Monday, 28 July 2014

Chocolate mousse cake with sour cherries

I spent the last few weeks experimenting with different types of chocolate creams and fillings. I like this one especially because of its mousse-like texture as well as amazing flavour. Paired with sour cherries and simple chocolate sponge it makes a killer cake that is easy enough to make.

You will need :

For the cake base (16 cm Ø springform pan):
3 eggs, separated
3 tbsp powdered sugar
3 tbsp flour
1 tbsp cocoa powder

For the filling:
2 egg yolks
2 tbsp brown sugar
1 tbsp (or 2 or 3…) rum
100 g dark chocolate
200 g mascarpone
150 g Greek yoghurt
250 ml whipping cream
1 tbsp powdered sugar
200 g sour cherries (frozen or canned, either way put them in a strainer but save the liquid/syrup)

For the chocolate wrap:
100 g dark chocolate

Make the cake base:

First beat the egg whites with half of the sugar until it forms stiff peaks.

In another bowl, beat the egg yolks with the other half of the sugar until the mixture is quite pale yellow.

Using a spatula, gently fold the egg whites, flour and cocoa powder into the egg yolk mixture. 

Pour the batter into a spring form pan lined with parchment paper.

Bake at 180°C for about 20 minutes.

Let the cake cool slightly than cut it into two layers. Let them cool completely.

Make the chocolate mousse cream:

Put a bowl with the egg yolks, brown sugar and a dash of rum over a pot of simmering water (make sure the bottom of the bowl is not touching the water). Mix them using either a whisk or a hand mixer (on very low speed). Make sure the water is just barely simmering and that you’re mixing constantly. This will take from 10 to 15 minutes. Remove the bowl from the heat and let the cream cool.

Now melt the chocolate over a pot of simmering water. Let that cool too.

In a large bowl combine the egg cream, mascarpone and Greek yoghurt. Mix them all together with an electric mixer until the mixture is smooth and lump free. Mix in the chocolate.

In a separate bowl, whip the cream with a tablespoon of powdered sugar. Then add the cream to the chocolate mixture.

At this point it’s a good idea to taste the cream you’ve made. It might not be sweet enough for your liking so you can add some more powdered sugar if you wish.

Assemble the cake:

Brush the bottom layer of cake with the sour cherry syrup you saved, than place a cake ring around it.
Fill the cake with a layer of mousse cream, add the sour cherries and cover with another layer of cream. 

Cover with the other layer of cake. Save some of the cream for decorating the top of the cake.
Let the cake rest in the fridge for about two hours.


Melt about 100 g of dark chocolate over a pot of simmering water.

Fold a long piece of aluminium foil two times horizontally (it should be at least as wide as the cake is tall), than place it onto another piece of foil or parchment paper (that will catch any excess chocolate).

Pour the melted chocolate on the folded piece of foil and spread it evenly. Let it cool for a bit, but it should still be soft or you won’t be able to work with it.

Take the cake out of the fridge and remove the cake ring. Place the chocolate covered foil around the cake. 
It shouldn’t be very tight, because we’re going for the “crinkly paper look”. Then take the top part of a springform pan you used earlier and place it around the foul wrap. Close it so the foil gets wrinkled and pushed towards the cake. Put it back in the fridge for about 45 minutes, than you can remove the foil.

To finish the cake, decorate the top any way you like with the mousse cream you saved earlier.