Lenten cake with chocolate fondant
8 servings
90 minutes
Lenten cake with chocolate icing is a refined dessert from European cuisine, created for those who observe Lent or prefer light yet rich sweets. Its texture is delicate and the taste is rich due to the combination of cocoa, fruits, and aromatic brandy. The layers soaked in berry syrup become juicy and soft, while the chocolate icing gives them a rich velvetiness. This cake is perfect for cozy evenings, special celebrations, and tea times when you want to indulge in something sweet without excessive heaviness. With no animal products, it is accessible to a wide range of gourmets and pairs excellently with a cup of freshly brewed tea or coffee.
1
Add oil, cocoa (6 tablespoons), salt, sugar (2 cups) to warm water and mix well.
- Refined deodorised vegetable oil: 1 glass
- Cocoa powder: 10 tablespoons
- Salt: to taste
- Sugar: 2.5 glasss
- Water: 2.5 glasss
2
Add flour with baking powder and mix well.
- Wheat flour: 3 glasss
- Baking powder (raising agent): 10 g
3
Line the mold with parchment paper and place the dough in it.
4
Bake at moderate temperature until done. Let the layers cool.
5
Cut the layers horizontally, soak them with syrup and cognac, add fruits, and cover with the second layer.
- Berry syrup: 30 ml
- Cognac (brandy): 70 g
- Fruit: 200 g
6
For chocolate icing, mix 4 tablespoons of cocoa, 6 tablespoons of sugar, and 4 tablespoons of water well and pour over the cake, let it cool.
- Cocoa powder: 10 tablespoons
- Sugar: 2.5 glasss
- Water: 2.5 glasss
