of soft cream, red currants and hazelnuts in it leaves no one indifferent. It's very easy to make (even beginners can make it), and the result always amazes those who try it... Very juicy, fresh and moderately sweet!!! Let's try it? )

Author of the recipe

Ingredients for the Chocolate Berry Cake "nice surprise":

  • Butter - 100 g
  • Sugar (125 g. - dough; 75 g. - filling) - 200 g
  • Chicken egg - 4 units
  • Dark chocolate - 100 g
  • Hazelnut (ground) - 100 g
  • Wheat flour / Flour - 100 g
  • Dough leavening agent (1 packet or 2 tsp.l.) - 10 g
  • Red currants (Frozen or fresh - your choice, you can change the quantity, according to your taste.) - 200 g
  • Juice (apple or grape, but must be clarified - to saturate the cake) - 100 ml
  • Cream (10-20%) - 200 ml
  • Gelatin - 10 g
  • Vanillin (whisper)
  • Powdered sugar (Optional - for sprinkles) - 2 tablespoon

How to cook chocolate berry cake "pleasant surprise" step by step with photos

This cake is one of my all time favorites for its delightful preparation and guaranteed excellent result. I baked it for my birthday in double quantities, so don't be surprised by the quantity of ingredients in the photos.)) I have a lot of them, by the way, so I'll describe the process in great detail...) Let's begin with the dough: melt chocolate, butter, and sugar over a very low flame. Let the mixture cool.

Separate egg yolks from egg whites.

Stir the yolks into the chocolate mixture.

Add ground hazelnuts.

Mix flour with baking powder and add to the mixture.

Whisk egg whites into a stiff foam.

With a spatula, gently fold whipped whites into the batter.

The dough turns out fluffy, tender and very airy.

Grease a cake pan (preferably a spring form) and pour the dough into it. Since I have two pies and only one mold, I used a ceramic pan, covered it with foil and buttering it. By the way, the cake turned out very well and I had no problem taking it out.

Bake at 180 degrees for 40 minutes.

I got the following shortcrust pastry. Leave to cool.

In the meantime let's make the filling... Pour gelatin into a small amount of water (approx 50 ml.) and heat over low heat, stirring with a fork until the gelatin dissolves. Do not bring to a boil!

Pour in the cream with a thin trickle, while beating the mixture with a mixer. Add sugar, vanilla and leave in fridge to harden.

While the filling hardens, cut off a thin layer from the top of the cooled pastry.

And crumble it with your hands.

Soak the base of the cake with juice and spread the berries on it.

Let's take a look in the fridge. The filling is ready? The mass hardens quickly, literally in 15-30 minutes. Check readiness simply - tilt the cup slightly... The creamy jelly does not drip? It means, it is ready! Use a fork to crush it into "crumbs". It looks like this...

Place the cream on top of the currants "with a cap".

Sprinkle the pie crumbs on top, pressing them down with your fingers so they don't fall apart, but fit tightly against the cream, forming one whole.

Attention! The filling should not be visible under the crumbs!

That's why the pie has such a name. No one expects such beauty to be found inside...


Enjoy your cooking and make your sweethearts happy again and again!!!

Nutritional Value:

Whole Dish:
4407.4 Calories
73.9 g
276.4 g
383 g
Per Serving:
550.9 Calories
9.2 g
34.6 g
47.9 g
324.1 Calories
5.4 g
20.3 g
28.2 g

Flour, Sugar, Egg, Sweet, Juicy, Creamy, Cream, Baking powder, Baking, Powdered sugar, Juice, Hazelnut, Chocolate, Gelatin, Dark Chocolate, Berry, Redcurrant, Cakes, Nut, Vanillin, Pastry

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