Based on a true classic in the cake world - a Black Forest Gateau - our version is a stylish and memorable, slightly lighter dessert that makes for a wonderful finale of a dinner party during the Christmas period! A light and airy chocolate sponge topped with rich dark and white chocolate mousses and a boozy cherry jelly hiding inside, this is a very impressive looking dessert, that will wow even the harshest food snobs! Read on to see how we make our Individual Black Forest Mousse Cakes for this Christmas!
Preheat oven to 160°C Fan. Line a 20 x 20cm tray with baking parchment.
In a large mixing bowl, combine the plain flour, cocoa powder and baking powder. Whisk the egg with sugar until it doubles in size. You will ideally want to use an electric handheld mixer. Melt the butter and chocolate in a bowl in a microwave or by setting the bowl over simmering water. Add to the egg mixture stir to combine. Add the milk. Then mix in the flour mixture, but mix just enough to combine.
Spoon the batter into the prepared baking tray, smooth the surface with a spatula and bake for 15-20 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then invert it onto another baing sheet and peel off the top. Leave to cool completely.
To Make Jelly:
Line 4 of the small muffin tin holes (12-hole muffin tin) with cling film and lightly brush with odourless oil.
Place 3 leaf gelatine sheets in cold water and soak for 10 minutes. Drain the cherries reserving all of the kirsch syrup that the cherries were in (keep the cherries for assembly). You should get about 200ml. Reserve 4 tbsp of the liquid for assembly. Pour the rest into a small saucepan, add 50ml of water and 50g of sugar. Stirring, heat just until the sugar dissolves. Then take off the heat. Squeeze all excess water out of the gelatine sheets and add them to the jelly mixture. Whisk briefly to make sure it dissolves, then leave to cool down at room temperature until just lukewarm.
Pour the jelly mixture into the prepared small muffin tin, then place in the fridge to set (for a minimum of 4 hours).
To Make the Dark Chocolate Mousse:
First, melt the dark chocolate. Using an electric mixer, whip the double cream to soft peaks. Whisk melted dark chocolate, egg yolks and a tbsp of whipped cream in a large bowl until smooth. Fold through remaining cream in 2-3 batches until just combined.
Whisk egg whites in a clean bowl until soft peaks. Carefuly fold them into the chocolate cream mixture.
To Make the White Chocolate Mousse:
Gently heat a third (50ml) of double cream in a small pan with the white chocolate until the chocolate melts and incorporates into the cream, but do not allow the cream to boil. Take off the heat and leave to cool, stirring occasionally so it doesn’t set.
In a large bowl, whisk the remaining cream (100ml) to stiff peaks. Gently fold the cooled white chocolate cream into the whipped cream.
Using a pastry ring, cut out 4 rounds of chocolate sponge. Then line 4 of the pastry rings with clear acetate.
Place chocolate sponge rounds in the bottom. Drizzle each with a tbsp of the reserved kirsch syrup.
Carefully take the set jellies our of the moulds and place each of them in the middle of the chocolate base.
Pipe the dark chocolate mousse around the jelly, just high enough to be level with the top of the jelly.
Place 6 cherries from the jar on top of the dark chocolate mousse, arranging them against the acetate Then pipe the white chocolate mousse of top.
Place the mousses in the fridge to set for 30-45 minutes.
When ready to serve, slide the rings up and off of the mousses. Then carefully unpeel the acetate. Decorate with fresh cherries and chocolate shavings.