Name: Sour Cherry Chocolate Mousse Cake
Yield: Makes 6 to 8 servings
Ingredients: 3/4 cup sour cherry jam or preserves; 1 tablespoon balsamic vinegar; 2 tablespoons calvados (or other type of brandy); 2 tablespoons hazelnuts, toasted and skins rubbed off; 3 tablespoons sugar; 1/2 cup all-purpose flour; 1/2 stick (1/4 cup) unsalted butter, softened; 2 tablespoons unsweetened Dutch-process cocoa powder; 1/8 teaspoon salt; 1 teaspoon unflavored gelatin (from a 1/4-oz envelope); 3 tablespoons cold water; 1/2 cup chocolate hazelnut spread such as Nutella (5 oz); 1/2 cup mascarpone (1/4 lb); 1 1/2 cups chilled heavy cream; 2 tablespoons unsweetened Dutch-process cocoa powder; 3 tablespoons sugar; 1/4 cup plus 1 tablespoon heavy cream; 3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped; an 8-inch (20-cm) springform pan; parchment paper

Sour Cherry Chocolate Mousse Cake

We are happy to announce that Marla Orenstein has won our February 2006 "Cook the Cover" contest with her delicious variation on our Chocolate-Glazed Hazelnut Mousse Cake.

Marla Orenstein explains her variation:
To me, this rich, heavy chocolate dessert is enhanced with the addition of a complementary tart or sour taste. In this recipe, I have added a new layer—a reduction of sour cherry jam mixed with balsamic vinegar and brandy—between the chocolate shortbread and the chocolate mousse. I find the taste of the whole cake to be more complex and enjoyable as a result.

Cooks' notes:

·Cake, without glaze, can be chilled up to 2 days.
·Cake can be glazed 6 hours ahead and chilled, uncovered

Recipe notes

See Related Recipes and Cooking Tips

9 Ways to Use a Jar of Nutella
Beyond simply eating it with a spoon.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.

Recipe notes

9 Ways to Use a Jar of Nutella