Chocolate pie with sea buckthorn

Chocolate pie with sea buckthorn

In the fall, be sure to try making this dressed up and delicious chocolate pie with sea buckthorn! The pie always comes out fabulously tasty and is liked even by those who don’t like sea buckthorn.

Ingredients

Chocolate pie dough:

• 250 g flour
• 100 g dark chocolate
• 150-170 g butter
• 50 g sweet powder

• 150-200 ml cream 20-25%
• 150 g dark chocolate

• 400-500 g sea buckthorn
• 4 testicles
• 120 g sugar
• 70 g butter
• 2 tsp gelatin

Recipe for making a dish at home

1. Leave the butter for the dough for 15-20 minutes at room temperature until it melts perfectly. Beat the melted butter with a mixer until fluffy. Add sugar in a thin stream and beat for a few more minutes until fluffy.
2. Break the chocolate into very small pieces, place in a small bowl and melt, stirring, in a water bath or in the microwave. Cool the melted chocolate to a slightly warm temperature and stir into the buttercream on low speed mixer.
3. Add flour evenly and knead into a soft, pliable dough. Grease a baking dish with oil, place the dough there and smooth it along the bottom with your fingers. Form small sides, cover with a sheet of parchment paper on top and add peas (or rice, beans, etc.) to press the paper to the dough.
4. Bake the chocolate pie crust for approximately 20 minutes at 180C. Meanwhile, break the remaining chocolate into small pieces, place in a small container and pour over the bubbling cream. Stir the chocolate cream until the chocolate is completely dissolved.
5. Remove the pan from the oven, remove the paper with rice, peas or beans, let the cake cool slightly and moderately pour melted chocolate and cream over it. After cooling completely, put the mold with the chocolate base and cream in the refrigerator overnight (that is, in the dark) (at least 4 hours).
6. Remove the eggs from the refrigerator in advance, beat them into a bowl and leave for at least half an hour at room temperature. Separate the sea buckthorn from the branches, pour boiling water over it and drain it after a few seconds.
7. Rub the berries through a sieve to separate the seeds and skin from the pulp. Pour the purchased puree (about 300 g) into a saucepan, put on heat and add sugar and butter. Stirring, bring the sea buckthorn puree to a boil and remove from heat.
8. Beat the eggs with a mixer until fluffy and, without ceasing to beat, pour in the hot sea buckthorn puree in a narrow stream. Pour the resulting mixture into a saucepan and place on low heat. Cook the sea buckthorn custard, stirring constantly, until slightly thickened.
9. Remove the pan from the heat, cover with a lid and leave to cool. Pour gelatin into 50 ml of cool water, stir and leave for 5 minutes. Place the gelatin in a water bath and, stirring, heat until it dissolves (but without boiling). Remove it from the water bath, add it to the sea buckthorn cream and stir.
10. After cooling completely, cover the chocolate layer with sea buckthorn cream and leave the pie in the refrigerator for another 6-8 hours. When serving, you can decorate the pie with melted chocolate or fresh sea buckthorn. Enjoy your tea!

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Sea buckthorn mousse cake with chocolate

When it seems that you won’t be able to amaze yourself or others with any dessert: forget it! Get this idea out of your own head! Sea buckthorn mousse cake is a good example of this. Just look how beautiful it came out! And all this without a gram of dye!

Cakes are cakes, but you better tell me: how do you choose the dessert you want to prepare? Everything is difficult for me. You won't believe how much everything depends on your mood. Not in the mood? Don't try a complicated recipe or experiment! At that moment, I only knew that I wanted to amuse Nikita after defending his diploma and prepare a berry cake. But here’s the annoyance: at the beginning of June, the choice of berries is somehow limited. I have long wanted to bake a carrot cake, but somehow the occasion was not suitable. What do carrots and sea buckthorn have in common, you ask? Apparently, it’s a reddish color, which I’m not phlegmatic about. That’s how I came to the sea buckthorn cake.

I won’t lie: coming up with a new dessert is not easy for me. Apparently, she has not yet fully explored all the secrets and subtleties of cooking. But when I saw the sea buckthorn mousse cake on the three-passions website, I immediately realized that this was exactly what was needed. I just made the biscuit at my own discretion. The secret of my inspiration is simple: beautiful photos and, of course, a “working” recipe, which is guaranteed to result in something delicious. I hope I can also inspire you with my photos. The decor came out simply cool!

Complex recipes no longer frighten me. It took about 4-5 hours to make this sea buckthorn cake, including cleaning the kitchen and making the “eggs”. If you have time, it is natural to comfortably split the whole process into 2 days. By the way, about the “eggs”. This is just sea buckthorn puree with a thickener, but one can say that it is molecular cuisine :) “Caviar” is here just for the sake of decoration and you shouldn’t expect a special taste from it. But the making process was fun! If you have a place to spend your precious time, decorate the cake with just sea buckthorn :)

The fun begins the moment you start cutting the cake. It's like a dark box: you never know what comes out inside. It’s hard to put into words my feelings when I saw the perfectly even cut of this sea buckthorn cake! To this day I still don’t believe that I’m capable of creating such beauty with my own hands :)

That I’m all about beauty, and about beauty, because the taste is in no way inferior to it! Almond sponge cake is complemented by chocolate ganache, and it all ends with sea buckthorn mousse, which is somewhat reminiscent of tiramisu cream. If you want the most pronounced taste of sea buckthorn, add less sugar to the mousse.

Be sure to read the recipe from start to finish before making it! Pay attention to the comments!

Ingredients:

For the biscuit

• 100 g softened butter
• 75 g sugar
• 2 testicles
• 100 g sour cream
• 80 g flour
• 50 g almond flour
• 2 tbsp. cocoa
• 5 g baking powder

For the chocolate ganache

• 160 g bittersweet chocolate
• 110 g cream
• 80 g sea buckthorn puree

For sea buckthorn mousse

• 50 g water
• 170 g sugar
• 4 yolks
• 300 g mascarpone at room temperature
• 100 g sea buckthorn puree
• 220 g cream from 33%
• 12 g leaf gelatin

For jelly

• 200 g sea buckthorn decoction
• 25 g sugar
• 10 g gelatin

For the "eggs"

• 180 g sea buckthorn decoction
• 3 g agar-agar
• 1 cup chilled unflavored vegetable oil

Manufacturing method:

Biscuit

Oven 190º. Baking dish with a diameter of 24 cm.

1. Cream butter and sugar until creamy.
2. Continuing to beat, add the eggs one at a time. Beat until smooth. Add sour cream and stir.
3. Add sifted flour and cocoa, almond flour, baking powder. Knead the dough.
4. Line a 24 cm diameter mold with baking paper, pour the prepared dough on top and bake the sponge cake in a preheated oven for 35–40 minutes.
5. From the cooled biscuit, cut out a circle with a diameter of 22 cm. If there is a “hump” at the top, cut it off. Everything worked out smoothly for me.

Chocolate ganache

Baking dish with a diameter of 22 cm.

1. Melt the chocolate in a water bath.
2. Heat the cream and then pour it into the melted chocolate. Stir until smooth. Add sea buckthorn puree.
3. Place the biscuit in a springform pan with a diameter of 22 cm, pour chocolate ganache on top and place in the refrigerator until set.

Sea buckthorn mousse

Baking dish with a diameter of 24 cm.

1. Pour water into a ladle, add sugar and cook the syrup until the sugar is completely dissolved.
2. Beat the yolks with a mixer until a fluffy mass forms. Continuing to beat, pour in the sweet syrup in a thin stream. Beat until the consistency cools.
3. Soak gelatin in sea buckthorn puree. Once it swells, slightly heat the mixture until the gelatin is completely dissolved.
4. Mash the mascarpone with a spatula and gently fold into the beaten yolks. Add sea buckthorn puree with gelatin there.
5. Whip the cream until soft peaks form. Gently stir them into the sea buckthorn mixture in batches. Try not to disturb the airiness of the mousse.
6. Place a sponge cake with chocolate ganache in the center of a 24cm baking dish. Place the resulting sea buckthorn mousse on top and smooth it out. Place in the refrigerator until completely frozen.

1. Soak the gelatin in the broth. When it swells, add sugar and heat the mixture slightly until the gelatin dissolves.
2. Cool slightly and pour over the frozen mousse.

1. Mix agar-agar with the broth and let sit for a while. Once it swells, bring the mixture to a boil and cook for 1-2 minutes.
2. Using a syringe without a needle, take the resulting mixture and drop it into ice-cold vegetable oil. The drops turned into eggs. If the mixture starts to harden, reheat it again (this is the beauty of agar-agar as opposed to gelatin). The whole point is that the hot solution comes into contact with the ice-cold oil, thus forming a ball.
3. Place the resulting “caviar” on a sieve and thoroughly wash with cool water. Decorate the resulting cake.

Notes:

• Don't forget to remove the butter, mascarpone and eggs from the refrigerator in advance. They should be at room temperature. It is fundamentally!
• Be sure to refrigerate the vegetable oil ahead of time. Place it in the freezer for a couple of hours.
• To obtain almond flour, you can grind whole nuts in a blender. In this case, a small grind is not necessary.
• Again, pay attention to the fact that this recipe requires 2 baking dishes of different diameters (in my case, 22 cm and 24 cm), either of which has removable sides.
• In total, I had 300 g of frozen sea buckthorn, which I crushed with an immersion blender and then rubbed through a sieve. About 180 g of sea buckthorn puree came out. To obtain sea buckthorn infusion, mix the remaining cake with 400 g of water, bring to a boil, cook for 1-2 minutes, strain and cool.
• I prefer to use sheet gelatin in all desserts. It seems to me to be of significantly better quality.

If you are impressed by the recipe, tell your friends about it. Maybe they'll want to try it too? :)

Chocolate sea buckthorn pie

I admit that I have been looking at this pie for quite a long time - I saw its video recipe in one of the favorite culinary shows on our Russian television several years ago...

Since the recipe is seasonal, with the advent of the beautiful autumn, the program is repeated every year. And then the other day she caught my eye again, and again with the same recipe...

Everything seemed so tasty and healthy that I decided to immediately make my long-time dream come true and prepare this amazing autumn pie...

All that was left to do was to purchase the main ingredient – ​​sea buckthorn. All the other components of the pie did not frighten me...

As it turns out, the main thing is to set a goal! After half an hour of searching in the market, I returned home satisfied with a kilogram of sea buckthorn, in anticipation of the magical process of making this wonderful pastry for us!

To do this, you need to go through several steps : kneading the dough, also baking the chocolate base for the pie, making chocolate cream - ganache and preparing the sea buckthorn cream layer for our pie.

The total time for making this dessert is about 2.5 hours plus hardening time.

How difficult: you won’t need any special skills, but the process is quite labor-intensive

For the base of the pie we will need:

There is nothing complicated here - you need to melt the chocolate using a water bath, and then combine it with grated vegetable-cream consistency and sweet powder. We sift flour into this mass and knead a soft, fragrant and very tasty (.) dough.

We put it in the refrigerator for an hour, and then, pinching off small pieces, we form the bottom and sides of our base in a baking dish (I lined it with parchment).

Before placing it in an oven heated to 180 degrees, you need to put another sheet of parchment on the bottom and pour beans (or other weight) on it to avoid deformation of the base during the heat treatment process.

The cake will bake for 20-25 minutes.

For chocolate ganache cream we will take:

- 130 g dark chocolate
- 100 ml cream

There is absolutely nothing complicated here - we combine everything in a large bowl and put it in a water bath. We just need to wait until the chocolate is completely dissolved, and then the mass given to us cools down.

To make a sea buckthorn layer you need to prepare:

— 500 g sea buckthorn
— 250 g sugar
— 5 eggs
— 60 g butter
— 10 g gelatin

This step is perhaps the most labor-intensive and time-consuming.

Before all this, you need to “get” sea buckthorn juice. You can create this using any method at your disposal - I used a blender, and later I simply squeezed out the juice using gauze.

The purchased juice must be quickly placed in a water bath, and in the meantime, quickly beat the eggs with sugar and slowly add the egg mass into the sea buckthorn juice, stirring constantly with a whisk. Over time, butter will also go here.

We stir this whole mass constantly and begin to notice how it begins to thicken evenly. At this step, remove everything from the bath and leave the resulting sea buckthorn custard cream to cool.

Now you can pour cool boiled water over the gelatin, and over time, when it swells, dissolve it in the same water bath and add it to the sea buckthorn cream, mixing vigorously.

Description of the collection of our cake-pie:

Spread chocolate cream onto the cooled base (you can add a few drops to decorate the pie) and put it in the refrigerator for 10 minutes for the ganache to harden.

Later, pour our sea buckthorn custard cream onto the chocolate cream and put it in the refrigerator again - now for 3-4 hours, or better yet, for the whole night (that is, in the dark) .

This is such a handsome guy we have. If you are not afraid of such a long manufacturing process and take a chance, you will get a lot of pleasure from this wonderful, delicious dessert!

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Chocolate pie with sea buckthorn

Chocolate pie with sea buckthorn

? 100 g bitter chocolate,

? 170 g butter,

? 50 g coffee sugar,

– For the chocolate inside:

? 200 g bitter chocolate,

– For sea buckthorn interior

? 60 g butter,

? 125 g coffee sugar,

? 1.5 cups sea buckthorn berries,

Mix softened butter with sugar. Melt the chocolate in a water bath or microwave and add to the sugar-butter mixture. Stir, add flour, knead the dough. Roll it into a ball, put it in a bag and put it in the refrigerator for 1 hour. Preheat the oven to 180–200°C. Place the chilled dough in a greased or lined baking pan, forming the highest sides. Cover the middle with paper or food foil, add dry beans so that the middle of the dough does not rise. Bake for 20-25 minutes, remove beans and paper.

Break the chocolate into pieces, pour in the cream brought to a boil (not boiling!) and stir until the chocolate is completely dissolved. Cool and pour the chocolate-cream mixture into the baked cake base. Place in the refrigerator for several hours until set.

Rub the sea buckthorn berries through a sieve. Place the sea buckthorn puree on the fire, add butter and sugar, bring to a boil while stirring and remove from the heat. In a separate bowl, beat the eggs, pour in slightly cooled sea buckthorn puree. Stir thoroughly and place in a water bath, cook until the cream thickens. Cover the cream with a lid and cool.

Place the 100% cooled sea buckthorn cream on top of the chocolate layer on the pie. Place in the refrigerator for several hours until the sea buckthorn cream hardens.

This text is an introductory fragment.

Read the full book

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