It is difficult to believe that the carnival is over. I feel like I have only just bought gifts for Christmas, but soon we will be preparing Easter eggs and the Easter basket. Probably the sweetest day of the year is just in front of us. Fat Thursday is usually full of doughnuts and angel wings. This year I decided to break away from the traditions and honour Fat Thursday with a small chocolate-currant cake with pomegranate. I don't know if we will also be tempted to eat some delicious, fresh doughnuts, but we can make this day a cheat day.
175g of flour
3 tablespoons of cocoa
75g of brown sugar
1 tablespoon of blackcurrant jam
1 tablespoon of vinegar
1 teaspoon of baking powder
75g of melted butter
250ml of water or milk
150ml of 30% sweet cream
200g of mascarpone cheese
100g of chocolate
1 teaspoon of cocoa
4 tablespoons of blackcurrant jam
fruit and chocolate for decoration
Heat the oven up to 170C. Cover a round cake tin (20cm) with some baking paper.
Mix the wet ingredients of the dough: the flour, cocoa, sugar, and baking powder in a bowl. Add the rest of the ingredients and mix them in. Put the dough into the cake tin and bake for 45-50 minutes. Leave the cake to cool down.
Melt the chocolate in a bain-marie. Leave to cool down. Whisk the mascarpone cheese with the sweet cream into a fluffy mixture. Add the chocolate and cocoa. Cut the cake into halves. Smooth the bottom layer with the blackcurrant jam and put 2/3 of the cream onto it. Cover with the top of the cake. Smooth the top layer of the cake with the rest of the cream and decorate with the fruit and chocolate.
Leave in the fridge to cool down.
Enjoy your meal!