2013 World Dessert Championship Top Recipes: #9
Beach Castle Chocolate Mousse Cake with Amaretto Cherries and Run Vanilla Infusion
COMPETITOR: Andrea Spring
INGREDIENTS
| Cake: | ||||
| 2 | C | Flour | ||
| 2 | C | Sugar | ||
| ¾ | C | Cocoa | ||
| 1 ½ | tsp | baking powder | ||
| 1 ½ | tsp | baking soda | ||
| ¾ | tsp | salt | ||
| ¾ | C | Milk | ||
| ¼ | C | Cherry Rum Infusion | ||
| 1 | C | coffee | ||
| ¾ | C | oil | ||
| 2 | eggs | |||
| Cherry Rum Infusion: | ||||
| 2 | vanilla beans | |||
| ½ | C | rum spiced (Sailor Jerry, Captain Morgan) | ||
| ¼ | C | Cherry Juice | ||
| Amaretto Cherry Mousse: | ||||
| 1 ½ | C | Heavy Cream | ||
| 4 | oz | White Chocolate | ||
| 1 | bag | Dole frozen cherries | ||
| 2 | Tbsp | amaretto | ||
| ¼ | C | sugar | ||
| Chocolate Mousse: | ||||
| 1 envelope gelatin | ||||
| 3 | Tbsp | water | ||
| ¼ | C | hot water | ||
| 3 | C | heavy cream | ||
| ½ | C | cocoa | ||
| 1 | C | sugar | ||
INSTRUCTIONS
Cake:
Mix Dry Ingredients, add milk, coffee, oil and eggs.
Bake at 300 in 3 pans
For 10-12 min. or until cake is firm.
Split each layer and ice with chocolate mousse.
Amaretto Cherry Mousse:
Thaw and drain cherries.
Beat heavy cream add sugar.
Melt white chocolate and fold into cream.
Add amaretto.
Chop cherries slightly and fold into cream. Vanilla Infusion:
Mix cherry juice and rum, chop vanilla beans a little and soak in juice and rum.
Chocolate Mousse:
Mix gelatin and 3 Tbsp water.
Let sit for 2 minutes, add ¼ C hot water and stir until gelatin is dissolved.
Beat heavy cream until almost whipped, add cocoa, sugar.
Fold in gelatin and let sit 5 minutes.