Cherry Amaretto Chocolate Cake with Dark Chocolate Ganache Step-by-step instructions

Before you start

Gather all the ingredients and equipment before you begin, since several components need to cool or set between steps. Pit and halve the cherries, chop the almonds, and set them on the board beside the chocolate block. Make sure the chocolate base is ready and the springform pan is clean and dry.

Have the glass bowl, offset spatula and fine box grater within reach so you can move smoothly from one phase to the next. Plan your time carefully, because the mousse needs about four hours in the refrigerator before the ganache goes on.

Instructions

Cherry sauce and chocolate prep

1. 1Prepare the cherries and almonds
   Pit the fresh cherries with a pitter or the tip of a knife, then halve them. Set aside about one third of the halves for the garnish. Chop the whole almonds coarsely and set them aside on the cutting board beside the cherries.
   Look for Cherries are pitted, halved, and separated into two piles ready for cooking and garnish.
   Tip Wear gloves to keep cherry juice off your hands and the board.
2. 2Grate the dark chocolate
   Grate a block of dark chocolate over the board with a fine box grater to make fine shavings and curls. Keep the shavings in a separate bowl for the final garnish, and chop the remaining chocolate finely for the ganache.
   Look for Fine shavings and soft curls fall onto the board with little resistance.
   Tip Chill the chocolate block for 15 minutes first so it grates cleanly.
3. 3Cook the cherry amaretto sauce
   Combine the halved cherries, sugar and a splash of water in a small saucepan. Simmer over medium heat for 8 to 10 minutes until the cherries soften and release their juice. Stir in the cornstarch slurry and cook 1 minute more until thickened. Off the heat, stir in the amaretto and transfer to a glass bowl to cool.
   Look for The sauce coats a spoon in a glossy, thick layer.
   Tip Cool the sauce completely before spooning it over the mousse.

The cherries are pitted and halved, the amaretto sauce is glossy and thick, and the chocolate shavings are ready in a bowl. Before going on, check that the sauce has cooled completely so it will sit neatly on the mousse rather than melt into it. The almonds should be finely chopped and set aside. Make sure the mousse base is smooth and the cream is cold and ready to whip, since warm cream will not hold its shape and will weaken the mousse texture when folded in.

Mousse assembly and chilling

4. 4Make the chocolate mousse
   Melt the dark chocolate in a heatproof bowl set over simmering water, stirring until smooth, then let it cool slightly. Whip the cold heavy cream to soft peaks and fold it gently into the melted chocolate in two additions until the mousse is smooth and airy.
   Look for The mousse is smooth, glossy and holds soft peaks.
   Tip Fold gently so the mousse keeps its airy texture.
5. 5Assemble the base and mousse layer
   Set the chocolate base in the bottom of a 9-inch springform pan. Spread the chocolate mousse evenly over the base with an offset spatula, smoothing the top to a level layer.
   Look for The mousse layer is smooth, even and reaches the edges of the pan.
   Tip Tap the pan gently on the counter to settle the mousse.
6. 6Spoon on the cherry sauce
   Spoon the cooled cherry amaretto sauce over the center of the mousse layer, letting it spread outward to form a red pool. Scatter the reserved cherry halves over the sauce, then refrigerate the cake until the mousse is firm, about 4 hours.
   Look for The sauce forms a glossy red pool that spreads evenly toward the edges.
   Tip Keep the sauce in the center so it does not run over the sides.

The dark chocolate mousse is smooth, airy and spread evenly across the chocolate base in the springform pan. The cherry amaretto sauce sits in a red pool at the center and has spread gently toward the edges without running over the side.

The cherry halves are arranged on top, and the cake is in the refrigerator. Check that the mousse feels firm to a light touch after about four hours before glazing, so the ganache will set cleanly on top and stay in place as it drips down the sides.

Ganache glaze and finishing

7. 7Make the ganache glaze
   Heat the 1/2 cup heavy cream until it just starts to simmer. Pour it over the finely chopped dark chocolate, let it stand 1 minute, then stir until smooth and glossy. Let the ganache cool until thick enough to drip slowly.
   Look for The ganache is smooth and glossy and drips slowly off a spoon.
   Tip Cool the ganache until slightly thickened so it clings to the sides.
8. 8Glaze, garnish and release
   Release the springform ring and set the cake on a serving plate. Pour the ganache over the top so it drips down the sides, then press the chopped almonds, the chocolate shavings and the reserved whole cherries onto the top. Chill briefly until the glaze is set.
   Look for The glaze has set and drips evenly down the sides of the cake.
   Tip Work quickly so the ganache is still fluid enough to drip evenly.
9. 9Slice to reveal the layers
   Slice the cake with a sharp knife dipped in hot water and wiped dry between cuts. Serve each slice to show the chocolate base, mousse and cherry sauce layers.
   Look for Clean slices show the distinct chocolate, mousse and cherry layers.
   Tip Dip the knife in hot water and wipe it between cuts for clean slices.

The ganache is smooth, glossy and thick enough to drip slowly down the sides when poured. The chocolate shavings, chopped almonds and whole cherries are arranged neatly on the top. Before slicing, check that the glaze has set and no longer moves when the plate is tilted gently. A knife dipped in hot water and wiped dry will give clean slices that reveal the chocolate base, mousse and cherry layers clearly on each plate.

Common mistakes

The most common mistake is pouring the ganache over a mousse that is not fully firm, which can cause the glaze to slide off unevenly or blend into the layer below. Another frequent error is spooning warm cherry sauce onto the mousse, which softens the layer and blurs the red pool at the center.

Overbeating the cream until it becomes grainy makes the mousse heavy and dry. Pouring the sauce too close to the edge of the pan can cause it to run over the sides before the cake sets. Finally, slicing with a dry knife tears the layers, so warm the blade in hot water and wipe it clean between cuts for sharp, even slices.

How to tell it’s done

The cake is ready for glazing when the mousse layer is firm to a light touch and holds a clean imprint without sinking. The cherry sauce should look glossy and set at the center, with no movement when the pan is gently shaken. The ganache is ready when it is smooth and glossy and drips slowly off a spoon.

The finished glaze should be set and dry to the touch before slicing. This dessert is a chilled cake, so it does not require a probe thermometer, but it should stay refrigerated until serving so the layers remain firm and distinct.