Chocolate Cherry Bars

Chocolate and cherries. I opened my freezer and cherries were staring at me. I was craving for something with chocolate and cherries, and mostly, for a big amount of cake. I was firstly thinking of Black Forest bars with heavy cream on the top, but then I thought that they don´t contain enough chocolate. Therefore, I replaced heavy cream with chocolate mousse and it was better right away. Chocolate Cherry Bars are made with traditional cocoa sponge cake, a layer of frozen cherries and gelatin, and chocolate mousse. Soft cocoa cake and fluffy creamy mousse will give you a great deal of chocolate, whereas cherries will provide for freshness, lightness and a summer flavor.

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Chocolate Cherry Bars

Prep Time

1 hrs

Cook Time

15 mins

Total Time

1 hrs 15 mins

 

Irresistible bars made with fluffy cocoa sponge cake, cherry filling and chocolate mousse

Ingredients

• Cake:
• 4 eggs
• 180 g crystal sugar
• 7 tbsp warm water
• 50 ml oil
• 180 g all purpose flour
• 8 g baking powder
• 4 tbsp cocoa
• Cherry filling:
• 1000 g frozen cherries
• 100 g crystal sugar
• 6 tbsp fresh lemon juice
• 300 ml water
• 25 g gelatin powder
• 5 tbsp water
• Chocolate mousse:
• 300 g dark chocolate
• 200 ml milk
• 12 g gelatin powder
• 3 tbsp water
• 400 ml heavy cream

Instructions

1. Cake:
2. Separate egg whites from egg yolks.
3. Beat egg yolks with sugar using a mixer.
4. The mixer is still on when you gradually add tablespoons of water and later, also gradually, oil.
5. In the next bowl, using the mixer, beat egg whites with a pinch of salt until fluffy and not liquid.
6. Gradually fold in flour mixed with baking powder and with cocoa, and whipped egg whites into the egg yolk mixture.
7. Pour the batter in greased and floured baking pan.
8. Bake about 15 minutes on 180 degrees or when the inserted toothpick comes out clean.
9. Let it cool.
10. Filling:
11. Mix cherries with sugar, lemon juice and water.
12. Bring it to boil and let it cool for about 10 minutes, then add gelatin.
13. Prepare gelatin according to directions – mix gelatin powder with 5 tablespoons of water. Heat it, until the gelatin melts down then incorporate a few tablespoons of cherry mixture.
14. Pour the gelatin into the rest of cherry mixture. Stir well.
15. Let cherry filling cool for about 2 hours (or morwhile stirring occasionally, until it gets firm.
16. Then, pour filling on a cooled cake.
17. Put the cake in a refrigerator for 30 – 60 minutes, until cherry filling is completely firm.
18. Chocolate mousse:
19. Melt chocolate in water bath.
20. Pour milk in a saucepan, let it simmer and set it aside.
21. In other saucepan, prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down then incorporate a few tablespoons of milk. Pour the gelatin into the rest of milk.
22. Stir well and then pour this mixture in melted chocolate. Let this chocolate gelatin mixture cool.
23. Whip cold heavy cream in the next bowl.
24. Chocolate mixture and whipped heavy cream should have approximately same temperature, if they do, pour chocolate mixture in whipped heavy cream. Stir well.
25. Spread mousse over cherry filling and let the cake get firm.

Recipe Notes

• Do not pour thin filling over the cake, otherwise it will be absorbed in the cake
• Baking pan – 39 x 29 cm

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