Cherry choco­late mousse cake

Choco­late mousse, cake and Black For­est flavours – all in one fab dessert.

Woman (UK) - - Recipes -

SERVES 8 PREP 20 MINS Plus SET­TING COOK 15 MINS

✱✱85g golden caster sugar ✱✱3 large eggs ✱✱25g plain flour ✱✱35g co­coa pow­der ✱✱2 x 390g jar black cher­ries in kirsch, drained and juice re­served ✱✱whipped cream, choco­late curls and edi­ble gold glit­ter, to dec­o­rate ✱✱FOR THE MOUSSE ✱✱165g dark choco­late ✱✱6 large eggs, sep­a­rated

1 Heat oven to 200c, gas 6. grease and line a 23cm cake tin with bak­ing pa­per. Whisk sugar and eggs to­gether in a bowl un­til creamy. Sift in the flour and co­coa pow­der. Lightly fold in. Pour mix­ture into cake tin and bake for 12-15 mins. cool.

2 Line a 20cm cake tin with bak­ing pa­per. Trim cake to fit into 20cm tin. Prick with a skewer and driz­zle over half the re­served juice from the cher­ries. cover with the cher­ries, re­serv­ing a few for dec­o­ra­tion.

3 For the mousse, melt the choco­late in a bowl over a pan of sim­mer­ing wa­ter. cool slightly, then stir in egg yolks. Whisk egg whites un­til stiff, fold into the choco­late mix­ture, then spoon over the cher­ries. chill for at least 4 hours or freeze for up to 3 months.

4 Dec­o­rate with swirls of whipped cream, the re­served cher­ries, choco­late curls and a sprin­kle of edi­ble gold glit­ter. Per serv­ing: 352 cals, 15g fat (6g sat­u­rated), 43g car­bo­hy­drates

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