Savory Bitter Cherry Chocolate Mousse Cake Easy Recipe
We are happy to shriek that Marla Orenstein has won our February 2006 “Cook the Duvet” contest with her intellectual variation on our Chocolate-Glazed Hazelnut Mousse Cake. Marla Orenstein explains her variation: To me, this rich, heavy chocolate dessert is enhanced with the addition of a complementary tart or bitter taste. In this recipe, I in truth maintain added a brand contemporary layer—a discount of bitter cherry jam blended with balsamic vinegar and brandy—between the chocolate shortbread and the chocolate mousse. I safe the taste of the entire cake to be more advanced and savory as a end result.
SERVES/YIELD: 8
Substances:
- 3/4 cup bitter 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-cause flour
- 1/2 stick (1/4 cup) unsalted butter, softened
- 2 tablespoons unsweetened Dutch-route of cocoa powder
- 1/8 teaspoon salt
- 1 teaspoon unflavored gelatin (from a 1/4-oz.envelope)
- 3 tablespoons chilly 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-route of cocoa powder
- 3 tablespoons sugar
- 1/4 cup plus 1 tablespoon heavy cream
- 3 1/2 oz.very most appealing-quality bittersweet chocolate (no longer unsweetened), chopped
- an 8-depart (20-cm) springform pan; parchment paper
Instructions:
- In a tiny saucepan stride together the cherry jam, balsamic vinegar, and calvados. Simmer over low heat till the liquid reduces and thickens, about 10 minutes. Preserve shut from heat and let stand till cooled fully.
Instructions:
- Place oven rack in heart spot and preheat oven to 350°F. Invert bottom of springform pan (to form it more easy to breeze shortbread circulate off bottom), then lock on facet of pan and line bottom with a round of parchment paper.
- Pulse hazelnuts with sugar in a meals processor till nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse correct till a dough forms.
- Press dough evenly onto bottom of springform pan along with your fingers. Slash for the duration of with a fork, then bake till correct dry to the touch, about 18 to 20 minutes. Transfer circulate in pan to a rack to chill fully, about 30 minutes. Preserve shut facet of pan and sparsely go out parchment from below shortbread, then reattach facet of pan around shortbread circulate.
Instructions:
- Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand till softened, about 5 minutes. Warmth gelatin combination over low heat, stirring, correct till gelatin is melted, about 2 minutes. Scamper in chocolate hazelnut spread till blended and clutch from heat.
- Scamper together mascarpone and chocolate hazelnut combination in a gigantic bowl. Beat together cream, cocoa powder, and sugar in one more gigantic bowl with an electric mixer at low go till correct blended, then form bigger go to excessive and beat till cream correct holds snug peaks. Scamper one third of whipped cream into mascarpone combination to lighten, then fold in final whipped cream till successfully blended.
- Exercise a spoon or rubber spatula to spread the jam combination evenly on high of shortbread, then spoon the mousse layer on high of the jam, gently smoothing high. Kick back, coated, no longer much less than 3 hours.
Instructions:
- Ship cream to a simmer in a tiny heavy saucepan and clutch from heat. Add chocolate and let stand 1 minute, then gently plug till fully melted and subtle. Transfer ganache to a tiny bowl and frigid, stirring generally, till a little bit of thickened nonetheless composed pourable, about 20 minutes.
- Disappear a warm skinny knife around within of springform pan, then clutch facet. Fling cake off bottom of pan and transfer to a serving plate. Pour ganache onto high of cake and spread, permitting excess ganache to drip down aspects.
