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!

Prep Time 1

Bake Time 12

Freeze Time 12

Total Time 13 12

Equipment

Ingredients

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 Flexipat® 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 Flexipat®. 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 bonMAT™. Let it cool down while preparing the Chocolate Mousse.

DARK CHOCOLATE MOUSSE

Wash your Flexipat® and put it back on the top of your Medium Perforated Baking Sheet.
Place the Maze Mat at the bottom, with the design facing up. Set aside.
Place the dark chocolate chunks in your Mini Flexipan®. 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 Flexipat® 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 Flexipat® 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 Flexipat® 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 Appétit!

Nutrition

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