Chocolate cherry box cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Rinse a box mould (11.5 x 31 cm; 2.3 litres capacity) with water and line it with foil. Melt butter. Put the lady fingers in a freezer bag and crumble them into crumbs with the rolling pin, mix with butter and almonds. Spread the mixture on the bottom of the box mould and press to a firm base. Chill for about 30 minutes until the crumb base is firm

2. 2

   In the meantime soak the gelatine in cold water. Finely chop 100 g chocolate. Drain cherries, chop coarsely, dab dry again a little. Stir mascarpone, sugar and yoghurt until smooth. Squeeze the gelatine, melt in a small pot at low heat, remove from the heat. Stir a little mascarpone cream into the gelatine. Stir the gelatine mixture into the remaining cream. Whip 150 g cream until stiff. Fold cream, chopped chocolate and cherries into the cream. Pour the cream into the mould and chill for about 4 hours

3. 3

   Chop the remaining chocolate. Bring 150 g cream and coconut oil to the boil, remove from the heat, allow to cool for 1-2 minutes. Pour cream mixture over chopped chocolate in a bowl. Allow the glaze to cool for 20-25 minutes, then pour onto the cream, smooth it down and chill for about 30 minutes. Wash the cherries, dab dry and carefully place them one after the other in the chocolate cream. Let the cream set for about 2 hours, then serve.

4. 4

   waiting time approx. 6 1/2 hours

Nutrition Facts

KCAL
410 kcal

CARBS
23 g

FATS
32 g

PROTEINS
6 g