Amarena chocolate cake

COOK TIME
420 mins

TOTAL TIME
420 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate coating. Bring 500 g cream to the boil and remove from the heat. Melt 250 g chocolate coating in it. Let it cool down. Then chill for at least 3 hours.

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Melt butter at low heat, let it cool down for about 5 minutes. Separate the eggs. Beat the egg whites and 1 pinch of salt until stiff, adding sugar and 1 packet of vanilla sugar.

3. 3

   Beat the egg yolks separately. Sift flour and baking powder on top and fold in with the butter. Brush into the form. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes.

4. 4

   Let it cool down.

5. 5

   Drain the cherries and collect the juice. Chop the cherries coarsely, mix with the jam. Cut the cake base 2 x horizontally. Close a cake ring around the lower cake base.

6. 6

   Whip the chocolate cream until creamy. Spread half each of the cherry mixture and chocolate cream on the bottom cake layer. Place the second cake base on top. Spread the rest of the cherry mixture and cream on top. Place the third cake layer on top and chill for about 1 hour.

7. 7

   Melt 75 g chocolate coating in a hot water bath. Spread thinly on a smooth surface (e.g. marble board or the back of a baking tray). Allow to dry. As soon as it begins to set, plane it off in shavings with a spatula.

8. 8

   Whip 300 g cream until stiff, while pouring in 1 packet of vanilla sugar. Spread the cake with half of the cream. Dust the cake edge with cocoa. Fill the rest of the cream into a piping bag with a large star-shaped spout.

9. 9

   Spray tuffs on the cake, sprinkle with 2 tablespoons of cherry juice. Decorate the cake with chocolate shavings.

Nutrition Facts

KCAL
460 kcal

CARBS
45 g

FATS
27 g

PROTEINS
5 g