Chocolate Cherry Mousse Cake

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How to cook Chocolate Cherry Mousse Cake:

Chocolate Cherry Mousse Cake

This week I make a chocolate cherry cake with a chocolate mirror glaze finish. You can find the recipe below (I use the Silikomart silicone mold Essenziale 1000, which is 18cm diameter x 4cm height)

Chocolate sponge cake (16cm pan)

  • 2 eggs
  • 70g sugar
  • 48g cake four
  • 12g cocoa powder
  • 15g milk
  • 15g unsalted butter

Bake the cake at 170C for about 30 minutes, let it cool down completely before cutting into 2 sheets. Moist the cake sheets with cherry syrup.

Cherry compote

  • 200g cherries
  • 40g sugar
  • 50ml water
  • 25ml Kirsch (cherry liquor)
  • 1/2 tbsp lemon juice

Puree half the amount of the cherry compote and cut the rest of the cherries into half

Cherry mousse

  • puree half the amount of cherry compote and sift through to get about 70-80g cherry puree
  • 2 gelatine leaves (3g)
  • semi whip 160g heavy cream with 20g sugar

Chocolate mousse

  • microwave 80g dark chocolate with 60g heavy cream to melt the chocolate
  • fold with 150g semi whipped cream

Chocolate mirror glaze

  • 70g water
  • 80g sugar
  • 80g glucose syrup
  • 80g condensed milk
  • 80g dark couverture chocolate
11:12 Original Desserts

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