A soft chocolate sponge, cherries in jelly, and cinnamon mousse – all combined into one delicious dessert. Yum!
Ingredients
Chocolate Sponge Cake
- Eggs – 3
- Powdered sugar – 90 g
- Cinnamon – 1 teaspoon
- Cocoa powder – 30 g
- Wheat flour – 40 g
- Potato starch – 1 tablespoon
Cherries in Jelly
- Gelatin – 1 teaspoon
- Sugar – 100 g
- Red wine – 150 ml
- Potato starch – 30 g
- Cinnamon – a pinch
- Cherries – 200 g
- Water – 20 ml
Cinnamon Mousse
- Gelatin – 1 teaspoon
- Eggs – 4
- Sugar – 40 g
- Cinnamon – 2 teaspoons
- Dark chocolate – 100 g
- Milk chocolate – 100 g
- Heavy cream (30%) – 350 g
- Water – 30 ml
Punch for Soaking
- Sugar – 50 g
- Red wine – 30 ml
- Water – 70 ml
Preparation
Chocolate Sponge Cake
Beat eggs with powdered sugar until fluffy. Sift flour, potato starch, cocoa, and cinnamon through a sieve, then gradually add this mixture to the beaten eggs with sugar, gently stirring. Bake the sponge cake at 155-160°C in a convection oven for 20-25 minutes or at 160-165°C in a conventional oven for 25-30 minutes.
Boil cherries with wine and sugar. Soak gelatin in 20 ml of water. Make a slurry from potato starch and 50 ml of water, then add it to the boiling cherries (cook until it thickens). Add soaked gelatin and cinnamon to the cooking mixture.
Whisk egg yolks with sugar over steam until fluffy. Melt chocolate and combine with beaten egg yolks. Soak gelatin in water, microwave to dissolve, then add to the other ingredients. Whip the cream. When the chocolate mixture reaches about 40°C, combine it with whipped cream.
Boil water, red wine, and sugar in a saucepan, then let it cool.
Trim the baked and cooled sponge cake gently from the top (level it). Drizzle with punch and place warm cherries in jelly on top, leave to cool. Pour prepared cinnamon mousse evenly over the cherries. Chill in the refrigerator for 2-2.5 hours. Sprinkle with cocoa and decorate before serving.
