2 x sachets sugar-free cherry jelly
60 g (½ cup) drained canned pitted cherries
3 x 62 g tubs Nestle low-fat chocolate mousse
2 x 50 g large eggs, at room temperature
60 g (¼ cup) caster sugar
50 g self-raising flour
1 tbsp cocoa powder
- Pour the jelly liquid evenly between 6 serving glasses. Place the glasses in the fridge for 3-4 hours or until set.
- Preheat oven to 170 C (fan-forced). Spray and 18 x 28cm (base measurement) slab pan with cooking spray. Line the base and side with baking paper. Using electric beaters whisk the eggs and sugar until thick and pale in colour. Sift the flour and cocoa over the egg mixture. Using a large spoon, fold in until just combined. Pour the mixture into the lined pan, carefully using the back of a spoon to spread the sponge mixture over the pan. Bake for 10 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 minutes before transferring to a wire rack to cool.
- Using a 6cm cutter to cut six rounds out of the sponge, keeping the leftover sponge for eating later! Place a piece of sponge on top of the jelly. Top each with a thin layer of the chocolate mousse and cherries. Serve.