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    Black Forest Mousse Cake


    Source of Recipe


    Aradiia

    List of Ingredients




    50g Plain Flour
    5 Tbspn Cocoa Powder
    100g Caster Sugar
    5 Large Egg Whites
    1 tsp Vanilla Essence
    340g Sweet Dark Cherries, stoned and halved
    1 Tbspn Icing Sugar, to dust
    3 Tbspn Reduced Fat Thickened Cream, to serve (optional)
    1 Tbspn Cherry Conserve, to serve (optional)
    1 - 2 Tbspn Kirsch or Rum, to serve (optional)

    Recipe



    Preheat oven to 180C. Line the bottom of a deep 23cm round tin with greaseproof paper.

    Sift flour, cocoa and half the sugar into a medium bowl.

    Place the egg whites in a large bowl and beat with an electric mixer until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, and the vanilla essence, and beat until the egg whites are glossy and smooth and form firm peaks.

    Sprinkle the flour and cocoa mix over the egg whites and fold in gently but thoroughly with a metal spoon, taking care not to deflate the egg whites too much. Spoon the mix into the tin. Smooth the surface gently. Sprinkle the cherries evenly over the top of the cake.

    Bake for 20 - 25 minutes or until the cake has risen and is just firm to the touch yet still moist on top. Remove from oven and cool.

    Dust with icing sugar to decorate. If desired, mix together the cream, cheryy conserve and rum to taste and serve with the cake.
 

 

 

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