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Black Forest Mousse Cake

Black Forest Mousse Cake

This dessert was inspired by the classic black Forest cake. this rendition features light and airy dark chocolate and white chocolate mousse layers, topped with whipped cream and chocolate shavings. the secret, though, is that juicy and boozy cherry filling hiding between the two chocolate layers. plus, this mousse cake is deceptively easy to make.

Serves

Makes 8

WHAT YOU NEED

Cherry Filling

1/4 cup (59ml) water
1 1/2 tsp (5g) powdered gelatin
340g (12oz) pitted black cherries (frozen)
100g (3.5oz) granulated sugar
1/4 cup (59ml) Kirsch liqueur

Chocolate Mousse

1/4 cup (59ml) water
1 1/2 tsp (5g) powdered gelatin
340 g (12oz) semisweet chocolate, chopped or chips
Pinch of salt
1 tsp vanilla extract
2 tbsp (24g) granulated sugar (optional)
4 egg yolks
1 1/2 cups (355ml) plus ⅓ cup (79ml) chilled whipping cream, divided

White Chocolate Mousse

1/4 cup (59ml) water
1 1/2 tsp (5g) powdered gelatin
226g (8oz) white chocolate, chopped or chips
Pinch of salt
1 tsp vanilla extract
3 egg yolks
1 1/4 cups (296ml) chilled whipping cream, divided

Stabilized Kirsch Whipped Cream

2 tbsp (30ml) water
1/2 tsp powdered gelatin
1 cup (236ml) plus 1/2 tbsp (7ml) chilled whipping cream, divided
2 tbsp (30ml) Kirsch liqueur
1/4 cup (33g) confectioners’ sugar

To Decorate

Shaved chocolate

WHAT TO DO

CHERRY FILLING

Place the water in a small bowl and sprinkle the gelatin over the surface. Let the gelatin bloom for 10 to 15 minutes.

Place the frozen black cherries and granulated sugar in a saucepan over medium heat and cook for 30 minutes, stirring frequently, to soften the cherries and create a cherry syrup. Fresh cherries will cook in a shorter time. Pour the cherries through a strainer to let the juices separate (do not squeeze or crush the whole cherries). Measure the cherry syrup, and add enough water to make 1/2 cup (118 ml) of liquid. Return the liquid and cherries to the saucepan, add the kirsch liqueur and bloomed gelatin and cook over low heat to dissolve the gelatin (take care not to let the syrup boil). Pour the cherry mixture into a flat bowl and let it set in the fridge.

CHOCOLATE MOUSSE

Line the bottom of a 3-inch (8-cm) tall, 8-inch (20-cm) wide springform pan with parchment paper. Line the sides with acetate paper or parchment paper.

Place the water in a small bowl and sprinkle the gelatin over the surface. Let the gelatin bloom for 10 to 15 minutes.

Place the semisweet chocolate in a heatproof bowl. Microwave in 30-second intervals to melt the chocolate, stirring in between. Add the bloomed gelatin, salt, vanilla, granulated sugar (if using, for a sweeter mousse), egg yolks and 1/3 cup (79 ml) of the cream and stir to form a smooth chocolate sauce. Microwave for 30 seconds (or more) to completely dissolve the gelatin and sugar in the chocolate. Let cool a bit (but don’t let the chocolate set).

Place the remaining 1 1/2 cups (355 ml) of cream in a cold metal bowl and whip with a mixer at medium speed until you get soft peaks. Add one-third of the cream to the cooled chocolate mixture and fold it in. Then fold in the rest of the cream in one or two additions. Spoon the chocolate mousse into the prepared pan, and let it set in the fridge for about an hour.

When the mousse layer has set, spoon the cherry filling on top with a 1/2- to 3/4-inch (1.3- to 2-cm) gap around the edges (this cherry filling is quite soft, so it need not be intact—you can break it up into pieces if you like). Transfer to the fridge until the white chocolate mousse is ready.

WHITE CHOCOLATE MOUSSE

Place the water in a small bowl and sprinkle the gelatin over the surface. Let it bloom for 10 to 15 minutes.

Place the white chocolate in a heatproof bowl. Microwave in 30-second intervals to melt the chocolate, stirring in between. When the chocolate has melted, add the bloomed gelatin, salt, vanilla, egg yolks and 1/4 cup (59 ml) of the cream and stir to form a smooth chocolate sauce. Microwave in 30-second intervals to completely dissolve the gelatin and chocolate. Let cool (but don’t let the chocolate set).

Place the remaining 1 cup (236 ml) of cream in a cold metal bowl, and whip with a mixer at medium speed until you get soft peaks. Add one-third of the cream to the cooled chocolate mix and fold it in. Then fold in the rest of the cream in one or two additions.

Spoon the white chocolate mousse over the chocolate and cherry layers in the prepared pan, and let it set in the freezer overnight.

STABILIZED KIRSCH WHIPPED CREAM

Place the water in a small bowl and sprinkle the gelatin over the surface evenly. Set aside for 10 to 15 minutes to let the gelatin bloom. Microwave the bloomed gelatin in 10-second intervals, stirring in between, until the gelatin has completely dissolved (take care not to let the gelatin boil).

Add 1 cup (236 ml) of the chilled whipping cream, kirsch liqueur and confectioners’ sugar to a cold bowl. Whisk with the whisk attachment at medium speed. Add the remaining 1/2 tablespoon (7 ml) of cream to the hot, dissolved gelatin mix. Add this gradually to the cream that is being whipped (being careful to pour it near the whisk, so that the gelatin gets mixed in with the cream immediately!) Whisk gently until you get stiff peaks.

Place the cream in a pastry bag with a large open star or closed star tip. Use immediately.

DECORATE

Gently release the frozen mousse cake from the springform pan and remove the acetate paper or parchment paper. Smooth the sides if needed, using a warm spatula. Transfer the frozen mousse cake to a serving tray and place the cake in the fridge or on the counter to thaw slightly. The cake is easier to cut into when it is firm.

Pipe a whipped cream border on top and fill the center with chocolate shavings. Refrigerate until ready to serve.

Recipe extracted from Secret-Layer Cakes by Dini Kodippili, Founder of The Flavor  Bender (Page Street Publishing Co, $19.99).


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