Usuba
Chocolate Cake with Grapes
A layered cake with a dark chocolate and cookie base, delicate sour cream and butter filling with white chocolate, and a glossy grape jelly glaze. The refreshing combination of flavors and elegant appearance make it an ideal dessert for a festive table.
- Total
- 300 min
- Standard serving
- 281.3 g
Ingredients
Total 11
Instructions
- 1
Step 1
Pour hot water over the raisins and let them soak for 30 minutes. Drain through a colander, rinse and dry.
Dissolve 25 ml of gelatin in 100 ml of water. Dissolve the remaining gelatin in grape juice.
Crumble the cookies. Melt the dark chocolate in a double boiler.
Add cookies and raisins to the chocolate and mix. If the mixture turns out dry, add a little cream.
Line the bottom and sides of a springform pan with parchment paper.
- 2
Step 2
Spread the chocolate mixture into the mold, level it, and refrigerate.
Grate the white chocolate on a coarse grater. Whip the sour cream with powdered sugar.
Add grated chocolate and gelatin dissolved in water, mix well.
Whip the cream into stiff peaks. Carefully fold into the sour cream mixture.
- 3
Step 3
Spread the sour cream mixture over the chocolate base, smooth the surface, and return to the refrigerator for at least 1.5 hours.
Heat the gelatin dissolved in juice over low heat, stirring constantly, then let it cool.
Wash and dry the grapes. Cut each berry in half and remove the seeds.
Arrange the grapes on the surface of the cake. Coat the top of the cake well with the gelatin mixture.
Refrigerate until completely set, approximately 3 hours.
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