Mousse au Chocolat – cake with cherries

Ingredients for 12 servings:

• 4 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 50 g cornstarch
• 1 tsp, heaped baking powder
• 50 g chocolate shavings
• 1 jar sour cherries (720 ml)
• 30 g cornstarch
• 100 g chocolate, whole milk
• 100 g dark chocolate
• 4 egg yolks
• 25 g sugar
• 5 sheets of gelatin
• 250 ml cream
• 1 vanilla pod(s), scraped pulp
• 50 g white chocolate (shavings)
• 50 g dark chocolate (shavings)

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 10 minutes

Sponge cake: Preheat oven to 175°C (155°C fan-assisted). Line the bottom of a springform pan with baking paper. Separate 4 eggs. Beat the egg yolks with 100g sugar and 1 sachet of vanilla sugar until frothy. Beat the 4 egg whites until stiff peaks and add to the egg yolk mixture. Mix 100g flour, 50g cornstarch, and 1 level teaspoon of baking powder. Sprinkle over the beaten egg whites along with the 50g chocolate shavings. Fold everything in. Pour the mixture into the pan and bake for about 30 minutes. Filling: Drain the cherries, reserving the juice. Mix 30g cornstarch with 3 tablespoons of the juice until smooth. Bring the remaining juice to a boil, thicken with the cornstarch. Add the cherries and let cool. Chop both types of chocolate and melt in a bain-marie. Beat 4 egg yolks and 25g sugar until frothy. Soften the gelatin, dissolve it, and stir in. Fold in the chocolate and chill. When the cream begins to set, whip the cream with the vanilla seeds until stiff peaks form and fold in. Chill for 40 minutes. Divide the sponge cake horizontally twice. Enclose the bottom layer with a ring and spread the cherry compote on top. Place the second layer on top and spread half of the mousse on top. Cover with the third layer and chill for 30 minutes. Remove the ring. Cover the cake with the remaining mousse and chill for about 3 hours. Decorate with the white and dark chocolate shavings.