Cherry & Chocolate Mousse Cake with Kirsch
Cherry Season is here!
Also, with the incredible heat we have been having, it’s been quite nice preparing this Cherry & chocolate Mousse. Of course, I had to add some Kirsch to it đ
The recipe I am sharing with you is the one from Marion (@novice_en_cuisine) where it is originally baked with a Chocolate Cake and a Pineapple Mousse. You will find Marion’s recipe right HERE!
Enjoy & Bon AppĂŠtit!
As always, you will find the Step-by-Step Video below the recipe.Â
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Cherry & Chocolate Mousse Cake with Kirsch
Cherries are in Season and what else than preparing a delicious Mousse Cake with a splash of Kirsch in it!
Equipment
Ingredients
APPLE CAKE BATTER BASE
- 3 tbsp (40 g) sugar
- 1 egg
- 1/2 cup (120 g) apple sauce
- 1/3 cup (65 g) Greek yogurt
- 4 tbsp (60 g) flour
- 1.5 tsp (7 g) baking powder
DARK CHOCOLATE MOUSSE
- 1 2/3 cups (280 g) dark chocolate chunks
- 1/3 cup (80 g) milk
- 1 1/3 cups (320 g) heavy whipping cream
KIRSCH CHERRY MOUSSE
- 16 oz (450 g) Fresh Cherries (Washed and Stones removed)
- 1/2 cup (100 g) sugar
- 1 Tbsp (15 g) Kirsch spirit
- 3/4 cup (90 g) confectioners sugar
- 1 2/3 cups (400 g) heavy whipping cream
- 6 sheets (12 g) gelatin
Instructions
APPLE CAKE BASE
- Preheat oven to 350F/180C.
- Place your Square FlexipatŽ Mold on the top of your Medium Perforated Baking Sheet. Set Aside.
- In a mixing bowl, whisk together sugar and egg.
- Whisk in the apple sauce and Greek yogurt.
- Sprinkle in the flour and baking powder. Whisk until smooth.
- Gently pour over the apple sauce preparation into your FlexipatÂŽ. Move your Mold around for the batter to spread evenly.
- Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your base from 10min)
- While your cake is in the oven, place your mixing bowl, whip and whipping cream in the freezer, this will allow your Mousse to have a better consistency.
- Once your apple cake is out of the oven, let it cool down for about 5min and then flip over the bonMATâ˘. Let it cool down while preparing the Chocolate Mousse.
DARK CHOCOLATE MOUSSE
- Wash your FlexipatÂŽ and put it back on the top of your Medium Perforated Baking Sheet.Â
- Place the Maze Mat at the bottom, with the design facing up. Set aside.
- Place the dark chocolate chunks in your Mini FlexipanÂŽ. Heat in the Microwave for 30 seconds at a time. Once out of the microwave, using your mini whisk, mix until smooth. Transfer onto a mixing bowl. Set aside.
- Heat the milk in the microwave for 15 seconds at a time until lukewarm. Then whisk it into your melted chocolate.
- Take your mixing bowl out of the Freezer. Whip the heavy whipping cream until stiff peaks. Then, using a spatula carefully fold it into your chocolate preparation. A 1/3 of cream at a time.
- Gently brush some of your Preparation on the Maze Mat, and then pour the rest of your preparation. Spread evenly using your offset spatula.
- Place your Chocolate Mousse in the freezer for 30 minutes, while preparing the Cherry Mousse.
KIRSCH CHERRY MOUSSE
- Place the gelatin in a small bowl full of cold water. Let it set for 10min.
- Wash and remove the stones of your cherries. Place the cherries in your blender and mix on high until liquid.
- In a small sauce pan, heat on medium the cherry sauce with the sugar.
- In-between, place your clean mixing bowl, whip and whipping cream in the freezer, for a second round.
- Once the sugar has melted, remove from heat. Then, drop the scooped gelatin in, mix until dissolved and add the Kirsch. Let it cool down in a cold water bath.
- Take your mixing bowl out of the Freezer. Whip the heavy whipping with the Confectioners' sugar until cream stiff peaks. Then, using a spatula carefully fold it into your Cherry preparation. A 1/3 of Crème Chantilly at a time.
- Take your FlexipatÂŽ out of the Freezer. Spread your Preparation over the Chocolate mousse evenly using your offset spatula. Let it set for 30 minutes.
- Then, Take your FlexipatŽ out of the Freezer and add on top your Apple Cake Square. Cover tighly with a plastic wrap. Freeze overnight.
- The following day, take your Cherry & Chocolate Mousse Cake out of the freezer 5 hours prior eating. Remove the FlexipatÂŽ Mold and flip the Mousse Cake over a serving plate. Then, gently peal off the Maze Mat. Set aside until it is time to enjoy. Bon AppĂŠtit!
Video
Special Notes
Nutrition
Nutrition Facts
Cherry & Chocolate Mousse Cake with Kirsch
Amount Per Serving
Calories 508
Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 22g138%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Cholesterol 96mg32%
Sodium 90mg4%
Potassium 161mg5%
Carbohydrates 46g15%
Fiber 4g17%
Sugar 36g40%
Protein 6g12%
Vitamin A 933IU19%
Vitamin C 3mg4%
Calcium 90mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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