When it comes to rose-flavoured desserts, people either love them or they don't. There really isn't a middleground. Some people, like myself, love the floral aroma and taste, while others say it tastes like perfume. Granted, sometimes it can venture into that area, especially if rosewater extract is used.
But when fresh roses are used, like in this recipe, the flavour is mild and pleasant, just there enough to compliment the blackberries without overpowering the cake. And to me, roses pair perfectly with berries.
This is one cake I am very proud of, because it combines such wonderful textures - the gentle crunch from the delicate flaked almonds, the fudge chocolate cake, airy blackberry mousse, and a marvellous rose jelly. I simply love everything about it.
On a final note, if you wish, you can use rosewater or even rosewater extract, but please, do not use more than a few drops. Especially if it is an extract or a baking emulsion. It is better to use less, take my word for it.
Ingredients
For the fudge cake base
50 grams plain flour
10 grams unsweetened cocoa powder
1/2 teaspoon baking powder
40 grams granulated sugar
15 millilitres neutral oil
1/2 teaspoon vanilla bean paste
75 millilitres freshly brewed coffee
For the blackberry mousse
150 grams fresh blackberries
20 grams cornflour
75 grams granulated sugar
60 grams vegan block butter
1/2 teaspoon vanilla bean paste
200 millilitres vegan double cream
For the fragrant rose jelly
40 millilitres water
2 fragrant organic roses of your choice, petals only
10 grams cornflour
1/3 teaspoon xanthan gum
20 grams granulated sugar
For the almond crunch
60 grams dark chocolate (70%)
30 millilitres vegan blackberry liqueur or unfined blackberry wine
30 grams flaked almonds, lightly crushed
For the chocolate glaze
50 grams dark chocolate (75%)
15 millilitres neutral oil
Preparation
Start by making the rose jelly, as it needs to be frozen. Remove the rose petals and gently rinse them under cool water to remove any dirt, being very careful not to damage them. Arrange them in a single layer to dry as you work. Bring the water to a boil, remove from the heat, and immediately add in the petals. Cover, and let steep until the water is completely cool. Strain or remove the petals, and pour the water into a saucepan. Mix together the xanthan gum with the cornflour and sugar, making sure it is very well distributed.
Add everything to the saucepan, place over medium heat, and let it come to a boil, stirring often. Once it starts to boil, cook until thickened, about 2-3 minutes, stirring vigorously. As soon as it is done, remove it from the heat, and whisk very well once more, either by a wire whisk or an immersion blender, and transfer it to a 10-cm round cake pan or a pastry ring, lined with baking parchment. Level the top and cover it with a piece of plastic wrap or a round of baking parchment, and place it into the freezer for at least 6 hours, or until frozen solid.
Next, make the chocolate cake. Line a small round cake pan (13 cm) with baking parchment, bottom and sides, and set it aside. Let the oven preheat to 180°C.
Sift together the plain flour, cocoa powder, and baking powder, add in the sugar, and whisk well. Pour in the coffee, oil, and vanilla, and whisk until just combined. Pour the batter into the prepared pan and bake the cake immediately, in a nicely preheated oven, at 180°C, for about 8-10 minutes. Check the cake with a toothpick even before the indicated time, as it will be thin, making sure it stays soft and fudgy. Let it cool in the pan completely.
Next, make the blackberry mousse filling. Place the berries into a blender, add in the sugar and cornflour, and blend until completely smooth. Pour it into a heavy-bottomed saucepan and let it come to a boil over medium heat, stirring often. The batter will be thick, and because there is no additional water, as soon as it starts to boil, whisk vigorously, and cook until glossy, about 2-3 minutes. Remove it from the heat, and add in the diced vegan block butter and vanilla. Blend the butter well into the cooked custard, either with a hand mixer or an immersion blender, cover the top with a piece of cling film, and let it cool down to room temperature, and then place it into the refrigerator for at least 4 hours.
When everything is ready, proceed to assemble the cake.
Whip the vegan double cream until soft peaks form, then remove the fruit custard from the refrigerator and whip it until smooth. Add the cream to the fruit and whip on the highest speed until firm peaks form. Keep refrigerated until filling the cake.
Level the cake if needed, and place a cake ring on a serving platter and line it with a strip of acetate. Melt the dark chocolate and the blackberry liqueur over low heat, add in the flaked almonds, and mix everything well. Quickly pour it into the cake ring, add the cake layer, gently press it down, and leave it to set.
Add half of the blackberry mousse onto the cake layer, position the frozen rose jelly in the centre, and then add the rest of the mousse around it and on top of it. Take your time with this step, making sure there aren't any empty pockets around the insert. Level the top and place the cake briefly in the refrigerator.
For the glaze, chop up the dark chocolate finely, add in the oil, and melt everything together over low heat or in the microwave. Once melted, let it cool down slightly and thicken up, then quickly glaze the cake, and return it to the fridge for at least 8 hours.
Serve well-chilled, with strong coffee, and keep refrigerated until serving. Yields 16 servings.
