Black Forest Mousse Cake
10 oz (300g) fresh or frozen cherries, pitted
1/3 cup (70g) sugar
1 tbsp (15ml) lemon juice
2 tbsp (30ml) kirsch (cherry brandy)
bring to a boil
Simmer for 5 minutes
…meanwhile
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
Let it swell for 5 minutes
Dissolve bloomed gelatin into the warm cherry mixture
7 inch (18cm) ring, lined with plastic wrap
Freeze for at least 2 hours or overnight
1 large egg
1/3 cup (70g) sugar
whisk to combine
1/3 cup (70g) vegetable oil
1 tsp (5g) almond extract
whisk to combine
1/4 cup (30g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) salt
8 inch (20cm) pan, greased and lined with parchment paper
Bake at 350°F (180°C) for 10-12 minutes until a toothpick inserted into the center comes out clean
let cool completely
8 oz (230g) white chocolate, cut in small pieces
2/3 cup (160g) whipping cream
Melt over bain-marie
2 tsp (8g) gelatin powder
3 tbsp (45 ml) cold water
Let it swell for 5-10 minutes
Dissolve over low heat
add to melted chocolate
1 ⅔ cup (400g) whipping cream (35% fat), chilled
whip until soft peaks form
add melted chocolate mixture
mix to combine
Gently pour a bit less than a half over the brownie
Press the cherry jelly into the center
Add remaining white chocolate mousse
Smooth the top
Refrigerate for 4-6 hours or overnight
2.5 oz (70g) semisweet chocolate
Melt over bain-marie
1 oz (30g) semisweet chocolate, for tempering
Stir until completely melted
Add spoons of melted chocolate
Spread with the back of the spoon
Let them set to room temperature or refrigerate until ready to use
edible gold powder
6 oz (180g) semisweet chocolate
melt over bain-marie
3/4 cup (180g) whipping cream
2 ½ tbsp (37ml) milk
Bring to a simmer
Gradually pour over melted chocolate
2 ½ tbsp (37g) unsalted butter, at room temperature
Stir until melted
place it over a rack or smaller pan placed over a plastic wrap lined baking sheet to collect the excess
Pour the glaze on top and edges of the cake
Mini chocolate rocks
Refrigerate for 20 minutes
Chocolate decorations
Maraschino cherries
mini chocolate rocks