Black Forest Mousse Cakes

A modern take on the classic Black Forest, these individual mousse cakes layer rich chocolate with sweet-tart cherries for a decadent dessert with strong visual appeal. Combining smooth mousse textures with deep cocoa notes and fruity sharpness, they offer a premium plated-dessert option ideal for patisserie counters, afternoon tea menus or special occasion service.
Cooking Time
80
Portions
6

Ingredients

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  • g self-raising flour
  • g caster sugar
  • g dark cocoa powder
  •   tsp bicarbonate of soda
  •   eggs
  • g butter, melted
  • g dark chocolate (80% cocoa), melted
  • ml buttermilk
  •   jar Opies Black Cherries in Kirsch
  • g dark chocolate, melted and cooled
  •   eggs, separated
  • ml double cream, lightly whipped
  • g dark chocolate
  • g butter
  • ml double cream, lightly whipped
  •   portion Extra dark cocoa powder, to dust

  • 1

    Step 1

    Preheat oven to 180°C (160°C fan). Grease and line a 17x26cm baking pan. Combine flour, sugar, cocoa, and bicarbonate in a bowl. Add eggs, butter, melted chocolate, and buttermilk. Mix until smooth and bake for 30-35 minutes or until a skewer inserted comes out clean. Let cool in the pan.
  • 2

    Step 2

    Add Opies Black Cherries with their syrup to a bowl. Cut six 7.5cm discs from the cooled cake. Place each disc in the bottom of a greased and lined 7.5cm-deep pastry ring on a baking tray. Add some Opies Black cherries with a bit of kirsch to each ring.
  • 3

    Step 3

    Whisk the cooled, melted chocolate with egg yolks and a spoonful of cream until smooth. Gently fold in the remaining cream. In a separate bowl, whisk egg whites until soft peaks form, then fold into the chocolate mixture. Spoon mousse over the cherries in each ring and refrigerate for 2 hours until firm.
  • 4

    Step 4

    Melt chocolate and butter together until smooth. Let cool slightly, then spoon over the mousse in each ring, gently tapping to level. Chill for 30 minutes to set.
  • 5

    Step 5

    Carefully remove cakes from the rings. Top with whipped cream, dust with cocoa, and garnish with chocolate curls, if desired.

Ingredients

  • 200 g self-raising flour
  • 155 g caster sugar
  • 30 g dark cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 eggs
  • 100 g butter, melted
  • 100 g dark chocolate (80% cocoa), melted
  • 150 ml buttermilk
  • 1 jar Opies Black Cherries in Kirsch
  • 150 g dark chocolate, melted and cooled
  • 2 eggs, separated
  • 300 ml double cream, lightly whipped
  • 50 g dark chocolate
  • 30 g butter
  • 300 ml double cream, lightly whipped
  • 1 portion Extra dark cocoa powder, to dust

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