Cherry chocolate mousse cake

35% heavy cream, Egg, Cherries, Cream cheese, Almond flour, 10% cream, Erythritol, Water, 99% chocolate, Olive oil, Cocoa powder, Gelatin, Coconut oil, Starch-free baking powder, Salt, Vanilla

Whisk with a mixer: 15 min. Bake in the oven: 30 min. Let it stand: 10 min. Whisk with a mixer: 10 min. Freeze: 4 h. Cooking: 4 min. Mix: 5 min. Blend or grind: 5 min. Slice: 5 min. Boil: 5 min. To boil: 5 min. To boil: 2 min. Cool down: 1 h. Mix: 30 min. Chill in the refrigerator: 1 h. Chill in the refrigerator: 4 h. Cool down: 4 h. Heat on the stove: 5 min.

Separate the eggs. Beat the whites (100 g) with erythritol (20 g) and salt (1 g). Mix the yolks with olive oil (30 g), 10% cream (70 g), vanilla (1 g), cocoa (30 g), and starch-free baking powder (5 g). Combine the mixtures, fold in almond flour (120 g), transfer to an 18 cm pan, and bake at 170°C for 30 minutes. Cool and cut the sponge into two layers.

Cover gelatin (10 g) with cold water (40 g) and leave for 10 minutes. Warm cherries (150 g) with erythritol (35 g), blend, bring to a boil, and cook for 2 minutes. Remove from heat, add the bloomed gelatin, and blend again. Separately beat cream cheese (130 g) with 35% cream (250 g), then combine with the cherry mixture.

Assemble in a 20 cm pan: mousse, sponge, remaining mousse, and the second sponge. Chill for 1 hour, then freeze for 4 hours. Melt 99% chocolate (35 g) with coconut oil (10 g), glaze the cake, and thaw it in the refrigerator before serving.