Impress your guests with this chocolate cherry layered cream cake by Chef Julie – add in the rum for a special touch and added flavour!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 90 mins Cook : 30 mins Ready in : 120 mins Serves : 6-8
INGREDIENTS:
- For the Chocolate Sponge Group 1 (Sifted together)
- 80g Cake Flour
- 2 tbsp Cocoa Powder
Group 2 (Beat together)
- 4 no. Egg
- 4 no. Yolk
- 100g Fine Sugar
- 1 tsp Vanilla Extract
Group 3
- 50g Warm Oil
- 50g Warm Milk
- 1 tsp Chocolate Paste
For the Chocolate Mousse
- 80g Coveture Chocolate
- 1 no. Egg Yolk
- 160g Whipped Cream
For the Chantilly Cream
- 250g Fresh Whipping Cream
- 2 tbsp Fine Sugar
- ½ tsp Vanilla Extract
- 1 tsp Rum (if use)
DIRECTIONS:
For the Chocolate Sponge
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Sift Group 1 together.
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Beat the egg white and sugar till peak.
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Add in the yolks and whisk till fluffy.
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Fold in Group 1 by hand.
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Add in Group 3 & fold in by hand.
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Bake at 200ºC for 12-15 mins.
For the Chocolate Mousse
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Melt the dark couveture over a double boiler (saucepan with simmering water).
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Take away from the heat and add in the egg yolk and whisk until the couveture has fully melted.
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Measure and whip 160 g (5.6 oz.) of the heavy cream again to a uniform consistency.
For the Fresh Chantilly Cream
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Brush cake with the cherry syrup.
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Spread the mousse on top.
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Arrange the cherry on the roll.
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Fold the bottom part of the sponge with the baking paper. Then lift the baking paper and roll up the cake. Use a long ruler to tighten the roll.
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Divide roll into thick pieces. Decorate with swirls of whipped cream, chocolate flakes and cherries.