BLACK FOREST MOUSSE GATEAU

Preparation Method :

• Preheat the oven to Gas Mark 4 / electric oven 180°C. Grease a 9 inch cheesecake tin and base-line with baking parchment.
• Make the sponge by whisking the sugar and eggs together in a large bowl set over a pan of hot water for about 10 - 12 minutes or until the mixture is thick and creamy.
• Remove from the heat and continue to whisking. Sprinkle the flour and cocoa over the surface fold in gently. Add the melted butter and mix in. Pour the mixture into the prepared tin.
• Bake for 25-30 minutes or until the cake is fairly firm to the touch.
• Allow to cool in the tin for 5 minutes and then cool completely on a wire rack. Slice in half horizontally.
• To make the chocolate mousse, blend the corn flour, egg yolks and half the sugar with a little of the milk until smooth.
• Heat the remaining milk in a small pan, pour it into the blended corn flour and stir well. Return to the pan and cook over a gentle heat until thickened, stirring constantly.
• Remove from the heat and stir in the chocolate until it melts in the heat of the chocolate mousse. Transfer to a large bowl. Dissolve the gelatine with 3 tablespoons of water.
• Stir in a teaspoon of the chocolate mousse at a time, until it is on the point of setting for about 15 minutes.
• Whisk the egg whites until they are stiff and then whisk in the remaining sugar, a teaspoon at a time, until thick and glossy.
• Fold a tablespoon of this into the chocolate mousse to 'loosen' it and then fold in the remainder.
• To Assemble The Gateau: Place one half of the chocolate cake in the base of the cheese in tin, cut-surface upwards.
• Scatter half of cherry on top and sprinkle half the kirsch over the cherries. Spoon the chocolate mousse on top and then place in the fridge for about 30 - 45 minutes.
• Place the other half of the cake on top, pierce the surface lightly and sprinkle the remaining kirsch on top. Carefully loosen the sides from the cake tin and transfer to the serving plate.
• Spread ¼ ^th of the cream over the surface and use the remainder to pipe rosettes around the edge.
• Sprinkle with the cocoa or grated chocolate and place the reserved cherry quarters on the rosettes.