Chocolate cake with dark chocolate mousse and cherry

Fudgy chocolate base

• 200 grams of dark chocolate (I use Madagascar from Callebaut)
• 100 grams of butter
• 200 grams of sugar
• 4 eggs
• 1 tablespoon flour
• 1/2 teaspoon salt

1. Melt butter and chocolate in a bowl over a water bath.
2. Remove the bowl from the heat and stir the sugar herein.
3. Beat the eggs slightly together and stir them into the dough a little at a time.
4. Sift finally the flour and the salt in.
5. Divide the dough into a cake form ring or projection (20 cm) and bake for 25-30 minutes at 175 degrees. The cake will seem a little uncooked in the middle - it's supposed to sit when it gets cold.
6. Ask (put) the cake in the refrigerator overnight.

Mælkechokoladeganache (milk chocolate ganache)

• 200 grams of milk chocolate
• 100 g of cream
• a little salt

1. Chop chocolate finely and place in a bowl.
2. Getting the cream in a small saucepan and warm it up to just below boiling point.
3. Pour the hot cream out over the chopped chocolate and let stand for 2 minutes.
4. Stir then from the center of the bowl so the ganache accumulates and becomes glossy.
5. Add a little salt.
6. Distribute ganache on top of the cooled chocolate bottom and chill it while you make the chocolate mousse.

Chocolate Mousse

• 2 sheets of gelatine
• 200 grams of good dark chocolate
• 2 egg yolks (room temperature)
• 3 deciliter whipping cream
• ¼ teaspoon salt

1. Add the gelatine to soak in a bowl of cold water for at least 10 minutes.
2. Chop chocolate finely and melt it in a bowl over a water bath. When the chocolate is melted take it out of the heat. Let it cool a bit - it's important that it is not too hot.
3. Add the egg yolks a little at a time. It will seem a bit firm, but that does not matter. Bring one deciliter of your whipping cream in a saucepan and heat it to boiling point. Remove from the heat, squeeze the gelatine free of water and stir it into the hot cream.
4. Stir now the cream into chocolate mixture a little at a time - stir until the mass is completely smooth. Then add salt. Whip the last 2 deciliter whipping cream to easily foam. Add the cream to the chocolate mixture a little at a time (I always make it of about 4 laps) - you'd like to give it a little beaten up at first to get it well mixed together, but merely else just to turn the cream gently.
5. Spread the chocolate mousse on top of the ganache and set it in the fridge for an hour while you make the cherry mousse (kirsebærmoussen).

Cherry Mousse

The recipe provides enough for a layer cake - if you want to have sparkling bombs on the cake would make a slightly larger portion.

• 3 sheets of gelatine
• 250-300 grams of frozen cherries free of stones (interchangeable with other berries)
• The juice of one lemon
• 125 grams of sugar
• 3 ml whipping cream

1. Soak the gelatine in cold water (minimum 10 minutes).
2. Bring cherry, lemon juice and sugar in a small saucepan to a boil. When the juice boils and sugar dissolves, remove from the heat and strain the juice out.
3. Stir now the gelatine into the hot juice. Let the juice cool to lukewarm. Whip the cream at a very light foam. Turn a little of the cream in the warm cherry juice. Repeat until everything is turned down.
4. Spread the mousse on top of the chocolate mousse and place it in the freezer for at least four hours (and preferably overnight).

Decorate the cake with what you want: I have decorated the cake with mousse bombs (I had a remnant of some milk chocolate), mælkechokoladecremeux and sorrel.