Chocolate-almond casserole with cherry compote and vanilla sauce

Name: Chocolate-almond casserole with cherry compote and vanilla sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 glass (720 ml) Cherries; 2 packages Sauce powder "Vanilla flavor; 3 TABLESPOONS + 80 g sugar; 500 ml Milk; 350 g Fine dark chocolate (70% cocoa content); 100 g Butter; 6 Eggs (size M); 1 pinch Salt; 50 g crushed almonds; 20 g Cocoa powder; 1 TABLESPOON Icing sugar; 7-10 Tbsp Mint; 7-10 Tbsp Fat and sugar

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1 glass (720 ml) Cherries
2 packages Sauce powder "Vanilla flavor
3 TABLESPOONS + 80 g sugar
500 ml Milk
350 g Fine dark chocolate (70% cocoa content)
100 g Butter
6 Eggs (size M)
1 pinch Salt
50 g crushed almonds
20 g Cocoa powder
1 TABLESPOON Icing sugar
7-10 Tbsp Mint
7-10 Tbsp Fat and sugar

Directions

1
Drain the cherries and collect the juice. Stir 1 sachet of vanilla sauce with 100 ml of juice until smooth. Boil up the rest of the juice with 1 tablespoon of sugar. Remove from heat, stir in the sauce powder. Boil up once while stirring. Pour cherry sauce into a bowl and mix in the cherries. Let it cool down.
2
For the vanilla sauce, mix 1 packet of sauce powder with 2 tablespoons of sugar. Stir with 100 ml milk until smooth. Bring 400 ml milk to the boil, remove from the heat. Stir in the sauce powder and bring to the boil briefly while stirring. Let the sauce cool down, stirring vigorously several times. For the chocolate casserole, grease 8 ovenproof moulds (150 ml each) and sprinkle with sugar. Chop the chocolate and melt with butter over a warm water bath. Separate the eggs. Beat the egg yolks and 40 g sugar with the whisk of the hand mixer until creamy. Beat egg whites, salt and 40 g sugar until stiff. Stir the chocolate mixture into the egg yolk mixture. Mix almonds and cocoa, alternately fold into the chocolate mixture with the beaten egg white. Spread the chocolate mixture into the moulds.
3
Chop the chocolate and melt with butter over a warm water bath. Separate the eggs. Beat the egg yolks and 40 g sugar with the whisk of the hand mixer until creamy. Beat egg whites, salt and 40 g sugar until stiff. Stir the chocolate mixture into the egg yolk mixture. Mix almonds and cocoa, alternately fold into the chocolate mixture with the beaten egg white. Spread the chocolate mixture into the moulds. Put the fat pan of the oven into the preheated oven (electric oven: 175 °C/ circulating air: 150 °C/ gas: level 2), fill half of it with hot water. Place the ramekins inside. Bake for 25-35 minutes. Dust the casserole with icing sugar while still warm. Serve with cherry compote and vanilla sauce. Decorate with mint
4
Put the fat pan of the oven into the preheated oven (electric oven: 175 °C/ circulating air: 150 °C/ gas: level 2), fill half of it with hot water. Place the ramekins inside. Bake for 25-35 minutes. Dust the casserole with icing sugar while still warm. Serve with cherry compote and vanilla sauce. Decorate with mint
5
1 hour waiting time