Chocolate Mousse Cake without Sugar and Flour

For the chocolate mousse cake, whip the cream in a food processor until stiff, keep the machine running, add the sukrin and eggs and mix until fluffy, sift the almond flour with the baking powder and cocoa and stir in well with the vanilla.

Pour into a cake tin and bake at 150 °C convection oven for about 45 minutes. Let the base cool and in the meantime prepare the chocolate mousse.

Heat the mascarpone and as soon as it is liquid, turn off the heat, add the chocolate and let it melt with the remaining heat. Stir in butter and sukrin and add milk until smooth.

Place the springform ring on a cake plate, put in the cooled cake base and either fill in the whole mousse or only half the amount first, top with sour cherries, then fill in the rest of the mousse and decorate with the remaining sour cherries.

Let the cake rest at room temperature for a few hours to make it firm to the touch.

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