Cherry Chocolate Mousse Cake
10 ounces ( 300 gm. ) high quality chocolate ( 60 – 70% cocoa solids )
½ cup dried cherries
¾ cup unsalted butter
1 ¼ cups granulated or castor sugar
6 eggs separated
3 Tbsp ground almonds
pinch of sea salt
½ tsp almond extract
cocoa powder or ground almonds for dusting
Preheat the oven to 350 degrees. Grease 9-inch spring form pan with butter, then dust it
with cocoa powder or ground almonds, shaking off any excess. Set aside.
In a double boiler set at a low simmer, melt the chocolate, sugar and butter, stirring frequently. Remove from the heat and stir in the dried cherries. Set aside to cool.
Beat the egg yolks until frothy, add the sea salt, almond extract and ground almonds. Mix well.
Whip the egg whites in a separate bowl until stiff peaks form. Stir the chocolate and egg yolk mixtures together. Fold this batter into the egg whites. Pour the combined cake batter into the prepared spring form pan and bake at 350F for 45-50 minutes. The top of the cake will be set firm and likely have begun to crack.
Remove the sides of the tin and leave the cake on the base to cool, then dust using a fine sieve with icing sugar.
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