Black Forest Mousse Cake with Cherry-Pomegranate Glaze

Black Forest Mousse Cake with Cherry-Pomegranate Glaze

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Ok guys, this is one of those desserts that require more time to make because of the chilling time! One good thing is that you can prepare it several days in advance, or divide steps through couple of days. The hardness of this recipe depends on how you look at it: personally, I made it through the day starting in the morning and finishing it around 9 pm. In the morning it was all ready to try and to shoot some pictures.

P.S. I found this recipe in the Food and Wine magazine, you can print out mine, or head to Food and Wine magazine website and print it from there.

The Process

I would say it was very easy to make. Active time was about 2 hours. Easy to mix, easy to combine. Doesn’t need a lot of effort and it looks absolutely divine. It will be a great mousse cake to impress someone. When cut out and placed on plates – it looks so good and inviting to take a bite. One thing to mention, or actually two: 1. it needs to be cut out right when taken from the fridge with a knife dipped in hot water and wiped on a paper tower; 2. the recipe calls for Chile pepper which I haven’t used. I will add all the ingredients and you can add it if you would like. 

The Taste

I can tell you one thing: divine! Love how the cake base, the crunch, the mousse, and the glaze taste together. Think of  the sourness in the glaze, it compliments the mousse taste, making it richer. The chocolate mouse is a great combination of dark and milk chocolate, very rich and delicious.

black forest mousse cake with cherry pomegranate glaze

Black Forest Mousse Cake with Cherry-Pomegranate Glaze

Ingredients

Cake
Cooking spay
6 oz 70% cacao dark chocolate, chopped
3 Tbsp unsalted butter
1 large egg white, at room temperature
1/4 cup granulated sugar, devided
2 large eggs, at room temperature

Chocolate Crunch
2 oz 70% cacao dark chocolate, chopped
1 oz 39% cacao milk chocolate, chopped
2 Tbsp unsalted butter
3 oz cornflakes cereal (about 3 cups), finely crushed
1/2 tsp kosher salt

Mousse
14 oz 39% cacao milk chocolate, chopped
6 oz 70% cacao dark chocolate, chopped
2 1/2 cups heavy cream
1/4 tsp kosher salt

Glaze
1 cup frozen pitted dark sweet cherries, thawed, juice reserved
1/3 cup pomegranate juice
1 medium-size red Thai chile, stemmed (I didn’t use it)
1 (1/4 oz) envelope unflavored gelatin
3 Tbsp cold water
1/2 cup granulated sugar
1 Tbsp pectin (such as Sure-Jell Original)
1 Tbsp light corn syrup

Black Forest mousse cake with cherry pomegranate glaze

Instructions

Step 1. Make the cake:

Preheat oven to 300*F. Line a 13X9-inch baking pan with heavy-duty aluminium foil, allowing 2 inches of overhand on all sides. Lightly grease foil with cooking spray. Combine chocolate and butter in top of a double boiler over simmering water, and cook over medium, stirring occasionally, until melted and smooth, about 6 minutes. Cool chocolate mixture 5 minutes. Place egg white in bowl of a heavy-duty stand mixer fitted with the whisk attachment, and beat on medium speed until frothy, about 1 minute. Increase speed to medium-high, and gradually add 2 Tbsp sugar, beating until stiff peaks form, 2 to 3 minutes.
In a separate medium bowl, whisk together eggs and remaining 2 Tbsp sugar. Whisk vigorously until light, fluffy, tripled in volume, and mixture makes ribbons, 4 to 5 minutes. Fold in chocolate mixture until incorporated. Gently fold in egg white mixture just until combined. Pour batter into prepared pan; using an offset spatula, smooth into an even layer to completely cover bottom of pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 15 minutes. Transfer pan to a wire rack, and let cool completely, about 45 minutes.

Step 2. Make the chocolate crunch:

Line a 13X9-inch baking pan with parchment paper, allowing 2 inches of overhang on 2 long sides; set aside. Combine dark chocolate, milk chocolate, and butter in top of a double boiler over simmering water, and cook over medium, stirring occasionally, until melted and smooth, about 3 minutes. Remove from heat, and stir in cornflakes and salt until well combined.

Spread mixture in a very thin layer (about 1/8 inch thick) to completely cover bottom of the pan. Freeze until set, at least 1 hour or up to 2 days. Using parchment paper as handles, lift chocolate crunch from pan in one piece. Carefully remove parchment, and place chocolate crunch sheet on top of cooled cake layer in baking pan. Freeze, uncovered, while preparing mousse.

Step 3. Make the mousse:

Combine milk chocolate and dark chocolate in top of a double boiler over simmering water, and cook over medium, stirring occasionally, until melted and smooth, about 10 minutes. Let chocolate stand until slightly cool, about 15 minutes. Meanwhile, beat heavy cream and salt in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium speed until fluffy but still pourable (not quite soft peaks, very important), about 3 minutes.

Fold half of the whipped cream into slightly cooled chocolate until combined. Gently fold in remaining whipped cream. Spread mousse on top of frozen chocolate crunch layer in baking pan. Using an offset spatula, smooth mousse to sides of pan in an even layer to completely cover surface. If needed, dip offset spatula in hot water, and dry with a towel to make the top layer of mousse as leveled as possible. Chill, uncovered until set, about 2 hours.

Step 4. Make the glaze:

Combine cherries and juice, pomegranate juice, and chile (if using) in a blender. Process until smooth, about 45 seconds. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids ( I used them for a face mask, win-win situation here). Sprinkle gelatin over 3 Tbsp cold water in a small bowl, let stand 5 minutes.

Meanwhile, whisk together sugar and pectin in a small saucepan. Add cherry mixture and corn syrup to sugar mixture. Bring to a boil over medium-high, whisking constantly, 2 minutes. Remove from heat, and whisk in bloomed gelatin until dissolved. Transfer mixture to a medium bowl, and let cool completely, about 2 hours. Pour glaze over chilled mousse layer. Tilt pan to evenly cover surface. Chill, uncovered, until glaze is set, about 1 hour. Prepared cake can be chilled up to 2 days.

Step 5. Last step:

When ready to serve, use foil handles to carefully lift cake from pan. Run a hot offset spatula along edges to break seal between cake and foil. Carefully remove cake from foil, and transfer to a cutting board. Using a hot, thin knife (not serrated) and dipping in hot water and drying knife between each cut, trim edges of cake to form an 11 1/2 X 8-inch rectangle. Cut rectangle in half lengthwise, and cut each half into 9 rectangles.

Voila, ready to eat! Enjoy it.
 

black forest mousse cake with cherry chile pomegranate glaze

What are your thoughts?