Choc- Cherry Mouse Cake

Choc-Cherry Mouse Cake

Ingredients:

200 grams pkt Coles Choc Crunch biscuits
100 grams butter melted
600 grams cherries 🍒, pitted
1/2 cup (110grams) caster sugar
2 tbs boiling water
2 tbs gelatine powder
250 grams cream cheese, softened
400 ml can coconut 🥥 cream
1/3 cup (25grams) desiccated coconut
1/2 cup (110 grams) caster sugar, extra
1 tbs boiling water, extra
1 tsp gelatine powder, extra
200 grams pkt chocolate mousse mix
1 1/3 cups (330ml) milk
300 ml thickened cream, whipped
Cherries, extra, to serve
Shaved dark chocolate, to serve
Coconut flakes, to serve (optional)

1. Grease a 23 cm (base measurement) springform pan and line the base and side with baking paper, allowing the paper to extend 5cm above the side of the pan.

2. Process biscuits in a food processor until finely crushed. Add the butter and process until combined. Spoon into the prepared pan. Use a flat-bottomed glass to press biscuits mixture over the base. Place in the fridge for 30mins to chill.

3. Place the cherries sugar and 1/3 (80ml) water in a small saucepan over medium heat. Cook, stirring, for 2 mins or until the sugar dissolves. Increase heat to medium-high. Cook for 5 mins or until the syrup reduces by half. Drain the cherries, reserving the syrup.

4. Place boiling water in a heatproof jug. Sprinkle over the gelatine. Stir until gelatine dissolves. Set aside to cool.

5. Use an electric mixer to beat cream cheese, coconut cream, desiccated coconut and extra sugar in a bowl until light and fluffy. Beat in the gelatine mixture. Fold in half the cherries. Pour into the pan and smooth the surface. lace in the fridge for 1 hour to set.

6. Place the xtra boiling water in a heatproof jug. Sprinkle over the extra gelatine. Stir until gelatine disolves. Cool slightly. Use an electric mixer to prepare the mousse mix in a bowl using milk following packet directions. Beat in the gelatine mixture. Fold in remaining cherries. Pour over the cream cheese mixture in the pan and smooth surface. Place in the fridge for 6 hours or until set

7. Transfer the cake to a serving platter. Top with whipped cream, extra cherries, chocolate and coconut flakes, if using. Drizzle with reserve syrup.

Serves 12

Recipe from Coles Free Magazine November 2019 issue