"Delight" Chocolate Pastries with Black Currant Jam

"Delight" chocolate pastries - three thin cocoa sponge layers with a black currant jam filling and an airy mascarpone cream, like in tiramisu. Topped with chocolate drizzle and chopped peanuts. This is pure chocolate bliss - I highly recommend it!

"Delight" Chocolate Pastries

A three-layer chocolate sponge with a black currant jam filling and an airy mascarpone cream, decorated with chocolate drizzle and peanuts.

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

Chilling 1 hour hr

Total Time 2 hours hrs

Servings: 8 pastries

Ingredients Method Notes

Ingredients

  

Sponge base

• 35 g cocoa powder
• 90 g flour
• 180 g sugar
• 3-5 eggs 3 duck eggs or 5 chicken eggs

Cream

• 250 g mascarpone cheese
• 2 eggs
• 100 g sugar
• 1 tsp lemon juice

Filling and decoration

• 5 tbsp black currant jam
• 100 g peanuts chopped
• 50 g dark chocolate

Method

 

Sponge

1. Sift the flour with the cocoa. Whip the egg whites to a stable foam, gradually adding the sugar.
2. Add the yolks to the whites one at a time, whipping with a mixer after each. Add the flour-cocoa mix and gently fold in with a spatula.
3. Line the bottom of the pan with a circle of parchment, pour in the batter, and bake in an oven preheated to 180°C for 20 minutes.
4. Let the finished sponge cool, remove from the pan, and split it into three thin layers - using thread or a long sharp knife.

Cream

1. Separate the eggs into yolks and whites. Whisk the yolks by hand with half the sugar; whip the whites with a mixer into a foam with the other half. At the start of whipping, add half a teaspoon of lemon juice to each mixture.
2. Add the mascarpone to the yolk mixture and whisk by hand until fluffy. Once the mixture is smooth, gently fold in the egg whites.

Assembly

1. Spread black currant jam over the bottom layer and cover with the second layer.
2. Spread half the cream over the second layer. Cover with the third layer and spread the remaining cream on top.
3. Chill in the fridge for an hour, then cut into pieces.
   
4. Drizzle each piece with melted chocolate and sprinkle with chopped nuts. Enjoy!
   

Notes

Any jam works, but black currant gives an especially vibrant flavor.

Tips

• Splitting the sponge into three thin layers is easiest with a piece of thread or a long sharp knife - a regular knife will break the layers.
• Lemon juice should go into both the yolk mixture and the egg white foam right at the start of whipping - it makes the cream more stable.
• Jam: any kind works, but black currant is fantastically good - its tartness offsets the chocolate.
• Eggs: the sponge takes 3 duck eggs or 5 chicken eggs - duck eggs are bigger and give a fluffier batter.