Black Forest cherry cake with chocolate praline cream

Name: Black Forest cherry cake with chocolate praline cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 7-10 Tbsp some + 150 g soft butter; 7-10 Tbsp some + 150 g flour; 200 ml Milk; 80 g Baking cocoa; 50 g + 20 g cornstarch; 7-10 Tbsp 1 1⁄2 Tsp Baking powder; 300 g + 2 tablespoons sugar; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 1 glass (720 ml) Sour cherries; 200 g + 50 g chilled dark chocolate; 50 g Milk chocolate; 250 g + 150 g whipped cream; 1 TEASPOON liquid honey; 6 TABLESPOONS cherry brandy

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

7-10 Tbsp some + 150 g soft butter
7-10 Tbsp some + 150 g flour
200 ml Milk
80 g Baking cocoa
50 g + 20 g cornstarch
7-10 Tbsp 1 1⁄2 Tsp Baking powder
300 g + 2 tablespoons sugar
7-10 Tbsp Salt
2 Eggs (Gr. M)
1 glass (720 ml) Sour cherries
200 g + 50 g chilled dark chocolate
50 g Milk chocolate
250 g + 150 g whipped cream
1 TEASPOON liquid honey
6 TABLESPOONS cherry brandy

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease springform pan (20 cm Ø) and dust with flour. Heat milk and cocoa in a saucepan over medium heat, stirring well with a whisk.
2
Set aside.
3
Mix 150 g flour, 50 g starch, baking powder, 300 g sugar and 1⁄2 TL salt. Add 150 g butter and knead with the dough hooks of the mixer for about 2 minutes. Stir in cocoa milk and eggs evenly.
4
Fill the dough into the tin, smooth it down and bake in a hot oven for 40-45 minutes. Take out and let it cool down.
5
Drain the cherries and collect the juice. Stir 20 g starch with 5 tbsp. juice until smooth. Boil up the rest of the juice with 2 tbsp. sugar. Stir in the starch and simmer for about 2 minutes. Stir in cherries and let cool down.
6
Break 200 g dark and milk chocolate into pieces with your hands. Boil 250 g cream and honey in a pot. Remove from the heat, add the chocolate and stir until the chocolate has melted and a smooth mass is formed.
7
Remove the base from the springform pan and cut through horizontally twice. Place the bottom cake layer on a cake plate, cover with a cake ring or the edge of the springform pan and sprinkle with 2 tbsp. kirschwasser.
8
Spread half the chocolate cream, then half the stewed cherries on top. Place the middle cake layer on top and sprinkle again with 2 tbsp. kirschwasser. Spread the rest of the chocolate cream and cherries on top. Finish with the top cake layer and sprinkle with 2 tbsp. cherry brandy.
9
Chill the cake for about 4 hours.
10
Whip 150 g cream until stiff. Finely grate 50 g cold dark chocolate. Carefully remove the cake from the cake ring, spread cream all around and decorate with chocolate shavings.