1451 Tbsp. pectin (such as Sure-
Jell Original)
1 Tbsp. light corn syrup
- Make the cake: Preheat oven to
300°F. Line a 13- x 9-inch baking
pan with heavy-duty aluminum foil,
allowing 2 inches of overhang on all
sides. Lightly grease foil with cook-
ing spray. Combine chocolate and
butter in top of a double boiler over
simmering water, and cook over
medium, stirring occasionally, until
melted and smooth, about 6 min-
utes. Cool chocolate mixture 5 min-
utes. Place egg white in bowl of a
heavy-duty stand mixer fitted with
the whisk attachment, and beat on
medium speed until frothy, about 1
minute. Increase speed to medium-
high, and gradually add 2 table-
spoons sugar, beating until stiff
peaks form, 2 to 3 minutes. - In a separate medium bowl,
whisk together eggs and remaining
2 tablespoons sugar. Whisk vigor-
ously until light, fluffy, tripled in vol-
ume, and mixture makes ribbons, 4
to 5 minutes. Fold in chocolate mix-
ture until incorporated. Gently fold
in egg white mixture just until com-
bined. Pour batter into prepared
pan; using an offset spatula,
smooth into an even layer to com-
pletely cover bottom of pan. Bake in
preheated oven until a wooden pick
inserted in center comes out clean,
about 15 minutes. Transfer pan to a
wire rack, and let cool completely,
about 45 minutes. - Make the chocolate crunch: Line
a 13- x 9-inch baking pan with
parchment paper, allowing 2 inches
of overhang on 2 long sides; set
aside. Combine dark chocolate,
milk chocolate, and butter in top of
a double boiler over simmering
water, and cook over medium, stir-
ring occasionally, until melted and
smooth, about 3 minutes. Remove
from heat, and stir in cornflakes and
salt until well combined. Spread
mixture in a very thin layer (about^1 / 8
inch thick) to completely cover bot-
tom of prepared pan. Freeze until
set, at least 1 hour or up to 2 days.
Using parchment paper as handles,
lift chocolate crunch from pan in
one piece. Carefully remove parch-
ment, and place chocolate crunch
sheet on top of cooled cake layer in
baking pan. Freeze, uncovered,
while preparing mousse. - Make the mousse: Combine milk
chocolate and dark chocolate in top
of a double boiler over simmering
water, and cook over medium, stir-
ring occasionally, until melted and
smooth, about 10 minutes. Let
chocolate stand until slightly cool,
about 15 minutes. Meanwhile, beat
heavy cream and salt in bowl of a
heavy-duty stand mixer fitted with
the whisk attachment on medium
speed until fluffy but still pourable
(not quite soft peaks), about 3 min-
utes. Fold half of the whipped cream
into slightly cooled chocolate until
combined. Gently fold in remaining
whipped cream. Spread mousse on
top of frozen chocolate crunch layer
in baking pan. Using an offset spat-
ula, smooth mousse to sides of pan
in an even layer to completely cover
surface. If needed, dip offset spat-
ula in hot water, and dry with a towel
to make top layer of mousse as level
as possible. Chill, uncovered, until
set, about 2 hours.- Make the glaze: Combine cher-
ries and juice, pomegranate juice,
and chile in a blender. Process until
smooth, about 45 seconds. Pour
mixture through a fine wire-mesh
strainer into a bowl; discard solids.
Sprinkle gelatin over 3 tablespoons
cold water in a small bowl; let stand
5 minutes. Meanwhile, whisk
together sugar and pectin in a small
saucepan. Add cherry mixture and
corn syrup to sugar mixture. Bring
to a boil over medium-high, whisk-
ing often. Boil, whisking constantly,
2 minutes. Remove from heat, and
whisk in bloomed gelatin until dis-
solved. Transfer mixture to a
medium bowl, and let cool com-
pletely, about 2 hours. Pour glaze
over chilled mousse layer. Tilt pan
to evenly cover surface. Chill,
uncovered, until glaze is set, about 1
hour. Prepared cake can be chilled
up to 2 days. - When ready to serve, use foil han-
dles to carefully lift cake from pan.
Run a hot offset spatula along edges
to break seal between cake and foil.
Carefully remove cake from foil, and
transfer to a cutting board. Using a
hot, thin knife (not serrated) and
dipping in hot water and drying knife
between each cut, trim edges of
cake to form an 11^1 / 2 - x 8-inch rect-
angle. Cut rectangle in half length-
wise, and cut each half into 9 (about
4- x 1^1 / 4 -inch) rectangles.
© 2018 Kellogg NA Co.
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