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Sour Cherry Chocolate Mousse Cake

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Sour Cherry Chocolate Mousse Cake

Sour Cherry Chocolate Mousse Cake

amanda

Equipment

  • - Stand Mixer with Paddle Attachment: Ideal for combining cherry puree and chocolate mousse smoothly and efficiently.

  • - High-Speed Blender: Useful for creating smooth cherry puree and melting chocolate without burning it.

  • - Stainless Steel Mixing Bowls: Various sizes can be used for mixing ingredients separately or combining them.

  • - Rubber Spatula: Useful for scraping every last bit of batter from bowls to ensure no cherry or chocolate mousse is wasted.

  • - Silicone Baking Mat: A nonstick baking sheet that helps in evenly distributing heat, ensuring a consistent cake texture.

  • - Pie Dish: Suitable for adapting the recipe to make a pie instead of a cake if desired.

  • - Oven Thermometer: Ensures accuracy in oven temperature which is crucial for perfect baking results.

  • - Springform Pan: Useful for creating cherry chocolate mousse cake with layers or different sections.

  • - Digital Food Scale: For precise measurement of ingredients, especially if the recipe requires a specific weight.

  • - Heatproof Spatula: For handling hot baking pans and transferring the finished cake without damage.

Ingredients

  • 3/4 cup sour cherry jam or preserves

  • 1 tablespoon balsamic vinegar

  • 2 tablespoons calvados (or other type of brandy)

  • 2 tablespoons hazelnuts, toasted and skins rubbed off

  • 3 tablespoons sugar

  • 1/2 cup all-purpose flour

  • 1/2 stick (1/4 cup) unsalted butter, softened

  • 2 tablespoons unsweetened Dutch-process cocoa powder

  • 1/8 teaspoon salt

  • 1 teaspoon unflavored gelatin (from a 1/4-oz envelope)

  • 3 tablespoons cold water

  • 1/2 cup chocolate hazelnut spread such as Nutella (5 oz)

  • 1/2 cup mascarpone (1/4 lb)

  • 1 1/2 cups chilled heavy cream

  • 2 tablespoons unsweetened Dutch-process cocoa powder

  • 3 tablespoons sugar

  • 1/4 cup plus 1 tablespoon heavy cream

  • 3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped

  • an 8-inch (20-cm) springform pan; parchment paper

Instructions

1

Instruction 1

In a small saucepan stir together the cherry jam, balsamic vinegar, and calvados. Simmer over low heat until the liquid reduces and thickens, about 10 minutes. Remove from heat and let stand until cooled completely.
2

Instruction 2

Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
3

Instruction 3

Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
4

Instruction 4

Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
5

Instruction 5

Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
6

Instruction 6

Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
7

Instruction 7

Use a spoon or rubber spatula to spread the jam mixture evenly on top of shortbread, then spoon the mousse layer on top of the jam, gently smoothing top. Chill, covered, at least 3 hours.
8

Instruction 8

Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
9

Instruction 9

Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.
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