This indulgent dessert is a symphony of rich flavors and textures, from the velvety mousse layers to the luscious cherry compote, all encased in a decadent glaze. Follow the steps below to uncover the secrets of creating this culinary masterpiece. With a moist chocolate sponge, layers of cherry goodness, and a glossy chocolate finish, this cake is not just a treat for the taste buds but a visual delight too. Get ready to impress with every decadent slice!
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Ingredients for 16–18 cm (6-7 inches) molds:
For the Mousse:
- Cream – 200 g (about 1 cup)
- Cream cheese – 200 g (about 1 cup)
- Milk – 100 ml (about 0.42 cups)
- White chocolate – 100 g (about 3.5 ounces)
- Gelatin – 9 g
For the Cherry Mousse Layer:
- Cherries – 100 g (about 3.5 ounces)
- Sugar – 30 g (about 2 tbsp)
- Cream – 200 g (about 1 cup)
- Dark chocolate – 50 g (about 1.75 ounces)
- Gelatin – 4 g
For the Cherry Compote:
- Cherries – 200 g (about 7 ounces)
- Sugar – 50 g (about 1/4 cup)
- Cornstarch – 3 g (about 2 tsp)
- Gelatin – 4 g
- Brandy/Liqueur – 2 tbsp
For the Sponge Cake:
- Egg – 1
- Wheat flour – 10 g (about 2 tsp)
- Cocoa – 10 g (about 2 tsp)
- Almond flour or ground almonds – 20 g (about 2 tbsp)
- Sugar – 50 g (about 1/4 cup)
- Salt – a pinch
- Milk – 25 g (about 2 tbsp)
- Vegetable oil – 15 g (about 1 tbsp)
- Amaretto liqueur (for soaking) – 2 tbsp
For the Glaze:
- Water – 150 g (about 2/3 cup)
- Sugar – 200 g (about 1 cup)
- Cocoa – 70 g (about 1/2 cup)
- Cream – 180 g (about 3/4 cup)
- Gelatin – 15 g
Instructions:
- Beat egg with salt and sugar until white and frothy. Add milk and oil, gently mix without disrupting the egg structure.
- Introduce sifted flour, cocoa, and almond flour. Bake for 20–25 minutes at 170ºC (about 338ºF) in a 16 cm (about 6.3 inches) diameter ring. The sponge should rise evenly without a crater. Wrap the baked sponge in plastic wrap and refrigerate for a minimum of 6–8 hours.
- For the compote, heat frozen cherries with brandy, add cornstarch and sugar, boil for a couple of minutes, remove from heat, and blend. Add pre-soaked gelatin. Pour into a 16 cm (about 6.3 inches) diameter ring and freeze.
- For the cherry mousse, whip cream with sugar. Thaw cherries, bring to a boil, add pre-soaked gelatin, mix with whipped cream, and chopped chocolate. Pour over the compote layer and freeze.
- For the mousse, whip cream with sugar. Heat milk, add broken white chocolate, pre-soaked gelatin, and cream cheese, blend.
- Assemble the cake upside down in an 18 cm (about 7 inches) diameter mold. Freeze for a minimum of 5 hours. Cover the finished cake with glaze.
- Glaze: Bring water and cream to a boil, add sifted cocoa mixed with sugar, boil for 1–2 minutes. Remove from heat and add pre-soaked gelatin. The working temperature for glazing is 27–30ºC (about 80–86ºF).
