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.
Decoration:
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.
Enjoy!
