Moussetorte with cherries

COOK TIME
105 mins

TOTAL TIME
345 mins

Ingredients

Directions

1. 1

   For the dough melt butter, let it cool down. Separate 5 eggs. Beat 5 egg whites and 1 pinch of salt until stiff, add 125 g sugar. Stir in 5 egg yolks individually. Mix flour, baking powder and cocoa, fold in. Add butter. Fold in beaten egg white. Pour into a springform pan (26 cm Ø) lined with baking paper at the bottom. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 25 minutes, let cool down.

2. 2

   For the cream, divide the chocolate into pieces and melt in a hot water bath. Let it cool down. Separate 5 eggs. Beat 5 egg whites until stiff, while pouring in 50 g sugar. Whip the cream until stiff. Whip 5 egg yolks and vanilla sugar in a hot water bath. First stir in chocolate and 2 tbsp. cream, then fold in the rest of the cream and beaten egg whites one after the other in portions. Chill the mousse for about 30 minutes.

3. 3

   For the compote, drain the cherries and collect the juice. Mix starch and 3 tablespoons of juice. Boil up the rest of the juice and 2 tablespoons of sugar. Stir in starch, simmer for about 1 minute. Add the cherries, cool down.

4. 4

   For the edge, chop the chocolate coating, melt in a hot water bath and spread on a smooth surface. Allow to dry and push together into rolls.

5. 5

   Cut the sponge in half. Cover the bottom with a cake ring. Spread the compote on top and spread half of the mousse on top. Place the upper cake layer on top. Spread the rest of the mousse dome-shaped on top. Chill for about 1 hour.

6. 6

   Pass the jam through the sieve. Spread the edge of the cake with the jam and press the chocolate rolls on. Dust the cake with cocoa.

7. 7

   Spread the liquid couverture on an upside-down baking tray or on a marble plate. As soon as it begins to set, use a wide spatula to form long rolls.

Nutrition Facts

KCAL
390 kcal

CARBS
45 g

FATS
19 g

PROTEINS
8 g