- 80 grams of wheat flour
- 50 grams of sugar
- 40 grams of cocoa powder
- 30 grams of butter
- 4 eggs
Ingredients for the sour cherry mousse:
- 250 grams of frozen sour cherries
- 200 grams of mascarpone
- 60 grams of sugar
- 2 grams of gelatin
Ingredients for the chocolate mousse:
- 200 grams of fresh cream
- 130 grams of milk chocolate
- 30 grams of sugar
- 1.5 grams of gelatin
Ingredients for the glaze:
- 100 milliliters of water
- 60 grams of fresh cream
- 40 grams of sugar
- 30 grams of cocoa powder
- 20 grams of butter
Prepare the dough:
Beat the eggs with the sugar for 10 minutes until they triple the initial volume. Add the strained cocoa powder and the flour and mix slowly.
Add the melted butter (cooled) and mix until incorporated.
Pour the dough in an oven tray and let it bake at 180 Celsius degrees for 20 minutes or until ready.
When done, take it out from the tray and let it cool!
Prepare the sour cherry mousse:
In a pan, add the sour cherries and the sugar and let them simmer at slow fire for 10 minutes, mixing from time to time.
Meanwhile hydrate the gelatin.
Remove the sour cherries from the fire and mash them in a blender. While still worm incorporate the gelatin.
Strain the cherries and let them cool.
Mix the mascarpone cheese for a few seconds and add the strained sour cherry thick juice.
You can leave a few entire cherries as we did.
Mix until well incorporated and put it aside.
Prepare the chocolate mousse:
Hydrate the gelatin.
Melt the chocolate and let it cool a bit. Add the gelatin and mix until well incorporated.
Separately beat the fresh cream with the sugar until stiff and then add the cooled melted chocolate.
Mix until well incorporated.
Assembling the cake:
Cut the dough in two layers.
On a plate, add a detachable circle. On the bottom of it add one layer of dough.
Above this layer, add the chocolate mousse and above the sour cherry mousse. Put it in the fridge for 30 - 50 minutes to settle, then add the second layer of dough and let it in the fridge over night.
The next day, prepare the glaze:
In a pan, mix the cocoa powder with the fresh cream, the sugar, the water and the butter and let them simmer for a few minutes at slow fire, mixing continuously.
Let it cool!
When cooled, pour the glaze over the cake. You can decorate it with sour cherries, strawberries and white chocolate.
Keep the cake in the fridge until serving!
Enjoy!
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