A flowerless chocolate cake topped with rich and creamy chocolate mousse and a layer of sweet maraschino cherry filled white chocolate mousse. Bake it in a heart shape to show someone how much you love them this valentines day or any day
chocolate cherry mousse cake, heart cake
Author: Beth Jackson Klosterboer
Flourless Chocolate Cake Layer:
7ouncessemi-sweet chocolatefinely chopped
1 1/2teaspoonspure vanilla extract
1/3cuplight brown sugar
Chocolate Mousse Layer:
1 1/2cupsheavy whipping cream
3egg yolksroom temperature
White Chocolate Cherry Mousse Layer:
1 1/2cupheavy whipping creamdivided
6ounceswhite chocolatefinely chopped
1/2cup- 1 cup finely chopped maraschino cherries
Flourless Chocolate Cake Layer Instructions:
Preheat oven to 325 degrees Fahrenheit.
Generously grease the sides and base of a heart shaped springform pan with butter.
Melt chocolate and butter in a double boiler set over low heat.
Allow to cool for 5 minutes, then stir in vanilla and egg yolks.
Whisk egg whites and salt until foam forms.
Sprinkle in about 1/2 of the brown sugar and whisk until combined.
Add the rest of the brown sugar and whisk to soft peaks.
Fold whipped egg whites into the chocolate.
Pour batter into springform pan and bake for 15-18 minutes until cake has risen, and springs back when touched in the center.
Cool completely for one hour. The cake will fall as it cools.
Chocolate Mousse Layer Instructions:
Whisk whipping cream to soft peaks. Set aside.
Pour water and sugar in a small saucepan and bring it to a boil over medium heat.
Whisk egg yolks in a medium bowl.
Slowly drizzle the hot sugar syrup (water and sugar) into the eggs, whisking continuously.
Stir into melted chocolate.
Fold whipped cream into chocolate until light and fluffy.
Spread evenly over flourless chocolate cake.
Refrigerate for at least 15 minutes.
White Chocolate Cherry Mousse Layer Instructions:
Sprinkle gelatin over water. Set aside for 5 minutes.
Bring 1/2 cup heavy whipping cream just to a boil.
Remove from heat and stir in gelatin until dissolved.
Pour over white chocolate. Let sit one minute, then stir until melted.
Whisk remaining 1 cups heavy whipping cream to stiff peaks.
Fold whipped cream into white chocolate.
Fold maraschino cherries into white chocolate mousse, leaving a few to sprinkle on top of the cake.
Spread evenly over chocolate mousse layer.
Refrigerate cake for at least 2 hours before serving.