- For the sponge:
- 85g (3½oz) golden caster sugar
- 3 large free-range eggs, separated
- 25g (1oz) plain flour, sifted
- 35g (1¼oz) cocoa powder, sifted
- 2 x 390g (13½oz) jar black cherries in kirsch, drained and liquid reserved
- for the mousse
- 165g (5½oz) dark chocolate
- 6 large free-range eggs, separated
- You will need:
- 23cm (9in) springform tin, greased and lined with baking parchment
- 20cm (8in) loose-bottomed tin, lined with baking parchment
- piping bag with star nozzle
Heat the oven to 200C, 180C fan, 400F gas 6. Whisk the sugar and eggs in a large bowl until thick, pale and glossy. Gently fold in the flour and cocoa, keeping as much air in the mixture as possible. Spoon into the 23cm (9in) tin and bake for 12 to 15 minutes or until springy to the touch. Turn out onto a wire rack and leave to cool completely.
Trim the sponge to fit snugly into the 20cm (8in) tin. Prick the cake all over, drizzle over the juice from ½ of one of the cherry jars then cover evenly with the cherries, reserving a few for the top. Place on a baking tray.
Melt the chocolate in a heatproof bowl over a pan of gently simmering water, set aside to cool.
Mix together the cooled melted chocolate and egg yolks until combined (be careful not to over mix as it will become too stiff). Whisk the egg whites until stiff, then gently fold into the chocolate mixture. Spoon over the cherries and chill for at least 4 hours. To decorate, see above. This mousse cake will keep for 24 hours decorated in the fridge.
Decorate your cherry chocolate mousse cake with piped rosettes of whipped cream topped with cherries, chocolate curls and edible gold glitter