Chocolate cake with blueberries and figs
6 servings
100 minutes
Chocolate cake with blueberries and figs is a true work of art that combines the rich taste of chocolate with delicate fruity notes. Inspired by Russian cuisine, it features airy chocolate layers and mascarpone cream that provides a special velvety texture. Blueberries add freshness while figs contribute exquisite sweetness, filling each bite with a harmony of flavors. This cake is perfect for festive evenings or cozy tea gatherings, creating an atmosphere of warmth and enjoyment. Its rich texture and vibrant accents make it an unforgettable treat that delights both gourmets and home baking enthusiasts.
1
Preheat the oven to 180 degrees.
2
Grease three molds (small-18 cm) with oil.
- Butter: 1 g
3
Mix flour, cocoa, baking powder, soda, and salt.
- Wheat flour: 1 glass
- Cocoa powder: 0.3 glass
- Baking powder (raising agent): 1 tablespoon
- Baking soda: 0.8 teaspoon
- Salt: 0.5 teaspoon
4
In a kitchen mixer, beat the butter with sugar (3/4) until the mixture is homogeneous, add the egg yolk, egg, melted chocolate, and vanilla sugar, and continue beating until a uniform mass is obtained.
- Butter: 1 g
- Sugar: 1 glass
- Egg yolk: 1 piece
- Chicken egg: 1 piece
- Liquid dark chocolate: 75 ml
- Vanilla sugar: 0.5 tablespoon
5
Add flour and milk.
- Wheat flour: 1 glass
- Milk: 0.5 l
6
Divide the resulting mass into two molds and bake in the oven for 23-25 minutes. Check readiness with a toothpick: if it comes out dry, the cakes are ready.
7
Remove from the oven and let cool (it's better to take the cake out of the mold when it cools down).
8
Mix all the ingredients for the cream well and spread them over the layers (mascarpone cheese, 1/3 sugar, cream cheese).
- Mascarpone cheese: 250 g
- Sugar: 1 glass
- Cream cheese: 1 glass
9
Garnish with blueberries and figs.
- Blueberry (highbush): 200 g
- Fig: 4 pieces
