Chocolate Cherry Mousse Cake Recipe
Ingredients
| Chocolate Sponge Cake | ||
| CHOCOLATE MOUSSE | ||
| Milk | 1 1/2 Cup (16 tbs), divided | |
| 1/3 cup Dutch-processed cocoa powder | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Cornstarch | 2 Tablespoon | |
| Bittersweet chocolate | 3 Ounce, finely chopped | |
| Kirsch | 1 Tablespoon | |
| Unsalted butter | 1 1/2 Cup (16 tbs) | |
| 1/2 cup cherry preserves | ||
| Sweet cherries | 12 Ounce, frozen | |
| GLAZE | ||
| Heavy cream | 1/2 Cup (16 tbs) | |
| Bittersweet chocolate | 4 Ounce, finely chopped | |
| Sweet cherries | 12 , garnish | |
Directions
MAKING
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.
FINALIZING
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.
SERVING
24 Slice with a sharp knife dipped in a glass of hot water. Serve chilled.
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.
FINALIZING
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.
SERVING
24 Slice with a sharp knife dipped in a glass of hot water. Serve chilled.
Chef
