For this recipe, you will need a 26 cm diameter cut-out chocolate roulade capsule and approx. 0.250 kg of chocolate shortcrust pastry. Roll this out to approx. 3 mm, cut out with a 26 cm diameter cake ring and bake as usual.
Please make the cherry jelly, the mirror glaze and the chocolate cream for the decoration the day before.
Step 1 - Cherry jelly
Soak the gelatine. Defrost the cherries and puree. Mix the sugar with the cornflour and add to the cherries together with the invert sugar cream, mix and bring to the boil until the mixture begins to thicken. Remove the pan from the heat, squeeze out the gelatine and stir into the mixture together with the fruit acid. Stir in the cherry dessert paste last and pour the mixture into a 24 cm diameter cake ring and freeze.
Step 2 - White mirror glaze
Soak the gelatine, then bring the water, sugar and glucose syrup to the boil at 102 °C. Add the remaining ingredients including the gelatine and emulsify the mixture with a hand blender, then chill for at least 24 hours.
Step 3 - Chocolate cream
Bring the cream to the boil and pour over the chopped chocolate coating. Emulsify with a hand blender, add the cherry dessert paste and leave to stabilise in the fridge for at least 12 hours. Beat lightly before use.
Step 4 - Chocolate mousse with cherry flavour
Soak the gelatine. Heat the milk and cream I, pour over the chopped chocolate coating and emulsify with a hand blender. Squeeze out the gelatine, add together with the cherry dessert paste and leave to cool. Whip the cream II until slightly stiff and carefully fold in. Spread the mixture over the frozen cherry jelly and freeze again.
Step 5 - Mousse with cherry brandy
Soak the gelatine. Heat the milk with the vanilla paste and pour over the chopped couverture and cocoa butter. Emulsify with a hand blender, add the squeezed out gelatine and the kirsch confectionery paste and mix. Whip the cream until slightly stiff, carefully fold in and process.
Construction
Prepare a 26 cm cake ring. Wrap it with cling film and line the edge with cake foil (acetate film). Pour in all the cherry brandy mousse, press in the frozen chocolate mousse with cherry jelly, place the cut-out chocolate roulade on top and leave everything to freeze. As soon as everything is frozen through, remove the ring and foil, pour over the mirror glaze and place on top of the baked chocolate shortcrust pastry. Decorate with the chocolate cream as desired.
