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Chocolate Cherry Mousse Cake Recipe
|Chocolate sponge cake||1|
|For chocolate mousse|
|Milk||1 1⁄2 Cup (24 tbs), divided|
|Dutch-processed cocoa powder||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unsalted butter||1 1⁄2 Cup (24 tbs) (At Cool Room Temperature, 3 Sticks)|
|Cherry preserves||1⁄2 Cup (8 tbs)|
|Sweet cherries/Thawed frozen sweet cherries||12 Ounce, pitted|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Bittersweet chocolate||4 Ounce, finely chopped|
|Sweet cherries||12 (With Stems Attached, For Garnish)|
Calories 314 Calories from Fat 213
% Daily Value*
Total Fat 24 g37.3%
Saturated Fat 14.9 g74.5%
Trans Fat 0 g
Cholesterol 80.9 mg
Sodium 50.2 mg2.1%
Total Carbohydrates 25 g8.2%
Dietary Fiber 2 g7.9%
Sugars 19.2 g
Protein 2 g3.9%
Vitamin A 14.1% Vitamin C 3.2%
Calcium 4.2% Iron 2.2%
*Based on a 2000 Calorie diet
1 Cut the cake in half horizontally. Reserve one half for another use.
2 For the mousse: In a small saucepan or the microwave, heat 1/2 cup of milk .
3 In a heavy-bottomed medium saucepan, combine cocoa and sugar . Gradually whisk in the hot milk to dissolve the cocoa (a paddle-shaped "sauce" whisk works best). Add the yolks and whisk well.
4 Sprinkle the cornstarch over the remaining 1 cup of the milk and whisk to dissolve; add to the saucepan.
5 Whisking often (a flat "roux" whisk works best), and being sure to reach the corners of the saucepan, bring to a full boil over medium heat; the mixture will be very thick.
6 Remove from the heat and add the chopped chocolate. Let stand for 1 minute, then whisk until the chocolate melts.
7 Rub through a wire strainer into a medium bowl set in a larger bowl of ice water. Stir in the kirsch, (optional). Cool completely, whisking often.
8 In a heavy-duty electric mixer fitted with the whisk, transfer the cooled chocolate mixture.
9 On medium-high speed, add the butter, one tablespoon at a time, occasionally increasing the speed to high for about 10 seconds to ensure smooth blending, until the mixture is smooth and fluffy.
10 On an 8-inch cardboard cake round, place the cake.
11 In a small saucepan, bring the cherry preserves to a boil over medium heat. Strain though a wire sieve into a small bowl, rubbing the cherries through the sieve.
12 Spread the warm preserves over the cake. Spread a thin layer of the mousse over the preserves.
13 Arrange the cherries in concentric circles over the mousse. Spread almost all of the mousse in a thick layer to completely cover the cherries. 14 Using the remaining mousse, frost the sides of the cake and make the top as level as possible. (Don't worry about making the cake look perfect at this step, as it will be easier to smooth later.)
15 Refrigerate, uncovered, until chilled and firm, at least for 4 hours or overnight.
16 For the glaze: In a small saucepan, bring the cream to a simmer over high heat.
17 In a medium bowl,place the chocolate . Add the hot cream, let stand for 1 minute, then whisk until smooth.
18 Let stand until cooled but still pourable,for about 5 minutes.
19 Smooth the filling mousse with a metal spatula that has been rinsed under hot water, giving it an even shape.
20 Place the cake on a wire rack over a jelly-roll pan. Pour all of the glaze over the cake.
21 Using an offset metal spatula, smooth and coax the glaze over the top of the cake, letting the glaze run down the sides.
22 Use the spatula to gather the glaze on the sheet, and touch up any bare spots.
23 Arrange the cherries around the top edge of the cake as a garnish. Refrigerate until the glaze is set,for at least 20 minutes.
24 Slice with a sharp knife dipped in a glass of hot water. Serve chilled.