It's time that I indulge myself with a decadent chocolate cake but not overly rich cake though . Came across this recipe on Donna Hay.com . Looks good & quite straight forward with a cocoa cake base & a light chocolate mouse filling . I've made the full recipe & also adding in some fresh cherries . Chocolate & cherry pair well together & it does enchance the taste of the chocolate (in my mind) . Not forgertting the lovely red color that gaves the cake a beautiful contrast . I've reduced the sugar for the cake so that it will not be too overly sweet . And I've also refrigerate it overnight (I reckon) . Overrall this is a dacadent mouse cake that can be perfectly served as dessert as well . The ideal self indulgence treat
Linking this post to Cook Like A Star, All Star Anniversary oragized by Zoe from Bake For Happy Kids with Joyce of Kitchen Flavours & Mich of Piece Of Cake
Chocolate Cherry Mousse Cake (Donna Hay)
Adapted from Donna Hay.com
120g ground almond
270g icing sugar (sifted) ( I've added 200g )
75g all-purpose flour (sifted)
25g cocoa (sifted)
½ tsp baking powder (sifted)
5 egg whites
200g melted butter
Chocolate mousse filling
400g dark chocolate (chopped)
100g -70percent dark chocolate + (chopped)
1 vanilla bean, split & seeds scraped
500 ml single (pouring) cream (whipped)
1) Preheat oven to 160ºC (325ºF) & greased 22cm round springform cake tin or lined with non-stick baking paper.
2) Combine almond meal, icing sugar, flour, cocoa and baking powder in a bowl & stir well .
3) Add the egg whites and butter and stir to combine. Pour the mixture into greased cake tin. Bake for 30–35 minutes or until cake is springy to touch and comes away from the sides of the tin. Turn out onto a wire rack to cool. Once cooled, use a serrated knife to trim the top off the cake. Line the tin with plastic wrap. Place the cake in the base of the tin. Set aside.