It is a simple variation on the retro classic Black Forest Gateau. I am proud of it for a number of reasons but firstly because it was inspired by a french recipe book "Mon cours de cuisine" kindly given to me recently by my sister who holidays in france and whom is also a fan of "toutes choses francaise".
Secondly, because it is a mousse cake, there was a little more faffing around with clingfilm than I am comfortable with , so when it eventually came together, it was both a relief and a small personal victory.
And thirdly, I guess, I feel this cake can go anywhere...it can be simply used as a centrepiece for a small family gathering or a small tweak here and there can create wonderful variations for many a celebration cake.
Now, this to me really is the Cherry on Top!!
Now I know what you're thinking....Wheres the Recipe???
Well...you are very good .....
Pour le biscuit:
120g caster sugar
Pour la mousse au chocolat:
200g of dark chocolate
100ml milk and 250ml of double cream
Pour la chantilly:
300ml double cream
30g of icing sugar and 1/2 tsp of vanilla extract
Whip the egg yolks with the sugar and add the flour and cocoa.
Whip the egg whites until they form stiff peaks and add to the mixture, carefully adding with a spatula.
Turn out onto a prepared cake tin and bake for 35 minutes at 180 degrees celcius.
Leave to cool and turn out onto wire rack.
Refrigerate before cutting the biscuit into three slices.
Melt the chocolate and milk in a "bain-marie"
Whip the cream and add to the warm chocolate
Cover the cake tin with clingfilm and relayer as follows:
Insert one layer of biscuit followed by a layer of cherries . Empty half of the chocolate mousse on top.
Insert the second biscuit and repeat the process.
Whip together the creme and icing sugar and cover the assembled cake.
Decorate with piped roses and place the cherries on each delicately.
Leave to refrigerate for one hour before serving...