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