Chocolate Cheese Mousse Cake w/ Cherry Jam
User Reviews
4.9
-
Prep Time
1 hr
-
Cook Time
15 mins
-
Additional Time
5 hrs
-
Total Time
6 hrs 15 mins
-
Servings
12 servings
-
Course
Dessert
-
Cuisine
Swiss, International
Chocolate Cheese Mousse Cake w/ Cherry Jam
Description
The Chocolate Cheese Mousse Cake starts with a base made from crushed graham crackers mixed with melted butter, forming a firm foundation once chilled. The cheese mousse is made by warming cream cheese with sugar, then incorporating hydrated gelatin and vanilla extract, and folding in whipped cream for a light, silky texture with a subtle sweetness and a pinch of salt to balance flavors.
The chocolate cream consists of dark chocolate melted into hot whipping cream with sour cherry syrup, which is frozen into small shapes layered with cherry jam mixed with rose water. These elements add richness and tart contrast complementing the mousse.
Assembly involves layering these components, then finishing with a chocolate mirror glaze made from cocoa powder, whipped cream, sugar, gelatin, and water to give a glossy, reflective surface decorated with edible stars. This cake delivers an interplay of crunchy, creamy, tart, and sweet in each bite, suitable for special occasions where both taste and presentation matter.
Ingredients
Sponge:
- 150 g graham crackers (or European digestive biscuits)
- 40 g butter melted
Cheese mousse:
- 200 g cream cheese
- 200 ml whipping cream
- 1 tsp vanilla extract
- salt a pinch
- 50 g sugar
- 30 ml water
- 4 g gelatin
Chocolate cream:
- 100 g dark chocolate
- 70 g whipping cream
- 2 tsp cherry syrup sour
In addition:
- 100 g cherry jam sour
- 3-4 drops rose water
Chocolate Mirror Glaze
- 50 g cocoa powder
- 100 ml Whipped Cream
- 150 g sugar
- 4 g gelatin
- 115 ml water
- edible stars for decor
Instructions
Sponge:
- Mix the finely ground graham crackers with the melted butter. Place the crackers on a piece of cling film placed on a firm surface – a platter or wooden board. Try to form a cake base the size of the cake tin will be storing it in. Cover with cling film and place it on the platter in the freezer.
Chocolate cream:
- Bring the whipping cream almost to boiling point. Add the chopped dark chocolate and sour cherry syrup. Stir well. Put the chocolate in long silicone molds and freeze them for half an hour. Put the cherry jam mixed with rose water on top of the chocolate and freeze for another half an hour, at least.
Cheese mousse:
- Heat the cream cheese together with the sugar. Hydrate the gelatin in 3 tablespoons of cold water. After 5 minutes, add it to the heated cream cheese and stir well. Finally, add the vanilla extract. Add a teaspoon of powdered sugar to the whipping cream and whip until thickened, then incorporate into the cream cheese with upward movements.
Assembly:
- Place the cheese mousse in a cheesecake tin lined with cling film. Carefully remove the chocolate cream from the silicone mold and place it in the center of the cake tin. Press gently until it is lost in the cream cheese. Place the cracker base on top and press again. Wrap the cake in cling film and refrigerate for 4-5 hours or overnight.
- When the cake has fully set, flip it onto a plate. Decorate with chocolate mirror glaze and edible stars.
Decoration - Chocolate Mirror Glaze
- Hydrate the gelatin in 30 ml/ 2 tbsp of water. Mix the rest of the water with the cream, sugar and cocoa powder.
- Put the mixture on fire and bring it close to the boiling point.
- Mix well the composition and add the gelatin. Mix well again.
- Let the glaze cool for 1-2 hours until it has the consistency of a slightly liquid cream. Carefully pour the glaze on top of the cake so as to cover the sides as well. Refrigerate the cake again to harden the glaze.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
