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Black Forest Mousse Cake, American

  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1/3 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 5 large egg whites
  • 1 teaspoon vanilla extract
  • 1 pound fresh Bing cherries, pitted and cut in half (1 1/2 cups)
  • 1 tablespoon confectioners' sugar
  • Cream
  • 4 ounces reduced-fat cream cheese, at room temperature
  • 3 tablespoons low-fat sour cream
  • 2 tablespoons cherry preserves
  • 1 tablespoon Kirsch (cherry brandy) or rum (optional)
Preparation Instructions

  1. Preheat the oven to 350°F and line a 9-inch round cake pan (2 inches deep) with parchment paper. Sift the flour, 1/4 cup of the granulated sugar, the cocoa, and salt on a piece of wax paper.
  2. Using an electric mixer on high, beat the egg whites in a clean, grease-free large bowl until soft peaks form. With the mixer running, beat in the remaining 1/4 cup of the granulated sugar, 1 tablespoon at a time, and the vanilla extract. Continue beating until the egg whites are glossy and smooth, and stand up in stiff peaks.
  3. Sift the flour-cocoa mixture over the egg whites and fold in gently with a wire whisk, just until the flour disappears. Do not over mix. Using a rubber spatula, lift the batter into the pan. Smooth out the surface, mounding it slightly in the center, then sprinkle the cherries evenly over the top of the cake.
  4. Bake the cake until the cake has risen and is just firm to the touch yet still moist on top, about 25 minutes (a toothpick inserted into the center should come out with moist crumbs). Transfer the cake to a wire rack to cool slightly.
  5. Sprinkle the cake with the confectioners’ sugar before serving. If you wish to serve with the mock whipped cream, blend together all of the ingredients and serve each slice of the warm cake with a generous spoonful.

Contributed by Reader's Digest, 2009

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