Chocolate cherry cake

Name: Chocolate cherry cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 egg (size M); 80 g Sugar; 20 g Flour; 1 knife tip Baking Powder; 20 g Cornstarch; 10 g Cocoa powder; 4 sheets Gelatine; 16 piece(s) + 250 g sweet cherries; 400 g Whole milk yoghurt; 200 g Whipped cream; 50 g Dark chocolate coating; 70 g Chocolate flakes

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 egg (size M)
80 g Sugar
20 g Flour
1 knife tip Baking Powder
20 g Cornstarch
10 g Cocoa powder
4 sheets Gelatine
16 piece(s) + 250 g sweet cherries
400 g Whole milk yoghurt
200 g Whipped cream
50 g Dark chocolate coating
70 g Chocolate flakes

Directions

1
Separate the egg. Beat the egg white and 1 tablespoon of water until stiff, adding 40 g of sugar. Stir in egg yolk. Mix flour, baking powder, starch and cocoa. Fold into the egg white. Put it into a greased springform pan (18 cm Ø) and smooth it down.
2
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Soak the gelatine in cold water. Wash the cherries and put 16 pieces aside for decoration. Stone 250 g cherries. Mix yoghurt and 40 g sugar. Remove the base from the oven and remove from the mould. Let it cool down on a cake rack. Squeeze the gelatine and dissolve. Mix with 4 tablespoons of yoghurt, stir into the rest of the yoghurt and chill. Whip cream until stiff. Melt 50 g chocolate coating over a warm water bath and spread thinly on a smooth tray. Chill for about 5 minutes.
3
Squeeze the gelatine and dissolve. Mix with 4 tablespoons of yoghurt, stir into the rest of the yoghurt and chill. Whip cream until stiff. Melt 50 g chocolate coating over a warm water bath and spread thinly on a smooth tray. Chill for about 5 minutes. When the yoghurt begins to gel, fold in the chocolate grated and cream. Line the belly of the bowl (or silicone mould 18 cm Ø; 1.2 litre capacity) with cling film (rinse the silicone mould only with cold water) and pour in the cream. Spread the pitted cherries on the cream and press them in slightly if necessary. Place the cream in a cool place. After about 20 minutes, place the base on the cream and refrigerate for at least 2 hours. Scrape off the cold chocolate with a wide range of shavings. Carefully turn the cream out of the mould and decorate with the cherries and chocolate shavings
4
Line the belly of the bowl (or silicone mould 18 cm Ø; 1.2 litre capacity) with cling film (rinse the silicone mould only with cold water) and pour in the cream. Spread the pitted cherries on the cream and press them in slightly if necessary. Place the cream in a cool place. After about 20 minutes, place the base on the cream and refrigerate for at least 2 hours. Scrape off the cold chocolate with a wide range of shavings. Carefully turn the cream out of the mould and decorate with the cherries and chocolate shavings
5
waiting time approx. 2 1/2 hours