• 6 eggs (separated)
  • 350 grams sugar
  • 200 grams butter
  • 350 grams flour
  • 20 grams baking powder
  • 50 grams cocoa powder
  • salt
  • 250 grams milk
  • 1 gelatin sheet (unflavored)
  • 1 cup cold water
  • 190 grams berries (assorted red)
  • 1 egg
  • 75 grams sugar
  • 30 milliliters heavy cream
  • 70 grams unsalted butter
  • 5 grams cornstarch
  • 300 grams fruits
  • 100 grams sugar
  • 1 teaspoon vanilla extract
  • 400 grams semisweet chocolate
  • 200 grams unsalted butter (at room temperature)
  • 100 grams powdered sugar
  • 200 milliliters milk
  • 1 tablespoon softened butter
  • 1 tablespoon sugar
  • 2 tablespoons cocoa powder


  1. Preheat oven to 180°C (approximately 350°F).
  2. Butter and flour a cake pan and line the bottom with parchment paper.
  3. For the cake, use an electric mixer with the whisk attachment to beat egg whites until stiff, for about 6 minutes at medium speed.
  4. Set aside.
  5. Use the mixer's paddle attachment to combine 1 cup sugar, butter and egg yolks on medium speed for 6 minutes.
  6. Add flour, baking powder, cocoa, a pinch of salt and milk and beat for 10 more seconds on medium speed.
  7. Gently fold in stiff egg whites with a rubber spatula until incorporated.
  8. Pour batter into a greased and floured cake pan.
  9. Smooth top of the cake with the spatula. Bake in preheated oven for about 40 minutes.
  10. Test cake for doneness by inserting a toothpick into the center.
  11. If the toothpick comes out clean the cake is done.
  12. For the red fruit curd, soak gelatin in 1 cup of cold water.
  13. In a bowl, combine berries, egg, sugar, heavy cream, butter and cornstarch and mix on high speed for 7 minutes.
  14. Drain gelatin.
  15. Add gelatin and mix for 20 seconds on speed 8. Refrigerate until ready to use.
  16. For the red fruit filling, heat fruit, sugar and vanilla extract in a saucepan over low heat and bring to a boil.
  17. Stir constantly, until sugar dissolves and mixture is syrupy.
  18. For the chocolate icing, break chocolate into pieces and melt in a water bath or the microwave.
  19. Add butter cut into small pieces and stir well until mixture is smooth and chocolate is melted.
  20. Add powdered sugar and mix for several minutes until smooth and creamy.
  21. For the milk sauce, in a saucepan over low heat, heat milk, butter, sugar and cocoa until sugar and cocoa have dissolved well.
  22. For assembly, let cake cool completely and cut n half.
  23. Place bottom cake half on a serving dish.
  24. Carefully pour milk sauce over the top of the cake to moisten the cake.
  25. Add a layer of red fruit filling on top.
  26. Add a layer of red fruit curd on top of the filling.
  27. Place the other cake half on top.
  28. Pierce the top cake layer several times with a skewer and drizzle with remaining milk sauce.
  29. Let it soak in for a few minutes.
  30. Top with the chocolate icing Place remaining icing in a pastry bag and pipe decorative, small balls on sides of the cake.
  31. Using a round spatula, drag half of each chocolate ball to form a decorative border.
  32. Repeat steps until all sides of cake are decorated.
  33. To serve, cut cake into slices and arrange on plates.
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