Gourmet Choc and Fruit Gateau
1 hr 25 min.
ready in 6 h. 55 min.
- For the cake
- 2 large eggs
- ¼ cup superfine caster sugar
- 0.333 cup all-purpose flour
- ½ teaspoon Baking powder
- For the filling
- 1 cup Cherries (halved)
- 5 tablespoons kirsch
- 3 Gelatin sheet
- 1.333 cups Cherry juice
- 0.333 cup caster sugar
- For the chocolate mousse
- 2 cups cream (48% fat)
- 2 cups plain Dark chocolate (60% cocoa solids, roughly chopped)
- To decorate
- coarsely grated Chocolate
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" springform cake tin and line with non-stick baking paper.
For the cake: whisk together the eggs and sugar until very thick and pale.
Sift in the flour and baking powder and fold in until blended.
Spoon into the tin and bake for 20-25 minutes, until just firm to the touch. Cool completely in the tin.
For the filling: put the cherries and 2 tablespoons of kirsch into a bowl and set aside.
Soak the gelatine leaves in cold water for 5 minutes.
Gently heat the cherry juice, sugar and remaining kirsch in a small pan until the sugar has dissolved. Remove from the heat.
Drain the gelatine, squeezing out excess liquid and stir into the warm cherry juice. Pour over the soaked cherries. Leave to cool slightly, then chill in the freezer for 20-30 minutes, until thickened, but not set.
Spoon the cherry jelly onto the cake, then chill in the freezer for about 1 hour until set.
For the chocolate mousse: gently heat 150ml| 2/3 cup of the cream in a pan with the chocolate until smooth; do not boil. Remove from the heat and leave to cool, stirring from time to time.
Whisk the remaining cream to stiff peaks. Gently fold the cooled chocolate into the whipped cream until combined.
Take the cake out of the freezer and spoon the mousse over the top, to cover completely. Chill for at least 4 hours until set.
Decorate with grated chocolate.