I made this cake for the end of the year, after collecting a lot of egg whites from other recipes. Instead of using fondant for decoration, as my child wanted, I preferred to stick with chocolate, since that coating is usually thrown away. I chose a simple version, with a base made only of egg whites, two creams – one with chocolate and sour cherries, the other with mascarpone and white chocolate – and a classic chocolate glaze. The border is also made of chocolate, lacy, and I didn’t fill the cake with decorations.
Quick Info
Total time: about 4-5 hours (including cooling and assembly)
Preparation time: 1 hour 30 minutes
Baking time: 30 minutes for the base
Servings: 10-12
Difficulty: medium
Recipe type: festive chocolate and sour cherry cake
Ingredients
Base:
8 egg whites
8 tablespoons sugar
8 tablespoons flour
2 tablespoons cocoa
3 tablespoons oil
Syrup:
sour cherry liqueur
sour cherry juice (from frozen sour cherries)
Chocolate mousse with sour cherries:
150 g dark chocolate
350 ml liquid cream
5 g gelatin
300 g frozen sour cherries (or from compote)
(the cherries should be drained; the juice will be kept for the syrup)
Mascarpone mousse:
250 g mascarpone
400 ml liquid cream
90 g white chocolate
4 egg yolks
4 tablespoons powdered sugar (or more, to taste)
10 g gelatin
Glaze:
180 g milk chocolate
4-5 tablespoons liquid cream (the amount may vary slightly)
Border:
100 g dark chocolate
50 g white chocolate
parchment paper
Decoration:
whipped cream for the edges
possibly fondant for decorative elements, if you want to create a clock design
Preparation Method
1. The Base
1.1. Beat the egg whites until stiff peaks form. Gradually add the sugar and continue beating until you get a dense, glossy meringue.
1.2. Incorporate the oil, still using the mixer.
1.3. Stop using the mixer. Add the flour mixed with cocoa using a spatula or spoon, gently folding until combined.
1.4. Line a cake pan with parchment paper. Pour in the mixture, level it, and bake at 180°C for about 30 minutes (until a toothpick comes out clean).
1.5. Allow the base to cool completely, then cut it into two discs.
2. The Syrup
2.1. Take the sour cherries out of the freezer a few hours before to thaw.
2.2. Place them in a strainer and collect the juice. Mix it with sour cherry liqueur to taste; you will use the juice to soak the bases.
3. Chocolate Mousse with Sour Cherries
3.1. Hydrate the gelatin in a little cold water.
3.2. Heat 150 ml of the liquid cream in a double boiler with the broken dark chocolate. Stir until melted.
3.3. Add the hydrated gelatin to the melted chocolate and mix well.
3.4. Allow the mixture to cool slightly (it should be warm, not cold, so the gelatin doesn’t set).
3.5. In a separate bowl, whip the remaining 200 ml of cream until firm. Fold the whipped cream into the cooled chocolate mixture.
3.6. Add the drained cherries to the mixture and gently fold.
4. Assembling the First Layer
4.1. Place the first base on a platter, soaking it well with the cherry liqueur and juice mixture.
4.2. To achieve an evenly distributed cream, use a cardboard ring wrapped in plastic wrap, placed in the center of the base.
4.3. Pour the chocolate mousse with sour cherries into the ring. Place the cake in the refrigerator and let it set (at least 1 hour).
5. Mascarpone Mousse
5.1. Hydrate the gelatin with a little water and set aside.
5.2. Mix the egg yolks with powdered sugar in a bowl placed over a double boiler. Stir until the sugar dissolves and you get a thicker cream.
5.3. Add the broken white chocolate and stir until melted.
5.4. Add the hydrated gelatin, mixing well to dissolve.
5.5. Allow the cream to cool to room temperature (not cold, so the gelatin doesn’t set).
5.6. Whip the cream until stiff.
5.7. Fold the mascarpone and the egg yolk cream with white chocolate into the whipped cream, mixing gently until combined.
6. Complete Assembly
6.1. Remove the chocolate mousse cake from the refrigerator, carefully remove the cardboard ring.
6.2. Pour the mascarpone mousse over the chocolate mousse layer, spreading it evenly.
6.3. Place the second base on top, soaking it just like the first.
6.4. Return the cake to the refrigerator for a few hours or ideally overnight, to set the creams.
7. The Glaze
7.1. Melt the milk chocolate with 4-5 tablespoons of liquid cream over a double boiler. It should result in a fairly fluid cream that spreads easily.
7.2. Spread the glaze over the cake with a long-bladed knife, leveling it as best as you can.
7.3. Leave the cake in the refrigerator for at least an hour.
8. Chocolate Border
8.1. Cut a strip of parchment paper to the height and circumference of the cake.
8.2. Melt the dark chocolate (without adding anything). Spread a thin, as even as possible layer on the parchment.
8.3. Place the chocolate-coated strip around the cake (the chocolate should still be soft but not liquid). Refrigerate for 10 minutes, then gently peel off the parchment.
8.4. For the lace, melt the white chocolate, place it in a small bag with the tip cut off, and draw on parchment paper. Wrap the cake again, let it sit in the refrigerator for 10 minutes, then remove the paper.
8.5. Mask the edges with whipped cream.
8.6. If you want to create a clock design, mold the details from fondant and place them on top.
Why I Make This Recipe Often
It’s a useful recipe when you have a lot of egg whites and want a festive cake without excessive decorations. The creams have different textures and pair well with the light base. It can be made a day in advance, which helps with organization.
Tips and Variations
Tips
If the base seems dry, don’t skimp on the syrup.
The chocolate mousse should be poured while still fluid; otherwise, the gelatin will set it.
Use natural cream for a good texture.
Substitutions
If you don’t have frozen sour cherries, you can use sour cherries from compote, but make sure they are well drained.
You can use compote juice instead of sour cherry juice.
The mascarpone can be any brand; Exquisa is not necessary.
Variations
You can make a rectangular cake; it doesn’t have to be round.
The glaze can also be made with just dark chocolate if you don’t have milk chocolate.
The clock decoration is optional; you can leave it with just the chocolate border.
Serving Ideas
It’s great for birthdays, year-end celebrations, or any meal where you want an elegant-looking cake without much effort on decoration.
Frequently Asked Questions
Can I make the base with whole eggs?
Not for this recipe – the base is designed with egg whites, making it lighter.
What can I substitute for the sour cherry liqueur in the syrup?
You can use just sour cherry juice or even a fruit syrup if you don’t want alcohol.
If I don’t have time to make the chocolate border, what can I do?
You can leave the cake with just the glaze and decorate the edges with whipped cream or pieces of fruit.
Do I have to use gelatin in the creams?
Yes, otherwise the layers won’t hold together and won’t be firm when cut.
How much syrup can I soak the base with?
The egg white base absorbs syrup well, but don’t overdo it to avoid making it too soggy and causing the creams to slip.
Nutritional Values (estimated)
One slice from 12: about 320-350 kcal.
Protein: 5-6 g
Carbohydrates: 30-35 g
Fats: 20-22 g
It largely depends on how much cream and chocolate actually make it into each portion, but it’s a rich dessert with plenty of sugar and fat.
Storage and Reheating
The cake can be stored in the refrigerator, covered, for up to 3 days. It should not be reheated; serve it cold. If left too long, the base tends to become soggy, and the whipped cream decoration won’t be as firm. It slices best after a few hours in the cold. If you have the chocolate border, it’s good to take the cake out 15 minutes before serving for easier slicing.
Quick Info
Total time: about 4-5 hours (including cooling and assembly)
Preparation time: 1 hour 30 minutes
Baking time: 30 minutes for the base
Servings: 10-12
Difficulty: medium
Recipe type: festive chocolate and sour cherry cake
Ingredients
Base:
8 egg whites
8 tablespoons sugar
8 tablespoons flour
2 tablespoons cocoa
3 tablespoons oil
Syrup:
sour cherry liqueur
sour cherry juice (from frozen sour cherries)
Chocolate mousse with sour cherries:
150 g dark chocolate
350 ml liquid cream
5 g gelatin
300 g frozen sour cherries (or from compote)
(the cherries should be drained; the juice will be kept for the syrup)
Mascarpone mousse:
250 g mascarpone
400 ml liquid cream
90 g white chocolate
4 egg yolks
4 tablespoons powdered sugar (or more, to taste)
10 g gelatin
Glaze:
180 g milk chocolate
4-5 tablespoons liquid cream (the amount may vary slightly)
Border:
100 g dark chocolate
50 g white chocolate
parchment paper
Decoration:
whipped cream for the edges
possibly fondant for decorative elements, if you want to create a clock design
Preparation Method
1. The Base
1.1. Beat the egg whites until stiff peaks form. Gradually add the sugar and continue beating until you get a dense, glossy meringue.
1.2. Incorporate the oil, still using the mixer.
1.3. Stop using the mixer. Add the flour mixed with cocoa using a spatula or spoon, gently folding until combined.
1.4. Line a cake pan with parchment paper. Pour in the mixture, level it, and bake at 180°C for about 30 minutes (until a toothpick comes out clean).
1.5. Allow the base to cool completely, then cut it into two discs.
2. The Syrup
2.1. Take the sour cherries out of the freezer a few hours before to thaw.
2.2. Place them in a strainer and collect the juice. Mix it with sour cherry liqueur to taste; you will use the juice to soak the bases.
3. Chocolate Mousse with Sour Cherries
3.1. Hydrate the gelatin in a little cold water.
3.2. Heat 150 ml of the liquid cream in a double boiler with the broken dark chocolate. Stir until melted.
3.3. Add the hydrated gelatin to the melted chocolate and mix well.
3.4. Allow the mixture to cool slightly (it should be warm, not cold, so the gelatin doesn’t set).
3.5. In a separate bowl, whip the remaining 200 ml of cream until firm. Fold the whipped cream into the cooled chocolate mixture.
3.6. Add the drained cherries to the mixture and gently fold.
4. Assembling the First Layer
4.1. Place the first base on a platter, soaking it well with the cherry liqueur and juice mixture.
4.2. To achieve an evenly distributed cream, use a cardboard ring wrapped in plastic wrap, placed in the center of the base.
4.3. Pour the chocolate mousse with sour cherries into the ring. Place the cake in the refrigerator and let it set (at least 1 hour).
5. Mascarpone Mousse
5.1. Hydrate the gelatin with a little water and set aside.
5.2. Mix the egg yolks with powdered sugar in a bowl placed over a double boiler. Stir until the sugar dissolves and you get a thicker cream.
5.3. Add the broken white chocolate and stir until melted.
5.4. Add the hydrated gelatin, mixing well to dissolve.
5.5. Allow the cream to cool to room temperature (not cold, so the gelatin doesn’t set).
5.6. Whip the cream until stiff.
5.7. Fold the mascarpone and the egg yolk cream with white chocolate into the whipped cream, mixing gently until combined.
6. Complete Assembly
6.1. Remove the chocolate mousse cake from the refrigerator, carefully remove the cardboard ring.
6.2. Pour the mascarpone mousse over the chocolate mousse layer, spreading it evenly.
6.3. Place the second base on top, soaking it just like the first.
6.4. Return the cake to the refrigerator for a few hours or ideally overnight, to set the creams.
7. The Glaze
7.1. Melt the milk chocolate with 4-5 tablespoons of liquid cream over a double boiler. It should result in a fairly fluid cream that spreads easily.
7.2. Spread the glaze over the cake with a long-bladed knife, leveling it as best as you can.
7.3. Leave the cake in the refrigerator for at least an hour.
8. Chocolate Border
8.1. Cut a strip of parchment paper to the height and circumference of the cake.
8.2. Melt the dark chocolate (without adding anything). Spread a thin, as even as possible layer on the parchment.
8.3. Place the chocolate-coated strip around the cake (the chocolate should still be soft but not liquid). Refrigerate for 10 minutes, then gently peel off the parchment.
8.4. For the lace, melt the white chocolate, place it in a small bag with the tip cut off, and draw on parchment paper. Wrap the cake again, let it sit in the refrigerator for 10 minutes, then remove the paper.
8.5. Mask the edges with whipped cream.
8.6. If you want to create a clock design, mold the details from fondant and place them on top.
Why I Make This Recipe Often
It’s a useful recipe when you have a lot of egg whites and want a festive cake without excessive decorations. The creams have different textures and pair well with the light base. It can be made a day in advance, which helps with organization.
Tips and Variations
Tips
If the base seems dry, don’t skimp on the syrup.
The chocolate mousse should be poured while still fluid; otherwise, the gelatin will set it.
Use natural cream for a good texture.
Substitutions
If you don’t have frozen sour cherries, you can use sour cherries from compote, but make sure they are well drained.
You can use compote juice instead of sour cherry juice.
The mascarpone can be any brand; Exquisa is not necessary.
Variations
You can make a rectangular cake; it doesn’t have to be round.
The glaze can also be made with just dark chocolate if you don’t have milk chocolate.
The clock decoration is optional; you can leave it with just the chocolate border.
Serving Ideas
It’s great for birthdays, year-end celebrations, or any meal where you want an elegant-looking cake without much effort on decoration.
Frequently Asked Questions
Can I make the base with whole eggs?
Not for this recipe – the base is designed with egg whites, making it lighter.
What can I substitute for the sour cherry liqueur in the syrup?
You can use just sour cherry juice or even a fruit syrup if you don’t want alcohol.
If I don’t have time to make the chocolate border, what can I do?
You can leave the cake with just the glaze and decorate the edges with whipped cream or pieces of fruit.
Do I have to use gelatin in the creams?
Yes, otherwise the layers won’t hold together and won’t be firm when cut.
How much syrup can I soak the base with?
The egg white base absorbs syrup well, but don’t overdo it to avoid making it too soggy and causing the creams to slip.
Nutritional Values (estimated)
One slice from 12: about 320-350 kcal.
Protein: 5-6 g
Carbohydrates: 30-35 g
Fats: 20-22 g
It largely depends on how much cream and chocolate actually make it into each portion, but it’s a rich dessert with plenty of sugar and fat.
Storage and Reheating
The cake can be stored in the refrigerator, covered, for up to 3 days. It should not be reheated; serve it cold. If left too long, the base tends to become soggy, and the whipped cream decoration won’t be as firm. It slices best after a few hours in the cold. If you have the chocolate border, it’s good to take the cake out 15 minutes before serving for easier slicing.