Black Forest Kisses
not easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp some + 100 g soft butter
- 7-10 Tbsp some + 150 g flour
- 50 g + 100 g dark chocolate
- 3 fresh eggs (Gr. M)
- 1 package Vanilla sugar
- 7-10 Tbsp Salt
- 80 g + 150 g sugar
- 1 TEASPOON Baking Powder
- 1 TABLESPOON Cocoa
- 100 g + 125 g whipped cream
- 24 Sweet cherries
- 7-10 Tbsp Minimuffin baking tray
- 7-10 Tbsp Piping bag with perforated nozzle
Directions
- 1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the troughs of a muffin baking tray (24 troughs) and dust with flour. For the dough, roughly grate 50 g chocolate.
- 2
Separate eggs, chill egg whites. Cream 100 g butter, vanilla sugar, 1 pinch of salt and 80 g sugar with the whisks of the mixer. Stir in the egg yolks one after the other. Mix 150 g flour, baking powder, grated chocolate and cocoa.
- 3
Alternately stir 100 g cream into the butter-sugar cream.
- 4
Spread the dough into the hollows. Bake in a hot oven for about 12 minutes. Take out, let cool for about 5 minutes. Carefully remove from the tin and let it cool down. Wash and stone the cherries.
- 5
For the meringue foam, beat the egg whites in a hot water bath with the whisk of the mixer until stiff, adding 1 pinch of salt and 150 g of sugar. Keep beating until sic
- 6
Immediately pour the egg whites into a piping bag with a large perforated spout. Place 1 cherry on 1 chocolate cake and spray a high layer of beaten egg whites onto each. Chill for about 15 minutes.
- 7
In the meantime, break 100 g of chocolate into pieces for the icing. Heat 125 g cream in a saucepan and remove from the heat. Melt the chocolate in it while stirring. Let it cool down for about 5 minutes, then drizzle over the foam with a tablespoon.
- 8
Allow to dry.
Nutrition Facts
180 kcal
18 g
10 g
2 g
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