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1
Preheat oven to 180u00b0C (approximately 350u00b0F).
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2
Butter and flour a cake pan and line the bottom with parchment paper.
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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.
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4
Set aside.
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5
Use the mixer's paddle attachment to combine 1 cup sugar, butter and egg yolks on medium speed for 6 minutes.
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6
Add flour, baking powder, cocoa, a pinch of salt and milk and beat for 10 more seconds on medium speed.
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7
Gently fold in stiff egg whites with a rubber spatula until incorporated.
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8
Pour batter into a greased and floured cake pan.
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9
Smooth top of the cake with the spatula. Bake in preheated oven for about 40 minutes.
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10
Test cake for doneness by inserting a toothpick into the center.
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11
If the toothpick comes out clean the cake is done.
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12
For the red fruit curd, soak gelatin in 1 cup of cold water.
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13
In a bowl, combine berries, egg, sugar, heavy cream, butter and cornstarch and mix on high speed for 7 minutes.
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14
Drain gelatin.
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15
Add gelatin and mix for 20 seconds on speed 8. Refrigerate until ready to use.
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16
For the red fruit filling, heat fruit, sugar and vanilla extract in a saucepan over low heat and bring to a boil.
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Stir constantly, until sugar dissolves and mixture is syrupy.
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18
For the chocolate icing, break chocolate into pieces and melt in a water bath or the microwave.
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19
Add butter cut into small pieces and stir well until mixture is smooth and chocolate is melted.
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20
Add powdered sugar and mix for several minutes until smooth and creamy.
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21
For the milk sauce, in a saucepan over low heat, heat milk, butter, sugar and cocoa until sugar and cocoa have dissolved well.
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22
For assembly, let cake cool completely and cut n half.
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23
Place bottom cake half on a serving dish.
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24
Carefully pour milk sauce over the top of the cake to moisten the cake.
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25
Add a layer of red fruit filling on top.
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26
Add a layer of red fruit curd on top of the filling.
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27
Place the other cake half on top.
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28
Pierce the top cake layer several times with a skewer and drizzle with remaining milk sauce.
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29
Let it soak in for a few minutes.
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30
Top with the chocolate icing Place remaining icing in a pastry bag and pipe decorative, small balls on sides of the cake.
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31
Using a round spatula, drag half of each chocolate ball to form a decorative border.
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32
Repeat steps until all sides of cake are decorated.
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33
To serve, cut cake into slices and arrange on plates.
