Name: Cake based on Chuao
Prep time: 2 h
Cook time: 2 h
Yield: 8
Ingredients: Sugar - 540 gram; Red semi-sweet wine - 80 Ml; Black chocolate - 100 gram; Creamy - 550 Ml; Milk chocolate - 200 gram; Lemon juice - 10 Ml; Red currants - 300 gram; Black chocolate - 90 gram; Chicken egg - 8 PC.

Ingredients for - Cake based on Chuao

1. Sugar 540 gram

2. Red semi-sweet wine 80 Ml

3. Black chocolate 100 gram

4. Creamy 550 Ml

5. Milk chocolate 200 gram

6. Lemon juice 10 Ml

7. Red currants 300 gram

8. Black chocolate 90 gram

9. Chicken egg 8 PC.

How to cook deliciously - Cake based on Chuao

1 . Stage

Let me start by saying that the classic recipe is made with black currants, and the cream is made with butter. The trick to the cake is the flourless biscuits. That's all fine, but... I had red currants in the fridge, I don't eat buttercream, and flourless biscuits turned out incredibly fragile, so I fortified the cake with chocolate biscuits that I made in advance, you can use any recipe you like. So, let's start by making a flourless biscuit... We whip the yolks with half the sugar until a light white mass is formed.

2 . Stage

Beat the whites with the other half of the sugar until stiff peaks.

3 . Stage

Melt the chocolate in a water bath or in the microwave.

4 . Stage

Combine half of the whites and chocolate, stir.

5 . Stage

Carefully combine the remaining whites with the dough.

6 . Stage

Preheat the oven to 170*C, draw a 24 cm circle on baking paper, make the first crust and put it in the oven for 15-20 minutes. From such a volume of dough you should get 3 crusts.

1. Stage. Cake based on Chuao: Preheat the oven to 170*C, draw a 24 cm circle on baking paper, make the first crust and put it in the oven for 15-20 minutes. From such a volume of dough you should get 3 crusts.

7 . Stage

Prepared cakes cool on a rack. While the cakes are cooking, mix the water (100 ml) with the sugar (100 g) and make a syrup, pour 100 g currants in it. Hermé recommends leaving the currants overnight, but I didn't have time, I used them after a couple of hours.

1. Stage. Cake based on Chuao: Prepared cakes cool on a rack. While the cakes are cooking, mix the water (100 ml) with the sugar (100 g) and make a syrup, pour 100 g currants in it. Hermé recommends leaving the currants overnight, but I didn't have time, I used them after a couple of hours.

8 . Stage

Prepare the cream: puree the currants in a blender, add sugar, red wine (in the original recipe, the liqueur "crème de cassis"), bring to a boil, add melted chocolate and stir.

1. Stage. Cake based on Chuao: Prepare the cream: puree the currants in a blender, add sugar, red wine (in the original recipe, the liqueur

9 . Stage

Whip the cream until stiff peaks and combine with the cooled currant-chocolate mixture.

10 . Stage

Begin to assemble the cake. Line a cake tin with clingfilm, put the cake down, put the cream and currants on top. This way you assemble the whole cake and put it in the fridge overnight.

1. Stage. Cake based on Chuao: Begin to assemble the cake. Line a cake tin with clingfilm, put the cake down, put the cream and currants on top. This way you assemble the whole cake and put it in the fridge overnight.

11 . Stage

The next day, prepare the ganache for the cake design: heat the cream, add chocolate and melt, creating a homogeneous mass-cream.

1. Stage. Cake based on Chuao: The next day, prepare the ganache for the cake design: heat the cream, add chocolate and melt, creating a homogeneous mass-cream.

12 . Stage

Apply the ganache all over the cake, starting at the top.

13 . Stage

For the decoration you can bake meringue (2 squirrels remain), I used ready-made, a few balls of white chocolate and currants. Here's what came out of it.