Black Forest Mousse Cakes

By Kerrie Ray

Cooking Black forest mousse cakes step by step details? If you are looking cooking tips for Black forest mousse cakes you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

Serve these delectable cakes with boozy cherries inside as a stylish and memorable finale at your next dinner party.

All you have to do is throw all your ingredients of Black Forest Mousse Cakes

  1. 200g (1 1/3 cups) self-raising flour
  2. 155g (3/4 cup) caster sugar
  3. 30g (1/4 cup) dark cocoa
  4. 1/2 teaspoon bicarbonate of soda
  5. 2 eggs
  6. 100g butter, melted
  7. 100g dark chocolate (80% cocoa), melted
  8. 150ml buttermilk
  9. 60ml (1/4 cup) kirsch
  10. 240g jar amarena cherries, drained
  11. 220g jar maraschino cherries, drained
  12. 300ml double cream, lightly whipped
  13. Dark cocoa, extra, to dust
  14. Dark chocolate curls, to decorate (optional)
  15. 150g dark chocolate, melted, cooled
  16. 2 eggs, separated
  17. 300ml double cream, lightly whipped
  18. 50g dark chocolate
  19. 30g butter

The instruction how to make Black Forest Mousse Cakes

  1. Preheat oven to 180C/160C fan forced. Grease a 17 x 26cm (base measurement) slab pan and line with baking paper.
  2. Combine the flour, sugar, cocoa and bicarb in a bowl. Make a well in the centre. Add eggs. Combine butter and chocolate in a bowl. Add to well. Stir to combine. Stir in buttermilk until smooth. Pour into the prepared pan and smooth the surface. Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Cool completely in pan.
  3. Combine the kirsch, amarena cherries and 12 of the maraschino cherries in a bowl. Grease a baking tray and six 7.5cm-deep pastry rings and line with baking paper. Place rings on prepared tray. Cut six 7.5cm discs from cake. Place a piece of cake in each prepared ring.
  4. Spoon cherry mixture over cake, with 2 maraschino cherries in each ring. Spoon over any remaining liqueur.
  5. For the mousse, whisk chocolate, yolks and a heaped tablespoonful of cream in a large bowl until smooth. Fold through remaining cream in 2 batches until just combined. Use electric beaters to whisk egg whites in a clean bowl until soft peaks form. Fold, in 2 batches, into the chocolate mixture until smooth. Spoon mixture over cherries in prepared rings. Tap tray on bench to smooth the surface. Place in the fridge for 2 hours or until firm.
  6. For the topping, place chocolate and butter in a heatproof bowl. Microwave on High for 1 minute or until melted. Stir until smooth. Cool slightly. Spoon chocolate over mousse, spreading to cover surface. Gently tap the tray on the bench to level surface. Place in fridge for 30 minutes to set.
  7. To serve, carefully remove cakes from rings and peel away the paper. Top with a dollop of cream. Dust with extra cocoa. Decorate with chocolate curls, if using.

Nutritions of Black Forest Mousse Cakes

fatContent: 1152.936 calories
saturatedFatContent: 74.2 grams fat
carbohydrateContent: 46.4 grams saturated fat
sugarContent: 106.6 grams carbohydrates
fibreContent: 69.8 grams sugar
cholesterolContent: 15.2 grams protein
sodiumContent: 307 milligrams cholesterol

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