Black Forest Mousse Cake

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Ingredients for 10 portions
  • For the cake layer
  • 250 g QimiQ Cream Base
  • 225 g Butter
  • 250 g Sugar
  • 1 Egg(s)
  • 300 g Cake flour
  • 50 g Cocoa powder
  • 5 g Salt
  • 40 g Baking soda
  • For the cherry filling
  • 120 g Cherry juice from the can
  • 4 g Lemon juice
  • 40 g Sugar
  • 8 g Corn flour / starch
  • 180 g Cherries, tinned
  • 2 g Orange zest, freshly grated
  • For the chocolate cherry mousse
  • 500 g QimiQ Whip Pastry Cream, chilled
  • 100 Sugar
  • 5 g Vanilla extract
  • 100 g Milk 2 % fat
  • 75 g Rutherford and Meyer cherry fruit paste
  • 250 g Bittersweet chocolate 68 % cocoa, melted
  • For the whip topping
  • 300 g QimiQ Whip Pastry Cream, chilled
  • 100 g Sugar
  • 25 ml Kirsch
  • 1 litre(s) Whipping cream 36 % fat
Method
1.

For the cake layer: cream the butter and sugar with the paddle attachment until smooth so that there are no sugar particles visible.

2.
Add the eggs one at a time.
3.

Sift the cake flour, cocoa powder, salt, and baking soda together.

4.

Add the QimiQ Sauce Base and dry ingredients alternately, finishing with the dry ingredients. Fold well to ensure there are no lumps.

5.

Bake on greased parchment paper at 160 °C for 20 minutes, turning once.

6.

For the cherry filling: whisk the cherry juice, lemon juice, and sugar with the corn starch and bring to the boil.

7.
Remove from the heat, add the strained cherries and orange zest and allow the mixture to cool.
8.
For the chocolate cherry mousse: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (bottom and sides of bowl).
9.
Add the sugar, vanilla and milk and continue to whisk at top speed until the required volume has been achieved.
10.
Add the cherry paste and fold in the chocolate.
11.
For the whip topping: lightly whip the chilled QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (bottom and sides of the bowl).
12.

Add the sugar and the Kirsch and continue to whip at high speed. Add the chilled heavy cream and whip until the desired volume has been achieved. Use to fill and decorate the Black Forest Cake.