Stone Fruit Mousse Puddings
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(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
2 h. 10 min.
Preparation
ready in 8 h. 10 min.
Ready in
Ingredients
for
8
- For the base
- 1 cup sugar
- 1 cup all-purpose flour
- 2 Tbsps cocoa powder
- ¼ cup butter
- ½ cup water
- ¼ cup sunflower oil
- 1 egg
- ¼ cup Buttermilk
- ¾ tsp baking soda
- ½ tsp vanilla extract
- For the topping
- 1 cup water
- 1 cup sugar
- 2 Cinnamon stick (broken)
- 21 ozs Cherries (pitted)
- ½ lemon (juice)
- For the mousse
- 11 ozs Dark chocolate (70% cocoa solids)
- 0.333 cup unsalted butter (melted)
- 4 eggs (separated)
- 1 cup cream (48% fat)
- To decorate
- Chocolate stick
- white Chocolate shaving
Preparation steps
1.
For the base: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 25 x 38 cm|10" x 15" rectangular baking tin.
2.
Combine the sugar, flour and cocoa in a mixing bowl.
3.
Heat together the butter, water and oil in a pan and bring to a boil.
4.
Remove from the heat and pour over the dry ingredients, mixing well. Add the egg, buttermilk, bicarbonate of soda, and vanilla and mix thoroughly.
5.
Pour into the tin and bake for about 10 minutes, until a skewer inserted into the centre comes out clean. Cool in the tin.
6.
Cut 8 rounds from the cake using a ring tin or mould.
7.
Put the empty moulds on a tray and line with non-stick baking paper inside each ring, letting the paper come above the rings and securing with string or an elastic band.
8.
For the topping: halve some of the cherries and leave 8-10 whole for the decoration.
9.
Heat together the water, sugar and cinnamon sticks in a pan and stir over a low heat until the sugar has dissolved. Bring to a boil and boil for 5 minutes.
10.
Add the cherries and lemon juice and cook for another 2 minutes. Remove the cinnamon sticks. Cool, then chill.
11.
For the mousse: melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water.
12.
Immediately beat in the egg yolks, then remove from heat and leave to cool.
13.
Whisk the egg whites until stiff.
14.
Whisk the cream until thick. Gradually fold in the egg whites until combined.
15.
Fold the cream mixture into the cooled chocolate mixture and cool but do not chill.
16.
Put a cake round inside each lined mould. Spoon some of the cherries and juice on top.
17.
Spoon the mousse on top of the cake rounds and chill for at least 6 hours until set.
18.
Remove from the moulds and place on serving plates.
19.
Spoon the remaining cherries on top and around the cakes. Decorate with white chocolate shavings and chocolate sticks. Place a reserved cherry on top.
