Chocolate Cherry Mousse Cake

Chocolate Cherry Mousse Cake
Recipe by Beth Jackson Klosterboer, Hungry Happenings

Flourless Chocolate Cake Layer:

7 ounces semi-sweet chocolate, finely chopped

6 tablespoons unsalted butter

1 1/2 teaspoons pure vanilla extract

4 large eggs, separated

pinch of salt

1/3 cup light brown sugar


Instructions:

  • Preheat oven to 325 degrees Fahrenheit.
  • Generously grease the sides and base of a heart shaped springform pan with butter.
  • Melt chocolate and butter in a double boiler set over low heat. 
  • Allow to cool for 5 minutes, then stir in vanilla and egg yolks.
  • Whisk egg whites and salt until foam forms.  
  • Sprinkle in about 1/2 of the brown sugar and whisk until combined.  
  • Add the rest of the brown sugar and whisk to soft peaks.
  • Fold whipped egg whites into the chocolate. 
  • Pour batter into springform pan and bake for 15-18 minutes until cake has risen, and springs back when touched in the center.
  • Cool completely for one hour. The cake will fall as it cools. 

Chocolate Mousse Layer:

1 1/2 cups heavy whipping cream

3 tablespoons water

3 tablespoons sugar

3 egg yolks, room temperature

12 ounces semi-sweet chocolate, melted


Instructions:

  • Whisk whipping cream to soft peaks. Set aside.
  • Pour water and sugar in a small saucepan and bring it to a boil over medium heat.
  • Whisk egg yolks in a medium bowl.
  • Slowly drizzle the hot sugar syrup (water and sugar) into the eggs, whisking continuously. 
  • Stir into melted chocolate.
  • Fold whipped cream into chocolate until light and fluffy. 
  • Spread evenly over flourless chocolate cake.
  • Refrigerate for at least 15 minutes.

White Chocolate Cherry Mousse Layer:

3/4 teaspoon powdered gelatin

1 tablespoon cold water

1 1/2 cup heavy whipping cream, divided

6 ounces white chocolate, finely chopped

1/2 cup - 1 cup finely chopped maraschino cherries


Instructions:

  • Sprinkle gelatin over water. Set aside for 5 minutes.
  • Bring 1/2 cup heavy whipping cream just to a boil. 
  • Remove from heat and stir in gelatin until dissolved.
  • Pour over white chocolate. Let sit one minute, then stir until melted. 
  • Whisk remaining 1 cups heavy whipping cream to stiff peaks. 
  • Fold whipped cream into white chocolate. 
  • Fold maraschino cherries into white chocolate mousse, leaving a few to sprinkle on top of the cake.
  • Spread evenly over chocolate mousse layer.
  • Refrigerate cake for at least 2 hours before serving.