Description
Delicious mousse cake with a thick layer of cherries. Perfect combination and a showstopper on your next sweet table!
Ingredients
Scale
For the base
- 2 cups (260g) all-purpose flour
- 1/4 cup (30g) cocoa powder
- 1/2 cup (100g) sugar
- 2/3 cup (150g) butter
- 1 medium egg
For the cherry filling
- 2 glasses/cans pitted sour cherries (about 25 oz. net weight)
- 1 1/4 cups (300ml) cherry juice (or the water from the glasses/cans)
- 3 tbsp. cornstarch
- 2 tbsp. sugar
- juice of 1/2 organic lemon
For the chocolate mousse topping
- 3.5 oz. (100g) Ritter Sport semi-sweet chocolate
- 1.7 oz. (50g) Ritter Sport espresso chocolate
- 1/3 cup (80ml) milk
- 3 gelatin leaves
- 1 medium egg, divided
- 1/4 cup (50g) sugar (plus 1 tbsp.)
- 7 oz. (200g) heavy cream
For the decoration
- whipped cream, confectioners’ sugar or chocolate sprinkles
Instructions
- Mix the flour with cocoa, and sugar in a large bowl. Add the cold butter in small pieces and cut into pea-sized pieces with a pastry blender or knife. Add the egg and mix everything until the dough starts coming together. Form a ball, flatten a bit and wrap in plastic wrap. Place in the fridge for about 45 minutes.
- While the dough is resting, prepare the cherry filling. Drain the cherries (keep the liquid if you want to use it for the cake). Add 1 1/4 cups of cherry juice (or the liquid from the glasses/cans) together with the lemon juice to a large pot. Take about 2-3 tablespoons of that juice/liquid and mix in a small bowl with the cornstarch and sugar until smooth. Bring the cherry juice in the pot to a boil and then mix in the cornstarch mixture until you get a nice thick pudding. Add the drained cherries and mix. Set aside to cool down completely.
- Preheat the oven to 350°F (180°C). Line a 9 inches (23cm) springform tin, grease lightly and set aside. Take the dough out of the fridge, cut off about 1/4 and keep for later. Roll out the rest of the dough on a floured surface larger than the springform. Transfer to the tin and press to the bottom and sides. The dough should slightly overlap the edge, so it won’t shrink too much when baked. Prick the bottom with a fork, place a piece of baking parchment in the tin and fill with baking beans. Blind bake for 18 minutes, remove the paper and baking beans and bake another 3 minutes. Take out of the oven and carefully cut off the overlapping dough with a sharp knife. Let cool down completely. Roll out the dough you kept and make some decorations, e.g. leaves or stars depending on the season. Place on a baking sheet with baking parchment and bake for 6-8 minutes depending on the thickness of the dough. Take out of the oven and let cool down.
- Chop the chocolate coarsely and melt together with the milk in a bowl over a pot with simmering water (or microwave), mix until well combined. Set aside and let cool down a bit.
- Let the gelatin leaves soak in cold water for about 5-8 minutes. Divide the egg and whisk the egg yolk with 1/4 cup of the sugar in a bowl over a pot with simmering water until light and fluffy. Add the melted chocolate and mix well. Drain the gelatine leaves and mix with the still warm chocolate mixture until dissolved completely. Set aside to let cool down a bit.
- Whisk the egg white until foamy, gradually add the tablespoon of sugar and whisk until stiff peaks form. Whisk the heavy cream as well until stiff peaks form. Fold both into the cooled chocolate mixture, try to keep as much volume as possible.
- Spread the cherry filling on top of the cooled cake base to get one even layer. Add the chocolate mousse on top and smooth out if needed. Place in the fridge and let cool for at least 4 hours (or overnight). Decorate with some whipped cream or confectioners’ sugar and the baked decorations before serving.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12