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Sour Cherry Chocolate Mousse Cake

Sour Cherry Chocolate Mousse Cake
This recipe serves 8. One portion of this dish contains around 5g of protein, 27g of fat, and a total of 473 calories. Head to the store and pick up water, sugar, butter, and a few other things to make it today. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.
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Balsamic VinegarBalsamic Vinegar
Cherry JamCherry Jam
CalvadosCalvados
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Sauce PanSauce Pan
2
Remove from heat and let stand until cooled completely.
1
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.
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Shortbread CookiesShortbread Cookies
BaseBase
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Baking PaperBaking Paper
Springform PanSpringform Pan
OvenOven
2
Pulse hazelnuts with sugar in a food processor until nuts are finely chopped.
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HazelnutsHazelnuts
SugarSugar
NutsNuts
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Food ProcessorFood Processor
3
Add flour, butter, cocoa, and salt and pulse just until a dough forms.
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ButterButter
Cocoa PowderCocoa Powder
DoughDough
All Purpose FlourAll Purpose Flour
SaltSalt
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.
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DoughDough
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Springform PanSpringform Pan
OvenOven
5
Transfer base in pan to a rack to cool completely, about 30 minutes.
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BaseBase
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Frying PanFrying Pan
6
Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
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Shortbread CookiesShortbread Cookies
BaseBase
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Frying PanFrying Pan
1
Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes.
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GelatinGelatin
WaterWater
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Sauce PanSauce Pan
2
Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes.
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GelatinGelatin
3
Whisk in chocolate hazelnut spread until combined and remove from heat.
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Chocolate Hazelnut SpreadChocolate Hazelnut Spread
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WhiskWhisk
4
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.
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Cocoa PowderCocoa Powder
MascarponeMascarpone
ChocolateChocolate
HazelnutsHazelnuts
CreamCream
SugarSugar
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Hand MixerHand Mixer
WhiskWhisk
BowlBowl
5
Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
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Whipped CreamWhipped Cream
MascarponeMascarpone
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WhiskWhisk
6
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.
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Shortbread CookiesShortbread Cookies
SpreadSpread
JamJam
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SpatulaSpatula
1
Bring cream to a simmer in a small heavy saucepan and remove from heat.
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CreamCream
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Sauce PanSauce Pan
2
Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth.
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ChocolateChocolate
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WhiskWhisk
3
Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
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BowlBowl
4
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.
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Springform PanSpringform Pan
KnifeKnife
5
Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.
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SpreadSpread
1
·Cake, without glaze, can be chilled up to 2 days.·Cake can be glazed 6 hours ahead and chilled, uncovered
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GlazeGlaze
DifficultyHard
Ready In45 m.
Servings8
Health Score2
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