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
Increase Portion Size
- 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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