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