Black Forest cherry slices
easy
75 mins
75 mins
Ingredients
- 850 g Sour cherries (alternatively 2 glasses of 720 ml cherries)
- 450 g Couverture Chips (dark chocolate)
- 225 g Butter or margarine
- 175 g Sugar
- 4 packages Vanillin sugar
- 1 pinch Salt
- 5 Eggs (size M)
- 400 g Flour
- 1 package Baking Powder
- 75 ml Milk
- 900 g Whipped cream
- 3 packages Cream stabiliser
- 7-10 Tbsp Grease
Directions
- 1
Wash and stone the cherries. For the dough, melt 150 g chocolate coating chips in a warm water bath. In the meantime, whisk the fat, sugar, 1 packet of vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and add alternately with the milk and stir in.
- 2
Stir in melted chocolate coating. Put them on a greased fat pan of the oven (32 x 39 cm), smooth them down, spread cherries evenly on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Remove and let cool on a cake rack. Quarter the cake base and lift it out of the fat pan onto plates or boards. Whip 700 g cream until stiff, add cream firmer and 3 sachets of vanilla sugar. Pour onto the cake bases, smooth well and chill for approx. 30 minutes. Meanwhile heat 200 g cream in a pot, add 300 g chocolate coating chips and melt while stirring. Remove from the heat, cool down slightly and spread evenly on the cake.
- 3
Quarter the cake base and lift it out of the fat pan onto plates or boards. Whip 700 g cream until stiff, add cream firmer and 3 sachets of vanilla sugar. Pour onto the cake bases, smooth well and chill for approx. 30 minutes. Meanwhile heat 200 g cream in a pot, add 300 g chocolate coating chips and melt while stirring. Remove from the heat, cool down slightly and spread evenly on the cake. Refrigerate again for about 1 1/2 hours
- 4
3 hours waiting time
Nutrition Facts
280 kcal
23 g
19 g
4 g
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