Chocolate Sea Buckthorn Cake

Chocolate cake with a light sourness of fresh sea buckthorn will surely please you and your loved ones.

Ingredients

• For test:
• Flour - 250 g
• Chocolate bitter - 100 g
• Powdered sugar - 50 g
• Butter (or margarine) - 170 g
• For ganache:
• Chocolate bitter - 100 g
• Fatty cream - 100 ml
• For custard:
• Sea buckthorn - 500 g
• Sugar - 200-300 g (depending on the acidity of the berries)
• Eggs - 5 pcs.
• Butter - 60 g
• Gelatin - 10 g

Directions

1. We melt the chocolate.
2. Grind soft butter with powdered sugar.
3. Mix the cooled chocolate with butter.
4. We introduce flour and knead the dough (it should stick well from the hands). Add a little more flour if necessary.
5. Wrap the dough in cling film and refrigerate for 1 hour.
6. Let's start baking the base of the cake.
7. We cover the bottom of the detachable form with parchment.
8. We distribute the dough, making the sides (they should be thicker than the bottom). You can put parchment with a load (beans, peas or buckwheat) on top of the dough so that the bottom does not inflate. With this method, the sides were baked with me, and the bottom remained raw, so you can not put a load, but just after baking, make a few punctures in the shortbread with a toothpick to let the air out.
9. Preheat the oven to 180 degrees and bake the cake for 20-25 minutes.
10. We cool the finished base without removing it from the mold.
11. Let's move on to the sea buckthorn custard.
12. Pour gelatin with cold water (about 3/4 cup or a glass).
13. My sea buckthorn and grind with a blender, then wipe through a sieve. We put the cake aside (you can make fruit drink out of it).
14. Add eggs and sugar to sea buckthorn juice, beat with a whisk and put in a water bath, without stopping whisking the mixture.
15. When foam appears, add butter. We continue to beat. The cream should thicken.
16. We remove the cream from the bath and set to cool.
17. When the cream has cooled down a bit, add a few tablespoons to the swollen gelatin and dilute the gelatin over low heat until dissolved, but do not boil.
18. Mix gelatin with cream and leave to cool completely.
19. Cooking ganache.
20. Melt the chocolate and cream over low heat. Assemble the cake.
21. We spread the chocolate mass on the bottom of the cooled base and put it in the refrigerator so that the ganache thickens a little.
22. Spread sea buckthorn cream on top of the chocolate layer and put the cake in the refrigerator overnight.
23. Chocolate and sea buckthorn cake is ready. Enjoy your meal.