Mousse Cake Chocolate Cherry

Prepare all the ingredients listed in the general list and a silicone mold with a diameter of 18 cm. I have a volumetric silicone mold, an Eclipse. If you do not have such a shape, you can use a detachable mold or a metal ring with a diameter of 18 cm.

First we will prepare "Cherry confit with cognac". Pre-soak gelatin (6 g) in very cold water (36 g), in the proportion of 1:6. If the water is not cold enough, I replace some of the water with pieces of ice (ice in terms of 100 ml of water is 92 g), this helps to preserve the gelling properties of gelatin. Leave to swell for 40-60 minutes (according to the instructions). I have powdered gelatin.

Put sugar (60 g) and frozen pitted cherries (250 g) in a saucepan and warm over medium heat until the sugar dissolves and then cook for another 2 minutes. Punch lightly with a blender, so that small pieces of berries remain (it will be nice to feel them).

Remove from heat, cool to 85 ° C, add the swollen gelatin, stir well until it completely dissolves. Add 20 g of cognac and 1 tsp lemon juice. Along the way, we do not forget to taste it, it turns out very tasty, and here the main thing is to stop at the time, we should leave it for a cake.)

Pour into a mold with a diameter of 14 cm (it would be good in silicone) and put in the freezer for freezing for 5-6 hours or overnight.

Bake "Brownies with almonds". We put the melted butter (90 g) and dark chocolate (90 g) in the bowl of the mixer, if you want to enhance the taste of chocolate, take bitter chocolate. I love bitter, but just dark chocolate is great for this cake. Whisk at low speed, adding sugar (90 g).

Add eggs (90 g) and continue to beat. How to measure 90 g of eggs — break 2 eggs in a bowl, mix with a fork like an omelet, and weigh exactly 90 g on an electronic scale .

At the end, pour out a mixture of ground almonds (30 g) and flour (50 g), mix well. It's not quite right in my photo, but I showed almonds and flour separately.

Prepare a ring from a detachable mold, with a diameter of 18 cm. We install the ring on a silicone circle, foil at the bottom, wrap the foil on the edges of the mold. Put the dough into a mold and bake at 160 ° C until ready, about 25-30 minutes.

Remove from the oven and leave to cool a little in the mold.

Remove the ring. We wrap the cake in a film and put it in the refrigerator. Later we will cut a circle with a diameter of 14 cm.

Cooking "White chocolate mousse". Soak gelatin (10 g) in cold water (60 g), similar to step 1. We'll make chocolate and brownies to be ready. Grind the white chocolate (85 g), remove the brownies from the refrigerator, cut off the top of the cake and cut out a circle with a diameter of 14 cm and a height of 1-1.5 cm. Rub the yolks (36 g, this is from 2 eggs) with sugar (20 g) and 2 tsp vanilla sugar.

Heat the cream (150 g) to 75 ° C. Brew the yolks, pouring a thin stream of hot cream (2-3 spoons) to the yolks mixed with sugar. Pour back into the saucepan and boil the mixture to 85 ° C, over low heat, until slightly thickened.