RECIPE: chocolate mousse cake with candied cherries

Ingredients:

Chocolate sponge cake without flour

• 5 eggs (L)
• 200 g of chocolate
• 115 g of butter
• 100 g of sugar

Chocolate mousse cream

• 500 ml of sweet cream
• 200 g of chocolate
• 125 g of mascarpone cheese

Additional

• 1 large jar Fabbri amarena topping with candied cherries
• Rum balls for decoration

Preparation:

1. Melt the chocolate and butter in a double boiler and set aside to cool slightly. Briefly whisk the egg whites and gradually add the sugar while continuing to whisk until you get a thick snow. Mix the egg yolks with the melted chocolate.
2. Gently combine the mixtures and pour them into a round baking mold (26 cm) that you have lined with greaseproof paper, and greased the sides. Bake the sponge cake for 20-25 minutes at a temperature of 170 ºC. Sprinkle the hot sponge cake with a little syrup from Fabbri amarena topping with candied cherries and let it cool.
3. Heat the sweet cream (200 ml) to boiling, remove from the heat then add the chocolate torn into pieces. Stir until it melts, then let it cool to room temperature. Stir the room temperature mascarpone cheese into the cooled chocolate. As for the chocolate, you can use dark or milk, depending on which one you prefer. We recommend Lindt Classic dark chocolate or Lindt Classic milk chocolate.
4. Whisk the remaining sweet cream (300 ml) into a soft fluff and gently combine with the chocolate cream.
5. Spread the sponge cake with a little chocolate cream, then evenly arrange the drained candied cherries from Fabbri amarena topping. Apply the rest of the cream, smooth it nicely, decorate with Adria chocolate rum balls and store the cake in the fridge for a few hours. Serve the cake with amarena topping with candied cherries.

Recipe: Sweet world