Almond Sponge Cake with Cherry Mousse and Chocolate Glaze
This elegant dessert features a light almond sponge cake, velvety cherry mousse, and a rich chocolate glaze. The combination of almond, cherries, and chocolate creates a decadent treat that’s perfect for special occasions or a luxurious afternoon indulgence.
Equipment
- Bain-marie setup (for beating the egg whites and mixing the mousse)
- Bain-marie setup (for melting the chocolate and dissolving the gelatine)
- Springform tin (for assembling and setting the cake)
Ingredients
For the Joconde Sponge Cake:
- 200 g almond flour
- 170 g powdered sugar
- 60 g all-purpose flour
- 5 whole eggs
- 6 egg whites
- 30 g caster sugar
- 70 g melted butter
For the Cherry Mousse:
- 450 g cherries pitted
- 1 tbsp grated lemon zest
- 1 tbsp cherry liquid
- 11 g gelatine
- 4 egg yolks
- 55 g sugar
- 150 ml whipping cream
For the Chocolate Glaze:
- 75 g dark chocolate
- 25 g butter
- 4 tbsp milk
- 2 tbsp sugar
- 3 tbsp cocoa powder
- 1 tbsp Nutella or chocolate spread
- 30 ml double cream
Instructions
Prepare the Joconde Sponge Cake:
- Preheat the oven to 230°C (450°F). Line a baking tray with parchment paper.
- Beat the whole eggs until light and airy.
- Sift together the almond flour, powdered sugar, and all-purpose flour. Gently fold into the whipped eggs.
- In another bowl, beat the egg whites with the caster sugar until stiff peaks form.
- Fold the meringue into the almond-egg mixture. Whisk in the melted butter.
- Spread the batter evenly on the prepared tray. Bake for 8 minutes until golden.
- Sprinkle with granulated sugar and cover with cling film to retain moisture as it cools.
Prepare the Cherry Mousse:
- Poach the cherries with a bit of water until softened.
- Blend the poached cherries with the cherry liquid and lemon zest until smooth.
- Bloom the gelatine in cold water. Once softened, dissolve it according to package instructions. You can use some of the leftover cherry liquid as well.
- In a bain-marie, whisk the egg yolks with sugar until thickened.
- Stir in the dissolved gelatine, then the cherry puree.
- Whip the cream to soft peaks and fold into the mixture.
- Fold in the beaten egg whites. Cover and refrigerate until set.
Assemble the Cake:
- Line a springform tin with cling film.
- Cut the cooled sponge into three rounds. Place one in the tin.
- Spread a layer of cherry mousse over the sponge. Repeat layers, ending with mousse on top.
- Cover and refrigerate for at least 6 hours, preferably overnight.
Prepare the Chocolate Glaze:
- In a bain-marie, combine the dark chocolate, butter, milk, sugar, cocoa powder, Nutella, and double cream. Stir until smooth.
- Allow the glaze to cool slightly but keep it pourable.
Glaze the Cake:
- Place the chilled cake on a wire rack over a tray.
- Pour the glaze over the cake, ensuring it covers evenly.
- Let excess glaze drip off.
- Decorate with fresh cherries.
Notes
Storage: Keep the cake refrigerated. Best served within 2-3 days.
Serving: Slice with a hot knife for clean cuts.
Variations: For added flavor, consider adding a splash of cherry liqueur to the mousse.