Chocolate and Sour Cherry Slice

 If only sour cherries were more popular in UK ...

Sacher torte, heavenly chocolate mousse, sour cherries with punch!, cherry jelly and chocolate ganache are all it takes to make it :)

SACHER CAKE 37x25cm

100g dark chocolate, melted

65g butter, melted

4 egg yolks

5 egg whites

pinch of salt

70g icing sugar

65g plane flour, sifted

Beat the eggs until pale. Add melted butter, after that add melted chocolate (both not too warm). In a separate bowl whisk the egg whites with salt. Now add 1/3 of egg whites and flour, mix together. Add remaining egg whites and combine gently , be careful not to deflate the mixture.

You can buy cherry puree or prepare it yourself way in advance and keep it in the freezer.

For each 100g fruits you will need 10g sugar. Boil together and blend using hand blender.

I also soaked some remaining cherries in kirsch punch - 2tbsp Kirsch + 2tbsp vodka + 2tbsp sugar + some water to taste :)

CHOCOLATE MOUSSE 18x18 and 14.5x14.5
210g caster sugar
6 eggs
750ml whipping cream
550g dark chocolate
12g gelatine

Boil sugar with little water to 121C. Bloom the gelatine.  In a separate bowl beat the eggs and start adding sugar syrup. Now on higher speed cool down the mixture a little. Add gelatine. Add melted chocolate as well. Mix everything together. Combine 1/3 whipped cream first, you can do it with a whisk. Now gently fold the remaining cream.

When you are ready to assemble , put a Sacher Torte in a pastry ring first. Spread some soaked cherries on the top. You can also use some punch to spray the cake. Now the chocolate mousse. Put as much as you like but leave some room for cherry jelly and a bit of ganache at the top. Into the fridge until firm.

CHERRY JELLY
150g cherry puree (or more if you want more jelly on the top)
50g sugar syrup
3 gelatine leaves
Bloom gelatine. Combine puree and sugar syrup together and boil it. Take it of the heat and add bloomed gelatine. When it cooled down pour it over chocolate mousse and put it back in the fridge.

CHOCOLATE GANACHE
1.5 : 1 chocolate to whipping cream. For example 100g chocolate and 67g whipping cream.
Heat the cream, add the chocolate. Wait a little until it melts. Combine together and pour it over your jelly.

Bit of work again but so rewarding ! Enjoy!