Ingredients

Sponge biscuit base
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
milk
0.50 cup
95 g
3.32 oz
3.14 fl oz
flour
0.25 cup
4.25 tbsp
65 g
2.28 oz
2.14 fl oz
corn starch
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
melted butter
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
vegetable oil (olive/sunflower)
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
cocoa
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
egg yolks
2 pc
wine vinegar up to 6%
1 tsp
4.92 ml
baking powder
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
baking soda
0.50 tsp
2.46 ml
vanilla
to taste
Dark chocolate mousse
dark chocolate (up to 60% cocoa content)
0.50 cup
150 g
5.25 oz
4.95 fl oz
cream 30%+
0.50 cup
150 g
5.25 oz
4.95 fl oz
butter
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
baileys
1 tbsp
15 g
0.52 oz
0.50 fl oz
gelatin
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
Milk chocolate mousse
milk chocolate
0.50 cup
150 g
5.25 oz
4.95 fl oz
cream 30%+
0.50 cup
150 g
5.25 oz
4.95 fl oz
butter
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
baileys
1 tbsp
15 g
0.52 oz
0.50 fl oz
gelatin
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
White chocolate-sea buckthorn mousse
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
water
2 tbsp
30 g
1.05 oz
0.99 fl oz
egg yolks
2 pc
mascarpone
0.50 cup
100 g
3.50 oz
3.30 fl oz
sea ​​buckthorn puree
0.25 cup
80 g
2.80 oz
2.64 fl oz
gelatin
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
cream 33%+
0.50 cup
100 g
3.50 oz
3.30 fl oz
white chocolate
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
Jelly
sea ​​buckthorn puree
0.50 cup
100 g
3.50 oz
3.30 fl oz
water
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
gelatin
0.25 tbsp
3 g
0.10 oz
0.10 fl oz

Method

Let’s give the floor to Maryana: “Hello everyone! I have a new recipe for you! I really love the bright natural orange color. I also adore chocolate... That’s how I got the idea of such a crazy bright cake. An incredible combination of three different chocolate tastes - black, milk and white - with a pleasant sea buckthorn sourness will not leave anyone indifferent.”

 

The calculation is for a 16 cm | 6.3 inch mold.

Sponge biscuit base

You will need:

  • 100 g sugar | 3.55 oz
  • 95 g milk | 3.35 oz
  • 65 g flour | 2.30 oz
  • 20 g corn starch | 0.70 oz
  • 20 g butter (melted) | 0.70 oz
  • 20 g vegetable oil (olive/sunflower) | 0.70 oz
  • 20 g cocoa | 0.70 oz
  • 2 yolks | 2.00 items
  • 1 tsp wine vinegar up to 6% | 1.00 tsp
  • 4 g baking powder | 0.15 oz
  • 0.5 teaspoons baking soda | 1.00 tsp
  • vanilla | 0.00 to taste
  • 90 g dark chocolate (finely crushed with a blender) | 3.20 oz
  1. Mix all the dry ingredients (sugar, flour, cocoa, soda, baking powder, vanilla sugar) with a whisk in a bowl. Pour all the liquid ingredients (butter, vegetable oil, milk and eggs) into the same bowl, except for vinegar. Mix everything at a slow speed until smooth. Add the vinegar at the end. The dough will be pretty runny. Bake it in a mold in the oven, preheated to 180C (356F) for 30 to 35 minutes (the exact time depends on the oven).
  2. Take the sponge biscuit out of the oven, turn the mold over onto the wire rack, and let it stay like this for 5 to 10 minutes. The structure of the biscuit will be very moist, but still fluffy. Next, grind the sponge cake into crumbs (while it’s still hot!). Mix the crumbs with the hot chocolate chips and form the bottom in a split mold (like for a cheesecake without sides). The diameter of the future cake is 16 cm | 6.3 inch. Don’t forget to lay the sides of the mold with an acetate foil. Place the base in the fridge for an hour or in the freezer for 20 minutes.

Dark chocolate mousse

You will need:

  • dark chocolate (up to 60% cocoa content) - 150 g | 5.30 oz
  • cream from 30%+ - 150 g | 5.30 oz
  • butter - 10 g | 0.35 oz
  • Baileys - 15 g | 0.55 oz
  • gelatin - 2 g | 0.05 oz
  1. Mix the black chocolate with the hot cream (use 50g | 1.75 oz) and heat them in pulses in the microwave; add the butter and the liquor, while stirring. The mass should be smooth and glossy. Add the squeezed gelatin, pre-soaked in the cold water.
  2. Whisk the remaining 100 g of cream (3.55 oz) until soft peaks, and add it to the chocolate mixture in two steps. Pour the mousse onto a biscuit base and place it back in the freezer for 15 to 20 minutes until solidification.

Milk chocolate mousse

In the meantime, cook the Milk chocolate mousse 

The instructions are exactly like for the previous mousse. The only difference is that you should ise the milk chocolate. Pour the milk chocolate mousse onto the hardened dark chocolate layer, and place it back in the freezer until it solidifies.

White chocolate-sea buckthorn mousse

You will need:

  • 100 g sugar | 3.55 oz
  • 30 g water | 1.05 oz
  • 2 yolks | 2.00 items
  • 100 g mascarpone | 3.55 oz
  • 80 g sea buckthorn puree | 2.80 oz
  • 6 g gelatin | 0.20 oz
  • 100 g cream 33%+ | 3.55 oz
  1. Pour the water into a bowl, add the sugar and boil the syrup to 121C (250F). Whip the yolks, pour in a thin stream of syrup. Keep whipping until the mixture cools.
  2. Soak the gelatin and add it to the puree. Heat the sea buckthorn puree until the gelatin dissolves (don’t boil it!); cool it slightly, and add the chocolate, then stir.
  3. Rub the room temperatured mascarpone with a spatula (not with a whisk, otherwise it may delaminate!). Gently mix it with the whipped yolks, and add the sea buckthorn mixture.
  4. Whisk the cream until soft peaks. First, add one half of the cream to the mixture, and stir. Add the remaining half. Place the mousse on the hardened milk chocolate layer and place it in the freezer until it cools.

Jelly

Let’s cook the jelly. Take:

  • 100 g sea buckthorn puree | 3.55 oz
  • 50 g water | 1.75 oz
  • 70 g sugar | 2.45 oz
  • 3 g gelatin | 0.10 oz

Mix the puree with water and sugar, and bring it to a boil. Cool to 70C (158F), and add the gelatin. Cool the mass to the room temperature, and pour it onto the frozen white chocolate-sea buckthorn layer.

Refrigerate the cake overnight.

In the morning take off the ring mold and the acetate film. Decorate the cake to your own taste.

Bon Appétit!

 

P.S. It doesn't matter what gelatin you use. The main condition is that it should be of the same strength.

Gelatin is of two types – the sheet one and the powder one. Gelatinous mass is the powdered gelatin, dissolved in water in a ratio of 1 to 6 (one part of gelatin in powder and six parts of water). The powder is poured with the cold water and kept for 20 minutes until the mass swells. Next, the mass is brought in the microwave until it is completely dissolved. If the gelatin is used in sheets, it is necessary to recalculate the gelatinous mass. For example, the recipe indicates 24 g (0.80 oz) of the gelatinous mass. Gelatin in sheets will equal: 24: 6 = 4 . That is, 4 g (0.14 oz) of the sheet gelatin, which is soaked in cold water, then squeezed out and used, or 4 g (0.14 oz) of gelatin in powder, mixed with 20 g (0.70 oz) of water. That is: 24 g (0.80 oz) of the gelatinous mass is equal to 4 g (0.14 oz) of the gelatin in sheets.