Cherry and chocolate mousse cake
Description
The recipe won't take much time. A delicious, tender, and moist cake for true chocolate lovers! For the base, I recommend preparing a homemade sponge cake, preferably a day before assembling the cake. In this case, wrap the cooled sponge cake in plastic wrap and store it in the refrigerator—this will make its flavor richer and more pronounced. Complement the chocolate layers with a delicate mousse, a tangy berry, and enjoy. Baking is complete. Serve at the table.
Instructions
- 1
Step 1
First, preheat the oven to 180 degrees. Let's start preparing the chocolate sponge cake. Melt the chocolate with butter over low heat (or using a double boiler). The main thing is to prevent the mixture from boiling. Let it cool.
- 2
Step 2
Sift flour, cocoa, and a pinch of salt into a deep bowl.
- 3
Step 3
Beat the eggs with sugar into a fluffy mixture.
- 4
Step 4
Add the beaten eggs and melted chocolate to the flour mixture, gently mixing the batter with a spatula. Pour the sponge cake batter into a greased pan (20-22 cm in diameter) and bake for 25-30 minutes. Then cool on a wire rack.
- 5
Step 5
Let's prepare the filling. Remove the pits from the cherries. Place the berries in a saucepan, add sugar and balsamic vinegar. Put the saucepan over heat and cook the berries for 10-15 minutes. Then drain the cherries in a colander.
- 6
Step 6
In another saucepan, combine the chocolate, 40 g of cream, and butter, and place over low heat. Melt the chocolate with the butter and cream, stirring constantly, until smooth and homogeneous.
- 7
Step 7
Beat the egg whites with sugar into a fluffy mass. If you're concerned about raw eggs, you can use albumin instead. It's available at baking supply stores. Dissolve 10 g of albumin in 70 ml of water and beat it just like regular egg whites.
- 8
Step 8
Whip the cream. If desired, you can add a cream stabilizer while whipping.
- 9
Step 9
Pour a small amount of water over the gelatin, let it swell, then dissolve it over low heat without bringing to a boil. Combine whipped cream, egg whites, gelatin, vanilla, and chocolate-cream mixture. Refrigerate the chocolate mousse for 30-60 minutes until it thickens. The mixture should set and resemble a thick cream.
- 10
Step 10
Cut the sponge cake in half lengthwise with a long serrated knife. Prepare the soaking syrup. You can buy ready-made syrup or make your own—for example, by boiling a syrup from 1/2 cup sugar and 1/4 cup water. For assembling the cake, I use an adjustable diameter pastry ring. Place one cake layer and moisten it with half of the syrup. Spread cherries on top, then cover with half of the mousse.
- 11
Step 11
Cover the mousse with the second biscuit layer, pour over the soaking syrup, then add the mousse. I recommend leaving a little mousse for decorating the sides of the cake. Refrigerate the cake for 2 hours.
- 12
Step 12
Remove the cake ring. Spread the mousse on the sides of the cake and refrigerate for at least 2 more hours. Before serving, decorate the cake with chocolate pieces and cherry berries.