Chocolate cake brownie style, cherry mousse and pink frosting

gateau cerises chocolat mousse fruit copeaux cherry chocolate pinkA « few » months ago, I had the idea of baking a entremet-style cake with a technical and beautiful frosting (the one you “wow” when you watch Masterchef).

It shows that I absolutely do not master that frosting technique. After cursing myself for a couple of minutes hours, I decided to serve it anyway and against all odds, I received a lot of compliments. Some of the guests even told me it was pretty (from my point of view, that particular compliment can be explained at 50% because it was family members and 50%, because these people are not able to bake a cake. But anyway!)

It wasn’t that ugly after all and I really wanted to share the recipe with you, since it was really damn good. For the ugly but yummy cake, follow me, c’est par ici:

Chocolate and cherry cake, brownie style:
(for a half inch baked cake in 9” springform pan)

  • 4 eggs
  • ½ cup unsalted butter
  • 1 cup powdered sugar
  • 1 teaspoon salt
  • ¼ cup flour
  • 7 oz cherries (without the pit)

Preheat the oven at 350° F. In a large bowl, mix (with a hand mixer) the eggs and the sugar until fluffy. In a separate bowl, melt the chocolate and the butter (either au bain-marie or in the microwave. Potato, potato.) and pour it into the eggs/sugar mix. Add the sieved flour and salt and mix gently. Finally, add the cherries. Bake that little greatness in the oven, at 350°F, for 25 to 30 minutes.
gateau cerises chocolat mousse fruit copeaux cherry chocolate pink

When it’s baking (and after licking the spatula, obviously), you can start preparing the light cherry mousse:

  • 16 oz cherries (without the pit)
  • 15 fl. Oz heavy cream (whipping)
  • 2/3 cup powdered sugar
  • 6 gelatin sheet (2g each, 12g in total)

Put the gelatin sheets in cold water. Puree the cherries (in a blender or a mixer), heat it, dissolve the gelatin in it and let cool. Whip the cream until foamy by using really cold cream and utensils then add slowly the cold fruit puree. (Cold, not lukewarm. Lukewarm fruit puree + whipped cream = disgusting fruit soup. Which is not good.)

gateau cerises chocolat mousse fruit copeaux cherry chocolate pink

Assembly & Decoration

  • Chocolate chips for camouflage decoration
  • Cherries
  • Tempered chocolate shaped

Assemble the cold mousse on the cake and leave in the fridge for 6 hours.

Of course, I will not give you the recipe of the frosting, since it was a little catastrophe. However, and since this blog is just like me really hot and pretty nice completely incoherent and absolutely not in order, I now nail the frosting technique. (Recipe here)

And, as usual, if you decide to bake this, feel free to send me your picture by email or to tag me on Instagram @foodetcaetera, with the hashtag #foodetcaetera.

See ya’
gateau cerises chocolat mousse fruit copeaux cherry chocolate pink


43 Responses

  1. Et bien, à la base je suis pas une grosse fana de cerise associée au chocolat… alors que j’aime les 2 indépendamment, va comprendre ! Bref, ton gâteau a quand même l’air assez élaboré et est loin d’être aussi raté que tu le prétends (les miens, quand je les rate n’ont pas la même tête ;)) et j’en goûterais même bien une part !

  2. Il faut toujours faire confiance aux gâteaux qui ont l’air un peu moche, ramollo ( bien que le tien ne coche aucune de ces cases ); ce sont souvent les meilleurs. Chocolat et framboise ou cerise, voilà une association qui m’attire ! Et cherry on the cake, la recette à l’air parfaite pour une réalisation à 4 mains avec mon petit gars.

    Merci Amy !

  3. Ton gâteau n’est pas du tout moche ! Et pourtant, je sais faire un quatre-quarts (enfin… au moins un gâteau au yaourt) et ne fais pas partie de ta famille 🙂 Le mélange choco-mousse de cerise, c’est juste mmmmmh !

  4. Bon on ne voit pas assez de détail sur les photos pour pouvoir juger de sa beauté mais le peu qu’on voit me tente carrément, et j’adore l’association chocolat-cerise donc je suis prête à tenter ! 🙂 Bravo en tout cas le glaçage a l’air réussi !

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